Description
This Hot Spinach Dip is a creamy, cheesy appetizer perfect for gatherings and parties. Made with cream cheese, sour cream, chopped spinach, vegetable soup mix, and mozzarella cheese, it’s baked until hot and golden, creating a deliciously gooey dip that’s easy to prepare and can be made ahead of time.
Ingredients
Scale
Dip Ingredients
- 8 ounces cream cheese (softened)
- 1 cup sour cream
- 1 10-ounce package frozen chopped spinach, thawed
- 1 package dry vegetable soup mix
- 1 cup mozzarella cheese
- 1/2 cup grated parmesan cheese (not the powdered kind)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready to bake the dip evenly.
- Prepare the Cream Cheese Mixture: In a large bowl, use a hand mixer to beat the softened cream cheese and sour cream together until smooth and creamy. This forms the base of the dip.
- Drain the Spinach: Place the thawed spinach into a clean kitchen towel or several sheets of paper towels and squeeze firmly to remove all excess water. This step prevents the dip from becoming watery.
- Combine Ingredients: Break up the drained spinach and add it to the cream cheese mixture. Add the dry vegetable soup mix and mozzarella cheese, then mix thoroughly until all ingredients are well incorporated.
- Transfer to Baking Dish: Spread the mixture evenly into an ovenproof dish such as a pie plate or a 6×8-inch baking dish. Sprinkle the grated parmesan cheese evenly on top.
- Optional Chill: If desired, cover the dish with plastic wrap and chill in the refrigerator for up to 24 hours. Before baking, bring the dip to room temperature for best results.
- Bake the Dip: Place the dish in the preheated oven and bake for 15-20 minutes, or until the dip is hot throughout and the edges turn golden brown.
- Serve: Remove from oven and serve warm with crackers or slices of baguette for dipping.
Notes
- The dip contains no mayonnaise, relying on cream cheese and sour cream for a rich and creamy texture.
- You can prepare the dip ahead of time by mixing and chilling it before baking.
- For best texture, ensure all excess spinach water is squeezed out to avoid watery dip.
- Serve hot for the best gooey, melty experience.
Nutrition
- Serving Size: about 1/8th of recipe
- Calories: 223 kcal
- Sugar: 2 g
- Sodium: 382 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 63 mg
