Hot Spinach Dip
Hot spinach dip bakes spinach, creamy cheese, and savory seasoning into a warm appetizer for chips or bread.
About This Recipe
Hot spinach dip should be creamy, cheesy, and scoopable without turning watery. The key is draining the spinach well before mixing.
Bake until the edges bubble and the top looks lightly golden, then let it sit a few minutes before serving.
Ingredients
- ✓2 teaspoons olive oil
- ✓1 large yellow onion (diced)
- ✓4 garlic cloves (minced)
- ✓2 pounds spinach (and coarsely chopped)
- ✓1/3 cup milk
- ✓6 ounces cream cheese
- ✓1 teaspoon Worcestershire sauce
- ✓1/2 teaspoon red pepper flakes
- ✓3/4 cup shredded mozzarella
- ✓Coarse salt and ground pepper
- ✓Freshly made tortilla chips (recipe)
- ✓5 small corn tortillas
- ✓1/2 cup vegetable oil
- ✓Kosher salt
Ingredient Notes
- Spinach: Squeeze out as much liquid as possible.
- Cream cheese: Softened cream cheese blends smoothly.
- Cheese: Mozzarella, Parmesan, or similar cheeses add stretch and flavor.
- Garlic or onion: Aromatics keep the dip from tasting flat.
Instructions
- 1
Cut the tortillas into 6 triangles each. Add the oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp. Remove from the oil and transfer to a paper towel. Sprinkle with sea salt.
- 2
Head a large pan over medium heat and add the oil. Add onion and garlic and cook until translucent, about 6 to 8 minutes.
- 3
Add spinach and cook until completely wilted, 5 to 8 minutes. Transfer to a colander and drain, pressing the spinach down with the back of a wooden spoon to release all excess liquid.
- 4
In the same pot, warm the milk over high heat. Whisk in cream cheese until smooth and melted, about 3 minutes. Add spinach, Worcestershire sauce, red pepper flakes, and mozzarella and stir to combine. Season with salt and pepper. Simmer over medium low heat until ready to serve. Transfer to serving dish and serve with chips.
Katy’s Kitchen Tips
- Use thawed frozen spinach only after squeezing it dry.
- Mix until smooth before baking.
- Bake in a shallow dish so the top browns evenly.
- Serve warm while the cheese is still creamy.
Variations and Substitutions
- Artichoke spinach dip: Fold in chopped artichoke hearts.
- Spicy: Add jalapeño or chili flakes.
- Extra cheesy: Sprinkle more Parmesan on top.
- Lighter: Replace part of the mayo or sour cream with Greek yogurt.
What to Serve With Hot Spinach Dip
Serve with tortilla chips, pita chips, toasted baguette, crackers, or fresh vegetables.
Storage and Reheating
Refrigerate leftovers for up to 3 days.
Reheat in the oven or microwave, stirring if needed.
Common Mistakes to Avoid
- Wet spinach: Extra water makes the dip loose.
- Cold cream cheese: It leaves lumps.
- Overbaking: The dip can separate if baked too long.
- Serving immediately: A short rest helps it thicken.
FAQ
Can I make spinach dip ahead?
Yes. Assemble, refrigerate, then bake before serving.
Can I use fresh spinach?
Yes. Cook it down and squeeze out moisture.
Why is my dip watery?
The spinach likely was not drained enough.
Can I reheat it?
Yes. Reheat gently until warm and creamy.
Nutrition Facts
- Calories: 415 kcal
- Carbohydrates: 20 g
- Cholesterol: 41 mg
- Fiber: 5 g
- Protein: 11 g
- Sodium: 328 mg
- Sugar: 4 g
- Fat: 34 g
- Saturated Fat: 11 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.1 g