Hot spinach dip recipe is a warm, cheesy appetizer baked until bubbling, with spinach folded into cream cheese, sour cream, Parmesan and mozzarella. It is made without artichokes, packaged soup mix or a slow cooker. Serve it in a small oven-safe dish with crunchy carrot sticks, celery, cucumbers, bell peppers, crusty bread or crackers.
Quick answer: Wilt and drain 10 ounces of fresh spinach. Mix with 8 ounces softened cream cheese, 1 cup sour cream, ½ cup grated Parmesan, ¾ cup mozzarella, minced garlic and seasonings. Spread in a greased baking dish, top with the remaining ¾ cup mozzarella, then bake at 375°F (190°C) for approximately 20 minutes, until hot and bubbling. The ingredient ratios and method are adapted from Dinner at the Zoo’s Hot Spinach Dip.
Editorial transparency: This article is a research-based guide. Vegetable Dips has not prepared, tasted or independently timed this recipe. Ingredient proportions, baking temperature and the ten-serving reference come from the linked recipe; heating time can vary.
Why Make This Hot Spinach Dip Recipe?
This baked version is designed for people who want a warm, melty appetizer with visible spinach and a golden cheese topping. The chopped spinach is mixed into a smooth cheese base and warmed in the oven, so it should be served promptly while the filling is hot.
It is not the same as our Knorr Spinach Dip Recipe, which is a cold sour-cream-and-mayonnaise dip with dry vegetable seasoning. It is also different from our Slow Cooker Spinach Artichoke Dip, which includes artichoke hearts and uses a slow cooker rather than the oven. For a baked variation that combines fresh spinach with artichoke hearts, see our Fresh Spinach Artichoke Dip.
Hot Spinach Dip Ingredients
- 10 ounces fresh spinach: Wilt, cool and squeeze thoroughly before mixing so excess moisture does not thin the baked dip.
- 8 ounces cream cheese, softened: Creates a thick base. Soften it according to its package directions rather than melting it.
- 1 cup sour cream: Adds tang and helps the mixture scoop smoothly.
- ½ cup grated Parmesan: A savory, salty accent. Taste before adding more salt.
- 1½ cups shredded mozzarella, divided: Use ¾ cup in the mixture and ¾ cup on top for a melted layer.
- 1 teaspoon minced garlic: Adds aroma without needing a soup mix.
- ½ teaspoon salt and ¼ teaspoon black pepper: Starting amounts from the reference recipe.
- Optional: 1 tablespoon chopped fresh parsley for serving; raw vegetables, bread or crackers as dippers.
Use an oven-safe small baking dish, approximately 1–1½ quarts, large enough to hold the mixture without overflowing. Dish depth affects how long the dip needs to become hot throughout.
How to Make Hot Spinach Dip in the Oven
- Wilt and drain the spinach. Steam or sauté the fresh leaves until wilted, then let them cool. Squeeze firmly to remove water, and chop them so they distribute evenly through the cheese.
- Preheat the oven. Set to 375°F (190°C) and lightly grease a small baking dish.
- Combine the filling. Mix softened cream cheese, sour cream, spinach, garlic, salt, pepper, Parmesan and ¾ cup of the mozzarella until fairly even.
- Top with cheese. Spread into the baking dish and scatter the remaining ¾ cup mozzarella across the surface.
- Bake until bubbling. Bake for about 20 minutes, checking that the dip is heated through and the cheese has melted. Cooking time varies with oven and dish depth.
- Serve hot. Top with chopped parsley if using, then offer vegetable sticks, crackers or bread alongside.
Printable Hot Spinach Dip Recipe
Hot Spinach Dip Recipe (Baked and Cheesy, No Artichokes)
Ingredients
Method
- Steam or sauté the fresh spinach just until wilted. Let it cool enough to handle, then squeeze it thoroughly to remove excess liquid and chop coarsely.
- Preheat oven to 375°F (190°C). Lightly grease a small oven-safe baking dish. Combine softened cream cheese, sour cream, drained spinach, garlic, salt, pepper, Parmesan and 3/4 cup mozzarella in a bowl.
- Spread the mixture into the dish in an even layer. Sprinkle the remaining 3/4 cup mozzarella over the top.
- Bake for about 20 minutes, or until the dip is hot and bubbling and the cheese is fully melted. Add parsley if desired and serve warm with fresh crunchy vegetables, bread or crackers.
Notes
How to Avoid Watery Hot Spinach Dip
Spinach is naturally rich in water. If it enters the bowl wet, the moisture may separate as the cheeses heat and make the surface appear loose. The reference method calls for wilting and squeezing the spinach before folding it into the cream cheese. This step matters more than adding extra cheese after baking.
To make handling easier, allow the cooked leaves to cool enough to touch, place them in a clean cloth or fine strainer, and press out liquid. Do not add extra milk or water to the recipe. For more general troubleshooting, visit How to Fix a Watery Dip.
Best Vegetables to Serve with Warm Spinach Dip
Carrots, celery and sweet bell pepper strips offer a firm crunch against the warm cheese, while broccoli florets and cucumber spears make a colorful platter. Wash and dry all vegetables before arranging them, and keep the dip in its own heat-safe serving dish.
Bread slices, crackers and sturdy pita pieces also work. If you want to serve a cold spinach dip in an edible loaf instead, follow our Spinach Dip in a Bread Bowl assembly guide; that is a different serving method. For more combinations, browse Best Dips for a Vegetable Tray.
Hot Spinach Dip vs. Spinach Artichoke Dip
This hot spinach dip: A spinach-only, oven-baked mixture with mozzarella, Parmesan, cream cheese and sour cream. There are no artichokes.
Spinach artichoke dip: Adds artichokes for another texture and flavor. Our Slow Cooker Spinach Artichoke Dip cooks gently in a covered appliance and is intended to be served warm. Do not assume these recipes have identical cooking times or ingredient amounts.
Cold Knorr spinach dip: Uses a packet of Knorr Vegetable Recipe Mix and is chilled rather than baked. See Knorr Spinach Dip Recipe if that is what you meant to make.
Make-Ahead, Reheating and Food Safety
- Prepare components ahead: Wilt, cool and drain the spinach, then refrigerate it promptly. Mix and bake the cheesy filling when you are ready to serve; if the filling starts cold, baking may take longer.
- Reheat leftovers gently: Use an oven-safe dish and heat until the dip is hot throughout. Avoid overheating for a long time, which can cause cheese to separate.
- Keep hot food hot: When holding the dip for a party, USDA advises maintaining 140°F (60°C) or above using suitable hot-holding equipment, checking the temperature rather than relying on appearance.
- Do not leave it on the table indefinitely: Perishable dips should not remain at room temperature longer than two hours, or one hour when the ambient temperature is above 90°F (32°C). Refrigerate promptly when service ends.
- Allergens: This recipe contains dairy. Cheese types may vary in rennet and allergen statements; check packaging and any crackers or bread you serve.
The safety times and hot-holding temperature above are from USDA FSIS and its Danger Zone guidance, not from an independent food-safety study performed by this website.
Frequently Asked Questions
Can I make hot spinach dip without artichokes?
Yes. This recipe is designed without artichokes. Spinach, cream cheese, sour cream, mozzarella, Parmesan and garlic supply the main flavor and texture.
Can I use frozen spinach instead of fresh?
Frozen spinach can be used in some hot-dip recipes, but a 10-ounce package of frozen spinach is not automatically the same quantity as 10 ounces of fresh leaves. Thaw and drain it very thoroughly, and follow a recipe designed for that amount rather than treating the substitution as equivalent without checking.
What temperature do you bake hot spinach dip at?
The cited baked spinach dip recipe uses 375°F (190°C) for approximately 20 minutes. The dip is ready when heated through, bubbling and the mozzarella is melted; the time is not a guarantee for every oven.
Can I prepare hot spinach dip ahead of time?
You can cook and drain the spinach ahead and keep it refrigerated. If you prepare the entire mixture ahead and bake it straight from the refrigerator, expect a longer warm-up time than the cited room-temperature method.
What makes hot spinach dip thick?
Thoroughly drained spinach and a base of cream cheese, mozzarella and Parmesan help provide body. Excess spinach liquid can loosen the mixture while it bakes.
Can I put the hot dip in a bread bowl?
The cold bread-bowl guide on this site is not intended for baking or holding hot food in bread. For this hot recipe, use an oven-safe dish and serve bread pieces alongside it.
Sources and Method Notes
Core ingredient amounts, 375°F oven temperature and approximate 20-minute bake: Dinner at the Zoo — Hot Spinach Dip. A different oven-baked no-artichoke variation is available at King Arthur Baking, but the ingredient ratios and bake temperature in this article follow the former reference. Buffet and hot-holding advice: USDA FSIS. These are research-based directions; Vegetable Dips has not independently tested this formulation or calculated nutrition values.
