Creamy Hot Spinach Dip Recipe

Cheesy hot spinach dip—grab chips, toasted bread, or crudités and dig in! This warm, melty dip is ideal for parties, holiday gatherings, or game-day snacks. Make a double or triple batch for a crowd; it reheats and freezes well, and it’s always a hit.

Creamy and Cheesy Hot Spinach Dip Recipe

This hot spinach dip has been a family favorite for years. It’s a lighter take on the classic, swapping heavier ingredients for lighter options while keeping the rich, cheesy flavor everyone expects. It’s quick to assemble, bakes in about 20 minutes, and delivers a bubbly, golden-top dip that pairs perfectly with a variety of dippers.

Why You’ll Love This Hot Spinach Dip

• Make-ahead friendly: You can prepare the mixture a day in advance and bake just before serving. It also freezes well if you want to prepare it further ahead.
• Lightened-up version: By using light sour cream and light mayo and skipping the heavier cream cheese, this recipe cuts calories and fat without sacrificing flavor—about 85 calories per 1/4 cup serving.
• Crowd-pleaser: Warm, cheesy spinach dip appeals to a wide range of palates, making it a reliable appetizer for gatherings large and small.

What You’ll Need

Scroll to the recipe card below for exact measurements.

• Frozen chopped spinach – thaw completely, then squeeze out all excess liquid so the dip isn’t watery.
• Light sour cream – fat-free Greek yogurt works well as an alternative.
• Light mayonnaise – use your preferred brand.
• Parmigiano Reggiano – freshly grated for best flavor.
• Scallion – finely chopped to add a mild onion note.
• Garlic – fresh garlic gives a brighter flavor than powder.
• Part-skim mozzarella – shredded for that desirable melty pull.
• Freshly ground pepper – to taste.

How to Make Hot Spinach Dip

See the recipe card below for printable, step-by-step instructions.

• Mix: Combine the thawed, well-drained spinach with sour cream, light mayonnaise, grated Parmigiano Reggiano, chopped scallion, crushed garlic, half of the shredded mozzarella, and freshly ground pepper. Stir until evenly combined.
• Bake: Transfer the mixture to an oven-safe dish and bake at 375°F (190°C) for 20–25 minutes, or until heated through and the cheese on top is melted and lightly golden.
• Serve: Serve hot with sliced baguette, pita chips, tortilla chips, or fresh vegetables.

Tips and Variations

• Speed thawing: Use the microwave defrost function or place the frozen spinach in a colander and run warm water over it to speed thawing.
• Remove excess moisture: After thawing, wrap the spinach in cheesecloth or several layers of paper towels and squeeze firmly. Eliminating as much water as possible prevents a soggy dip.
• Cheese alternatives: Swap part-skim mozzarella for gouda, provolone, or gruyère for different flavor profiles. Add a pinch of red pepper flakes for heat or a squeeze of lemon for brightness.
• Leftovers: Use leftover dip as a topping for baked potatoes, a filling for sandwiches, or a sauce for grilled chicken.

What to Serve With Spinach Dip

• Bread: Baguette slices, pita wedges, or mini naan are excellent for scooping.
• Chips: Tortilla chips or sturdy kettle-cooked chips hold up well.
• Veggies: Carrot sticks, celery, cucumber rounds, and bell pepper strips add crisp freshness.
• Crackers: Use sturdier crackers or provide a small spreader to top delicate crackers.

Proper Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven until warmed through.
• Freezer: Freeze the dip in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Rewarm in a 375°F oven until hot and bubbly, about 15–20 minutes depending on portion size.

More Crowd-Pleasing Dips

• Mexican Layer Dip
• Buffalo Shrimp Dip
• Spinach and Artichoke Dip
• No-Cook Salsa
• Classic Guacamole