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Spinach and Brie Dip

5 from 8 votes

Move over artichokes, there’s a new dip in town, and this Spinach and Brie Dip is creamy, flavorful, and crazy with all kinds of dippers. Easy to make and always a party pleaser, this delish appetizer is a must-try whenever you’re snacking!

Spinach and Brie Dip in a cast-iron dish with pita chips around it.

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Brie and spinach go hand-in-hand in this amazing dip. It’s creamy, flavorful, and with plenty of gooey cheese – 4 different kinds of cheese, in fact – there’s plenty for spinach and cheese lovers to love. This dip is also perfect for making ahead – you can get it all ready for the oven and then just pop it in to get all bubbly and brown before serving.

Perfect for brie lovers, any kind of brie will work well in this dip but save the really good triple cream imported brie for your favorite crackers. Any regular store-bought brie is tasty in this spinach dip recipe. Grab your favorite dippers and get ready for amazing flavor in this Spinach and Brie Dip!

A top-down shot of Spinach and Brie Dip in a serving dish.

What you’ll love about Spinach and Brie Dip


  • It’s rich and creamy and oh-so-cheesy!
  • Totally make aheadable.
  • It goes so well with a variety of dippers!

Ingredients

  • Butter – I almost always cook with salted butter. If you use unsalted, adjust the seasoning before baking the dip.
  • Onion – Yellow or sweet onion, chopped finely. I use my alligator chopper to help with the dicing.
  • Garlic – Fresh cloves are best!
  • All-purpose flour
  • Milk – Whole milk, or whatever you have on hand.
  • Salt – I use kosher salt.
  • Pepper – Freshly ground is tastiest.
  • Paprika
  • Hot sauce – Use your favorite hot sauce.
  • Spinach – Frozen spinach that’s thawed and squeezed dry.
  • Bell pepper – Any color will work.
  • Lemon juice – From a fresh lemon.
  • Brie – Remove most of the rind. Some bits are fine, but it won’t melt well. If you do use the rind, chop it finely.
  • Mozzarella – Shredded
  • Pepper Jack cheese – Shredded
  • Heavy whipping cream
  • Parmesan cheese – Grated or shredded is fine.
Labeled ingredients to make Spinach Brie Dip.

How To Make The Best Spinach Brie Dip

  1. Preheat your oven to 375-F degrees.
  2. Melt the butter in a skillet large enough to hold all the ingredients.
  3. Add the onions and cook until the onions are translucent and soft, then add the garlic and cook for an additional minute.
  4. Turn the heat off and stir in the flour, mixing well.
  5. Add the milk to the skillet in a slow stream, whisking well as you pour until it’s all combined.
  6. Turn the heat back onto medium and whisk to thicken the sauce. Whisk until the sauce starts to simmer, then turn off the heat.
  7. Add the salt, pepper, paprika, and hot sauce to the skillet, mixing well.
  8. Stir in the spinach, lemon juice, all of the brie, 1/2 cup of mozzarella, and pepper Jack cheese. Mix well, adding the cream until the dip is nice and thick, and creamy. Don’t worry if the cheese doesn’t melt just yet.
  9. Transfer the dip to a shallow baking dish (or dishes if they’re small) and top with the remaining mozzarella, and sprinkle the Parmesan over the top.
  10. Bake for about 10-15 minutes or until the Spinach and Brie Dip is hot and bubbly, and the top is golden brown.
  11. Serve with your favorite dippers!
A top-down shot of Spinach and Brie Dip with pita wedges around it.

Chef Jenn’s Tips

  • Want to make this Spinach and Brie Dip ahead of time? Prepare it all the way up to the point of baking, then cover it and pop it into the fridge until you’re ready to bake. Add a few more minutes of cooking time if the dip is fridge-cold when you put it in the oven.
  • You can use fresh baby spinach instead of frozen. Cook the fresh spinach in a skillet with a few tablespoons of water until it is wilted, then cool it and squeeze it dry. Chop it then use it in the place of frozen spinach. You’ll need to use about 12 ounces of spinach.
  • In addition to the brie, any good melting cheeses will work in this recipe, so switch it up! Gouda, Monterey Jack, havarti, and even cheddar will work.
  • Go easy on the salt until the cheese is all mixed in. Cheese is salty, and you don’t want a salty dip.

Recommended

The Best Dippers for Brie Spinach Dip

Wondering what to dip into your creamy and cheesy dip? Here are some of my favorites for this dip:

  • Pitas – Cut pitas into triangles and serve them with the dip. For extra cheffy points, brush the pitas with garlic butter and toast until golden brown. But regular pitas are also delish.
  • Crackers – Any cracker will love being dunked into this cheesy spinach dip!
  • Veggies – Carrots, cucumber, celery, and broccoli are all delicious dippers that hold up well to this dip.
  • Bread chunks – Remember the days of dips served in bread bowls? You don’t have to serve it in a bread bowl, but cubes of French bread or ciabatta (or other crusty bread) turn this into a heartier appetizer.
  • Pretzels – The malty flavor of pretzels is so delish with this creamy dip.

Storage

Pack any uneaten Spinach Brie Dip in an airtight container and refrigerate it for 3-4 days. It will heat up marvelously in the microwave or reheat it in the oven.

Step By Step Process

Spinach and Brie Dip in a cast-iron dish with pita chips around it.
Print Pin
5 from 8 votes

Spinach and Brie Dip

Creamy and loaded with brie and three other cheeses, this amazing Spinach and Brie Dip is always a party pleaser! Forget the artichokes, this dip is HUGE on flavor! Grab your favorite dippers and everyone will rave about this dish!
Course Appetizers
Cuisine American
Keyword brie, cheese, dip, mozzarella, spinach, spinach and brie dip, spinach dip
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people
Calories 414kcal

Ingredients

  • 4 tablespoons butter 1/2 a stick
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon hot sauce
  • 1/2 cup heavy whipping cream
  • 10 ounces frozen spinach thawed and squeezed dry
  • 1 tablespoon lemon juice
  • 1/2 cup diced bell peppers
  • 12 ounces brie most of the rind removed
  • 1 cup shredded mozzarella divided
  • 1 cup shredded pepper Jack cheese
  • 3 tablespoons Parmesan cheese

Instructions

  • Preheat your oven to 375-F degrees.
  • Melt the butter in a skillet large enough to hold all the ingredients.
  • Add the onions and cook until the onions are translucent and soft, about 5 minutes, then add the garlic and cook for an additional minute.
  • Turn the heat off and stir in the flour, mixing well.
  • Add the milk to the skillet in a slow stream, whisking well as you pour until it's all combined.
  • Turn the heat back onto medium and whisk to thicken the sauce. Whisk until the sauce starts to simmer, then turn off the heat.
  • Add the salt, pepper, paprika, and hot sauce to the skillet, mixing well.
  • Stir in the spinach, bell peppers, the lemon juice, all of the brie, 1/2 cup of mozzarella, the pepper Jack cheese. Mix well, adding the cream until the dip is nice and thick and creamy. Don't worry if the cheese doesn't melt just yet.
  • Transfer the dip to a shallow baking dish (or dishes if they're small) and top it with the remaining mozzarella, and sprinkle the Parmesan over the top.
  • Bake for about 10-15 minutes or until the Spinach and Brie Dip is hot and bubbly, and the top is golden brown.
  • Serve with your favorite dippers!

Notes

Chef Jenn’s Tips

  • Want to make this Spinach and Brie Dip ahead of time? Prepare it all the way up to the point of baking, then cover it and pop it into the fridge until you’re ready to bake. Add a few more minutes of cooking time if the dip is fridge-cold when you put it in the oven.
  • You can use fresh baby spinach instead of frozen. Cook the fresh spinach in a skillet with a few tablespoons of water until it is wilted, then cool it and squeeze it dry. Chop it then use it in the place of frozen spinach. You’ll need to use about 12 ounces of spinach.
  • In addition to the brie, any good melting cheeses will work in this recipe, so switch it up! Gouda, Monterey Jack, havarti, and even cheddar will work.
  • Go easy on the salt until the cheese is all mixed in. Cheese is salty, and you don’t want a salty dip.

Nutrition

Serving: 0.25cups | Calories: 414kcal | Carbohydrates: 10g | Protein: 21g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 728mg | Potassium: 361mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5159IU | Vitamin C: 12mg | Calcium: 415mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn