Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Warm, rich, creamy baked spinach dip is a delicious and easy appetizer that is baked until warm and melty. Easy to make ahead and a total crowd pleaser. | aheadofthyme.com

Baked Spinach Dip


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 12 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 35 minutes
  • Yield: 8-10 servings
  • Diet: Vegan

Description

Warm, rich, creamy baked spinach dip is a delicious and easy appetizer that is baked until warm and melty. Easy to make ahead and a total crowd pleaser.


Ingredients

  • 1 (10 oz.) package frozen spinach, thawed, drained and chopped (or 16 oz. fresh spinach)
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup asiago cheese, shredded
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup mozzarella cheese, shredded (optional for topping)

Instructions

  1. Preheat oven to 350 F.
  2. 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 it is 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.
  3. 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.
  4. Transfer mixture into a small baking dish (about 5x5-inches). Sprinkle mozzarella cheese on top, if using.
  5. Bake 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.

Notes

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.

How to customize: 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 1/2 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 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.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Bake
  • Cuisine: American