Cheesy Spinach Dip Recipe
Creamy, melty spinach dip with three cheeses, garlic, and a bright splash of lemon. Bakes up bubbly and irresistibly scoopable.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 12 oz frozen chopped spinach, thawed and well drained squeeze very dry
- 8.5 oz cream cheese, softened
- 0.66 cup sour cream
- 0.33 cup mayonnaise
- 1.25 cup low-moisture mozzarella, shredded
- 0.55 cup Parmesan cheese, finely grated
- 0.5 cup sharp cheddar cheese, shredded for topping
- 1.5 tsp fresh garlic, minced
- 0.75 tsp onion powder
- 0.75 tsp kosher salt adjust to taste
- 0.5 tsp black pepper, freshly ground
- 0.25 tsp crushed red pepper flakes optional for heat
- 1.25 tbsp lemon juice fresh if possible
- 3.5 oz water chestnuts, drained and finely chopped optional for crunch
- 1 tsp unsalted butter for greasing the dish
Instructions
Preparation Steps
- Heat oven to 375°F. Lightly butter a small baking dish.
- Thaw spinach and squeeze out as much liquid as possible until very dry.
- Beat cream cheese in a bowl until smooth. Mix in sour cream and mayonnaise.
- Stir in mozzarella, Parmesan, garlic, onion powder, salt, pepper, and red pepper flakes.
- Fold in the drained spinach, lemon juice, and water chestnuts if using.
- Spread the mixture into the prepared dish. Sprinkle cheddar evenly over the top.
- Bake until hot and bubbling with lightly golden spots, 18–22 minutes.
- Rest 5 minutes. Serve warm with tortilla chips, crusty bread, or veggies.
Notes
Variation: Swap half the spinach for chopped artichoke hearts, or stir in a spoonful of pesto for a herby twist. Slow cooker: Mix as directed and warm on Low for 1–2 hours, then switch to Warm for serving. Storage: Refrigerate leftovers up to 3 days; reheat covered at 325°F until hot.
This recipe is an original creation inspired by classic Cheesy Spinach Dip Recipe flavors. All ingredient ratios and instructions are independently developed.