There’s something absolutely magical about a creamy, dreamy spinach dip that brings everyone to the party together. This easy spinach dip recipe is a show-stopping appetizer that tastes like you spent hours in the kitchen, when really it comes together in minutes. It’s the perfect combination of fresh spinach, rich cream cheese, and savory Parmesan that creates an irresistible crowd-pleaser.
I absolutely love making this for game day, holiday gatherings, or whenever friends are coming over. The beauty of this recipe is its simplicity—you likely have most of these ingredients in your pantry right now. Whether you’re serving it with crusty bread, crackers, or fresh vegetables, this spinach dip will disappear faster than you can say “pass the chips.”
What makes this version the best is the balance of flavors and the creamy texture that’s neither too thick nor too thin. We’re using fresh spinach combined with frozen spinach for maximum flavor and nutrition. The cream cheese base keeps everything velvety smooth, while the combination of sour cream and Greek yogurt adds tanginess and helps keep this dip lighter than traditional versions. The addition of garlic, onion, and a touch of nutmeg elevates this simple dip into something restaurant-worthy.
I always make this dip ahead of time—it actually tastes better when the flavors have time to meld together. You can prepare it up to 24 hours in advance and simply pop it in the oven right before serving. This makes it the ultimate stress-free appetizer for busy hosts and hostesses.
The key to the best spinach dip is using quality ingredients and not skipping steps. Toast your garlic slightly to mellow it out, make sure your cream cheese is at room temperature for smooth mixing, and taste as you go to adjust seasonings. This recipe serves about 12 people as an appetizer, but honestly, it never lasts that long in my house!
If you love this spinach dip, you’ll also adore our Best Heavy Cream Alfredo Sauce Recipe and Perfect Creamy Pasta Recipe for more creamy, indulgent dishes. For a lighter vegetable option, check out our Best Chickpea Salad Recipe and Best Shishito Peppers Recipe. For more appetizer inspiration, don’t miss Serious Eats’ guide to spinach dips, Bon Appétit’s classic spinach artichoke dip, and the New York Times’ timeless spinach dip recipe.
Ingredients
- 1 pound fresh spinach, roughly chopped
- 10 ounces frozen spinach, thawed and squeezed dry
- 8 ounces cream cheese, at room temperature
- ½ cup sour cream
- ½ cup Greek yogurt
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 3 cloves garlic, minced
- ¼ small red onion, finely diced
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
- Crusty bread, crackers, or fresh vegetables for serving
Instructions
- Preheat your oven to 375 degrees Fahrenheit. If baking in a cast iron skillet or baking dish, lightly grease it with butter or cooking spray and set aside.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the minced garlic and diced red onion, stirring frequently until fragrant and softened, about 2-3 minutes. Don’t let the garlic brown—we want it mellow and sweet.
- Add the fresh chopped spinach to the skillet with the garlic and onion, stirring constantly until the spinach is wilted, about 3-4 minutes. This should take just a few minutes since fresh spinach reduces significantly.
- Once the fresh spinach is wilted, add the thawed frozen spinach to the skillet and stir to combine. Cook for another minute, then transfer the entire mixture to a fine-mesh strainer and press gently with the back of a spoon to remove excess moisture. Excess liquid is the enemy of a perfect dip, so take your time here.
- In a large mixing bowl, add the room temperature cream cheese. Using an electric mixer or a sturdy wooden spoon, beat the cream cheese until it’s smooth and creamy, about 1-2 minutes.
- Add the sour cream and Greek yogurt to the cream cheese, beating until fully combined and no lumps remain. The mixture should be smooth and fluffy.
- Fold in the grated Parmesan cheese and shredded mozzarella cheese, stirring until evenly distributed throughout the cream cheese base.
- Add the cooled spinach mixture to the cheese mixture, folding gently until completely combined. Make sure there are no white streaks of cream cheese remaining.
- Stir in the fresh lemon juice, nutmeg, kosher salt, black pepper, and cayenne pepper. Taste the mixture and adjust seasonings as needed—remember that salt and pepper can always be added, but they can’t be removed.
- Transfer the spinach dip to your prepared baking dish or cast iron skillet, smoothing the top with the back of a spatula. Dot the top with remaining 1 tablespoon of butter, cut into small pieces.
- Bake in the preheated 375-degree oven for 20-25 minutes, until the dip is heated through and the top is lightly golden and bubbly around the edges. The center should jiggle very slightly when you gently shake the pan.
- Remove from the oven and let cool for 3-5 minutes before serving. This allows the dip to set slightly and makes it less likely to separate.
- Serve warm with crusty bread slices, your favorite crackers, or fresh vegetable crudités like bell peppers, celery, carrots, and cherry tomatoes.
Pro Tips
- Make-Ahead Magic: This spinach dip is perfect for advance preparation. You can assemble it completely up to 24 hours ahead, cover it tightly with plastic wrap, and refrigerate. When ready to serve, simply bake according to directions—you may need to add 5-10 extra minutes if baking from cold.
- Frozen Spinach: Make sure to thaw your frozen spinach completely and squeeze it dry. Excess moisture is the biggest culprit behind watery dips. Use a clean kitchen towel or cheesecloth to really press out that liquid.
- Cream Cheese Temperature: This is crucial for a smooth, lump-free dip. Remove cream cheese from the refrigerator 30 minutes before making the dip. Cold cream cheese won’t blend smoothly with the other ingredients.
- Cheese Selection: Use freshly grated Parmesan from a wedge rather than pre-grated if possible. The anti-caking agents in pre-grated cheese can make the texture slightly grainy. Similarly, freshly shredded mozzarella melts more smoothly than pre-shredded varieties.
- Flavor Boosters: Add fresh herbs like dill, chives, or parsley for extra freshness. A pinch of smoked paprika adds depth, while a touch more lemon juice brightens the overall flavor profile.
- Serving Suggestions: Present this dip in a beautiful baking dish or cast iron skillet for an elegant presentation. Surround it with an array of breads, crackers, and vegetables. Toasted baguette slices are particularly delicious with this dip.
- Storage: Leftover spinach dip keeps refrigerated in an airtight container for up to 3 days. Reheat gently in a 325-degree oven until warmed through, or microwave in 30-second intervals, stirring between each, until warm.
- Consistency Control: If your dip seems too thick, stir in 1 tablespoon of milk or cream at a time until you reach your desired consistency. Too thin? Add more grated Parmesan in 2-tablespoon increments.
- Cast Iron Presentation: Baking and serving in a cast iron skillet keeps the dip warmer longer and looks restaurant-quality. Plus, cast iron adds a slight nuttiness to the flavors as the dip bakes.
- Nutmeg Note: Don’t skip the nutmeg! It’s a secret ingredient that adds warmth and complexity to the dip without being detectable as nutmeg. Start with ¼ teaspoon and adjust to taste.
- Vegetable Pairings: This dip pairs beautifully with bell peppers, cucumber slices, cherry tomatoes, celery sticks, snap peas, and carrots. Blanching vegetables for 2 minutes makes them slightly softer and easier to dip if you prefer.
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