Description
This delicious baked spinach dip combines creamy cheeses, fresh or frozen spinach, and flavorful seasonings into a warm, bubbly appetizer perfect for parties or snacks. The mixture is baked until golden and topped with melted mozzarella for a rich, comforting dish.
Ingredients
Scale
Main Ingredients
- 10 ounces frozen spinach, thawed, drained and chopped (or 16 ounces fresh spinach)
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1/2 cup parmesan cheese, grated
- 1/2 cup asiago cheese, shredded
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup mozzarella cheese, shredded (optional for topping)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the dip.
- Prepare Spinach: For frozen spinach, thaw completely, drain well, and wring out all excess water before chopping. For fresh spinach, steam or boil until wilted, cool for about 5 minutes, then squeeze out all water with your hands and chop coarsely.
- Mix Ingredients: In a medium bowl, combine cream cheese, mayonnaise, minced garlic, parmesan cheese, asiago cheese, onion powder, salt, and ground black pepper. Mix thoroughly until smooth, then fold in the prepared spinach until well combined.
- Transfer to Baking Dish: Spoon the spinach mixture into a small (approximately 5×5 inches) baking dish. If desired, evenly sprinkle shredded mozzarella cheese on top for a melty topping.
- Bake: Bake in the preheated oven for 30 minutes until the cheese is melted, golden, and bubbly. If the top isn’t browned enough, broil on high for 1 to 2 minutes, watching carefully to avoid burning.
Notes
- Ensure all water is thoroughly squeezed out of the spinach to avoid a watery dip and ensure a thick, creamy texture.
- You can customize by adding 1/2 cup artichoke hearts or cooked bacon to the mixture for extra flavor.
- This dip can be made a day ahead; assemble completely then cover and refrigerate. Bring to room temperature for 30 minutes before baking, or add 5–10 minutes to baking if baking from cold.
- Store leftovers in an airtight container or covered tightly in the baking dish in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 35 mg
