5 from 33 votes
Baked Spinach Dip
Baked Spinach Dip is a creamy mixture of well-drained spinach blended with cream cheese, sour cream, mozzarella, and Parmesan cheeses, seasoned with garlic and onion powders, salt, and pepper. The dip is baked until bubbly and lightly golden. Drying the spinach thoroughly prevents a watery consistency, while the cheeses melt to create a smooth, rich texture that serves well as an appetizer or party dip.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
8
Servings
Calories:
255 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 10 ounces spinach frozen, defrosted for the dip
- 8 ounces cream cheese softened
- 1 cup sour cream
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¼ cup mozzarella cheese divided
- ¾ cup Parmesan Cheese
Instructions
- Preheat the oven to 350 degrees. Spray an 8 x 8 pan with spray cooking oil.
- Place the frozen spinach in a heatproof bowl. Defrost it using the defrost setting on a microwave, checking it about every minute and draining any excess water.
- Wrap spinach in a cheese-cloth or a thin kitchen towel and wring out as much moisture as possible then place in a colander. Let it continue to drain in the colander. The spinach will stain the towel. See notes for more tips.
- In a large bowl add the cream cheese and sour cream. Mix together until smooth, you can use an electric mixer for this step or blend it by hand.
- Add onion powder, garlic powder, salt and pepper to the cream cheese mixture and mix until smooth.
- Break up the spinach with your hands or a wooden spoon in a bowl, making sure it is very well dried as you do. Add the spinach, 1 cup of mozzarella cheese and the parmesan cheese to the cream cheese mixture until smooth.
- Spread the spinach dip into the prepared baking dish. Bake the dip for 20 minutes.
- Top with remaining ¼ cup cheese. Return the dip to the oven for 3-5 minutes or until the cheese is melted. Let it cool for a few minutes, then dip and enjoy!
Cup of Yum
Notes
- Remove as much water as possible from spinach with a tightly wrapped towel or cheesecloth to prevent watery dip.
- Alternatively, sauté fresh spinach to remove moisture before adding to the dip.
- Using paper towels for drying requires multiple changes and more time.
- For a golden top, briefly broil the dip if your baking dish is metal or porcelain; avoid broiling glass dishes to prevent shattering.
Nutrition Information
Calories
255kcal
(13%)
Carbohydrates
5g
(2%)
Protein
11g
(22%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
66mg
(22%)
Sodium
531mg
(22%)
Potassium
297mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
4075IU
(82%)
Vitamin C
10mg
(11%)
Calcium
292mg
(29%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Servings
Amount Per Serving
Calories 255
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 66mg | 22% |
| Sodium | 531mg | 22% |
| Potassium | 297mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 4075IU | 82% |
| Vitamin C | 10mg | 11% |
| Calcium | 292mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.