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.