This spinach dip is cool, creamy, and scoopable with a smooth melt from cream cheese and mozzarella plus savory Parmesan and a hint of lemon to keep it lively. It takes about 25 minutes start to finish and can be mixed a day ahead for even better flavor. Serve warm and bubbly or chilled and thick for chips, pita, or vegetables.
Table of Contents
Ingredients
- 10 ounces frozen chopped spinach, thawed and wrung very dry for a non watery dip and better scoop texture
- 8 ounces cream cheese, softened for body and smooth melt
- 1 cup sour cream for cool tang and scoopable texture
- 1 cup shredded mozzarella for melt and stretch when served warm
- 1/2 cup finely grated Parmesan for salty depth and umami
- 1 to 2 cloves garlic, minced or 1 teaspoon garlic powder for savory lift
- 1 teaspoon dried dill or 1 tablespoon fresh chopped dill for classic flavor
- 1/2 teaspoon kosher salt plus more to taste to balance the dairy
- 1/4 teaspoon black pepper for gentle heat
- 1 to 2 teaspoons lemon juice to brighten the richness
- Optional 3 tablespoons dry vegetable soup mix or onion soup mix for nostalgic deli dip vibes
How to Prepare Spinach Dip
- Prep the spinach: Thaw completely, then squeeze by the handful until no liquid drips. Extra water makes dips runny and dull in flavor. Fix if wet by pressing in a clean towel. 5 minutes
- Mix the base: In a bowl, beat cream cheese until smooth. Add sour cream, garlic, dill, salt, pepper, lemon juice, and optional soup mix. It should taste slightly saltier and brighter than you plan to serve since cheese and chips mute salt. 3 minutes
- Fold and finish: Stir in spinach, mozzarella, and Parmesan until evenly distributed and green flecks look uniform. Texture should be thick but spreadable. 2 minutes
- Serve chilled or bake: For a hot dip, spread into an 8 inch baking dish and bake at 375 F until edges bubble and the top is lightly golden, about 15 to 20 minutes. Look for a soft set center and sizzling edges instead of a firm set. If the top browns too fast, tent with foil.
- Taste and adjust: Stir, then add a final squeeze of lemon or pinch of salt if needed. If too thick, loosen with a spoon of sour cream. If too loose, bake 3 to 5 minutes more to tighten. 2 minutes
Substitutions and variations
- Cheese swap: Use all Parmesan for sharper savor or add more mozzarella for extra melty pull when serving hot. Reggiano style Parmesan gives the best depth.
- No dill: Try chopped chives for freshness or a pinch of red pepper flakes for warmth.
- Extra savory: A small spoon of onion soup mix adds old school deli flavor and pleasant saltiness.
- Bread bowl service: Bake in a bread bowl for a party centerpiece. Toast the torn bread for sturdy dippers.
- Dietary pivot: For no alcohol flavor boosters use pomegranate molasses or a splash of vinegar for brightness instead of wine and skip pork mix ins by choosing smoked beef or pastırma crumbles if you want salty cured notes.
Storage and reheating
- Make ahead: Mix up to 24 hours in advance and refrigerate. Flavor improves overnight. Bake just before serving.
- Refrigerate leftovers: 3 to 4 days covered. Stir before serving cold or reheat.
- Reheat: Warm in a 300 to 325 F oven until just hot and creamy to avoid breaking the dairy. Microwave in short bursts, stirring between, to keep it smooth.
- Freezing note: Mayo based dips tend to separate and sour cream can look grainy after thawing, so freeze is not recommended. Make and chill instead.
Most asked FAQs
Can I serve spinach dip cold or hot
How do I stop spinach dip from being watery
Can I make spinach dip the day before
Creamy Spinach Dip
This spinach dip is cool, creamy, and scoopable with a smooth melt from cream cheese and mozzarella plus savory Parmesan and a hint of lemon to keep it lively. It takes about 25 minutes start to finish and can be mixed a day ahead for even better flavor. Serve warm and bubbly or chilled and thick for chips, pita, or vegetables.
Equipment
- 8 inch baking dish
- Mixing bowl
Ingredients
- 10 ounces frozen chopped spinach thawed and wrung very dry
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 cup shredded mozzarella
- 1/2 cup finely grated Parmesan
- 1 clove garlic minced, or 1 teaspoon garlic powder
- 1 teaspoon dried dill or 1 tablespoon fresh chopped dill
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice
- 3 tablespoons dry vegetable soup mix optional, or onion soup mix
Instructions
- Thaw the spinach completely, then squeeze by the handful until no liquid drips. Extra water makes dips runny and dull in flavor. If wet, press in a clean towel.
- In a bowl, beat cream cheese until smooth. Add sour cream, garlic, dill, salt, pepper, lemon juice, and optional soup mix. The mixture should taste slightly saltier and brighter than you plan to serve since cheese and chips mute salt.
- Stir in spinach, mozzarella, and Parmesan until evenly distributed and green flecks look uniform. Texture should be thick but spreadable.
- For a hot dip, spread into an 8 inch baking dish and bake at 375°F until edges bubble and the top is lightly golden, about 15 to 20 minutes. Look for a soft set center and sizzling edges instead of a firm set. If the top browns too fast, tent with foil.
- Stir, then add a final squeeze of lemon or pinch of salt if needed. If too thick, loosen with a spoon of sour cream. If too loose, bake 3 to 5 minutes more to tighten.
Notes
Mix up to 24 hours in advance and refrigerate for improved flavor. Bake just before serving. Store leftovers covered in the refrigerator for 3 to 4 days. Reheat in a 300 to 325°F oven until just hot and creamy to avoid breaking the dairy, or microwave in short bursts, stirring between. Freezing is not recommended as sour cream can look grainy after thawing.