Spinach and Brie Dip

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!

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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!

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 – Use fresh garlic cloves; skip jarlic for the best flavor.
• 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.

How To Make The Best Spinach Brie Dip

For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.

Preheat your oven to 375°F so it is ready once the dip has been assembled.

Melt the butter in a skillet large enough to hold all of the ingredients.

Add the onions and cook until they are soft and translucent, stirring occasionally. Add the garlic and cook for another minute until fragrant.

Turn off the heat and stir in the flour, mixing well so it is evenly incorporated into the onion mixture.

Slowly pour in the milk while whisking continuously. Adding the milk in a steady stream helps prevent lumps and creates a smooth sauce.

Return the skillet to medium heat and continue whisking until the sauce thickens and begins to simmer. Once it reaches a simmer, turn off the heat.

Stir in the salt, pepper, paprika, and hot sauce until evenly combined.

Add the spinach, lemon juice, all of the brie, ½ cup of the mozzarella, and the pepper Jack cheese. Stir until everything is well mixed. Pour in the cream and continue stirring until the dip is thick and creamy. The cheeses do not need to be completely melted at this stage, as they will continue melting in the oven.

Transfer the mixture to a shallow baking dish, or divide it among smaller baking dishes if preferred. Sprinkle the remaining mozzarella over the top, then finish with an even layer of Parmesan cheese.

Bake for 10 to 15 minutes, or until the dip is hot and bubbly and the top is golden brown.

Let the dip cool for a few minutes before serving, then enjoy with your favorite dippers.

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.

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.