Hot Spinach Dip
User Reviews
5
Hot Spinach Dip
Description
The Hot Spinach Dip combines softened cream cheese and sour cream beaten smooth with drained spinach, minced garlic, dried minced onion, salt, and pepper. Parmesan and mozzarella cheeses add sharpness and meltiness. The mixture is baked in a greased dish until it bubbles and the top is golden when broiled briefly. A garnish of chopped parsley adds freshness.
The dip’s texture is creamy and thick, with tender spinach pieces throughout. Baking melts the cheeses thoroughly, providing a smooth and cheesy result with a subtle garlic and onion flavor. Broiling briefly can develop a golden crust enhancing both appearance and texture.
This dip is ideal for warming and serving alongside an assortment of breads, crackers, or raw vegetables, making it a versatile appetizer for gatherings or snacking. It can be assembled ahead but baked close to serving time for best results.
Leftovers should be refrigerated in an airtight container for 3–5 days and reheated before serving. To make a spinach and artichoke variation, add chopped marinated artichoke hearts before baking. Using fresh spinach requires steaming or sautéing until wilted, then draining thoroughly to avoid a watery dip.
Ingredients
- 8 ounces cream cheese softened
- ¾ cup sour cream
- 10 ounces spinach thawed and drained, frozen
- 2 teaspoons garlic minced
- 1 Tablespoon onion dried minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Parmesan Cheese grated
- 1 ½ cups mozzarella cheese divided, shredded
- parsley optional, chopped, for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease an 8x8 inch baking dish, set aside.
- In a large bowl, beat the cream cheese and sour cream with an electric mixer until smooth.
- Add in the spinach, garlic, onion, salt, pepper, Parmesan cheese and ¾ cup Mozzarella cheese. Stir to combine.
- Transfer dip mixture to prepared dish. Sprinkle it with remaining ¾ cup Mozzarella cheese.
- Bake in a preheated oven at 400 degrees Fahrenheit for 20 minutes or until bubbly.
- Turn the oven to broil and cook for 2-3 minutes if desired for golden brown cheese on top.
- Top with chopped parsley if desired. Served with bread, crackers and vegetables.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days and warm before serving again.
- For spinach and artichoke dip, add 1/2 cup chopped marinated artichoke hearts before baking.
- When using fresh spinach, steam or sauté until wilted, cool, and thoroughly squeeze out excess water to prevent a watery dip.
- You can assemble the dip up to 8 hours ahead and refrigerate; bake requires slightly longer when chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 63mg | 21% |
| Sodium | 509mg | 21% |
| Potassium | 220mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 4867IU | 97% |
| Vitamin C | 2mg | 2% |
| Calcium | 258mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
