Warm, rich and creamy baked spinach dip is an easy appetizer that is packed with spinach, four types of cheese, and baked until warm, creamy and melty. It's cheesy, garlicky, and packed with so much flavour. This crowd-pleasing appetizer is easy to make ahead of time not just on game day but for any occasion.
This baked spinach dip is one of my favourite dips of all time. In fact, whenever I serve it as part of a larger spread of appetizers, it's one of the first to be finished. It just has the perfect balance of spinach and cheese, slowly baked to warm perfection. Not to mention the golden brown bubbly parts on the surface and edges. So so good.
I always serve baked spinach dip with a side of crusty bread or crackers for dipping. Some of my favourites are pull apart garlic bread, garlic naan bread, pita bread, french baguettes, sourdough bread, and green olive sourdough bread.
To make delicious baked spinach dip, you will need the following ingredients:
- spinach - you can use either a 10 oz. pack of frozen spinach (thawed and drained), or 16 oz. of fresh spinach (cooked then drained).
- cream cheese
- parmesan cheese
- asiago cheese
- onion powder
- salt and pepper
- mozzarella cheese - optional, for topping. You can also substitute this with other melty cheese like Monterey jack cheese or white cheddar cheese.
How to Make the Best Baked Spinach Dip
- Prepare the spinach.
- If using frozen spinach: Thaw and drain the frozen spinach, and wring out all the excess water. Then, coarsely chop the spinach.
- If using fresh spinach: Steam or boil the spinach until wilted. Let it cool down for about 5 minutes, or until cool enough to handle with your hands. Use your hands to squeeze out all the excess water. Then, chop.
- Make the dip. In a medium mixing bowl, combine cream cheese, mayonnaise, garlic, parmesan cheese, asiago cheese, onion powder, salt and pepper. Mix until well blended. Add spinach and continue to mix until fully combined.
- Top with cheese and bake. Transfer mixture into a small baking dish (about 5x5-inches). Sprinkle mozzarella cheese on top, if using. Bake in a 350 F preheated oven for 30 minutes until melted cheese is golden and bubbly. If the cheese is not as brown as you would like, turn the broiler on high for a minute or two. Keep a close eye on the broiler so that you don't burn the cheese.
Tips for Making Baked Spinach Dip
- Make sure to remove all the water from the spinach. You don't want your spinach dip to be watery and thin. To get a thick and creamy dip, you have to make sure to wring out all the water from the spinach, whether you are using frozen spinach or fresh. The easiest way to do this is to squeeze the spinach and let the water fall through your fingers. I usually take a small handful of spinach at a time and squeeze out the water 3-4 times. Then, I move on to the next batch. I then go back and repeat until no more water comes out.
- Customize the dip. You can easily customize this baked spinach dip by adding different ingredients. Some of my favourite ways to switch things up is to add in ½ cup of artichoke hearts or cooked bacon (or both!).
- How to make ahead. You can assemble this spinach dip a day before you bake it. Just complete all the steps and stop just before baking. Then, wrap your dish tightly with plastic cling wrap and refrigerate until ready to bake. When ready to bake, remove the dip from the fridge and let it sit at room temperature for about 30 minutes to bring it to room temperature first (or add about 5-10 more minutes to the baking time).
- How to store. Store leftover baked spinach dip in an airtight container (or keep it in the baking dish, cover tightly with plastic cling wrap) and store in the refrigerator for up to 4 days.
More Dip Recipes
- Easy Tzatziki Sauce (Cucumber Yogurt Dip)
- Smooth and Creamy Hummus
- Baba Ganoush Eggplant Dip
- Pico de Gallo Chunky Salsa
- Caramelized Onion Dip
- Creamy Avocado Hummus
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
This recipe was originally posted in January 2016. It has been completely updated with new photos and helpful tips.Print