Hot Spinach Dip Recipe
A rich, four-cheese hot spinach dip made with fresh spinach squeezed dry so it scoops clean instead of pooling. Baked until bubbling and ready for a spread of warm dippers and cool dips.
Servings: 8 servings
Calories: 331kcal
Ingredients
- 1 tablespoon butter
- 4 cloves garlic minced
- 10 to 12 ounces fresh spinach
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Gruyère cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons dehydrated onion
- 1 teaspoon granulated onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked hot paprika
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 375°F and rinse the spinach. Shake off excess water.
- Heat the spinach in a skillet over medium heat until wilted.
- Transfer the spinach to a towel or strainer and squeeze out as much moisture as possible. Roughly chop it.
- Add the butter and garlic to the skillet and cook for 30 seconds until fragrant. Return the spinach to the skillet.
- Turn the heat to low. Add the cream cheese to the spinach and garlic mixture, breaking it up until the cream cheese is melted and mixed into the spinach.
- Add the sour cream, mayo, dehydrated onion flakes, onion powder, smoked hot paprika, Worcestershire Sauce, lemon, gruyere and mozzarella to the skillet. Mix well and check for seasoning. Add salt and pepper if needed.
- Transfer to a cast-iron skillet or baking dish and top with the Parmesan cheese.
- Bake for 15-20 minutes, until hot and bubbling around the edges.
- Broil briefly if needed to brown the top lightly.
Notes
Recipe Card Tips
Watch the broiler the whole time. Under high heat the cheese top goes from golden to burnt in well under a minute, so don't walk away.
Cook the garlic only 30 seconds after the spinach. It turns bitter under the broiler if it browns too much at this stage.
Bake and serve in the same cast iron skillet. The heavy pan stays warm at the table, so the dip stays scoopable longer.
Cook the garlic only 30 seconds after the spinach. It turns bitter under the broiler if it browns too much at this stage.
Bake and serve in the same cast iron skillet. The heavy pan stays warm at the table, so the dip stays scoopable longer.
Nutrition
Serving: 0.25cups | Calories: 331kcal | Carbohydrates: 6g | Protein: 10g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 580mg | Potassium: 312mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4084IU | Vitamin C: 12mg | Calcium: 279mg | Iron: 1mg