Description
A creamy and cheesy baked spinach dip perfect for parties and appetizers. This recipe uses spinach combined with cream cheese, mayonnaise, garlic, and a blend of cheeses for a rich and flavorful dip that is warm, bubbly, and easy to customize.
Ingredients
Scale
Main Ingredients
- 10 oz. frozen spinach, thawed, drained and chopped (or 16 oz. fresh spinach)
- 8 oz. cream cheese, softened
- ½ cup mayonnaise
- 2 cloves garlic, minced
- ½ cup parmesan cheese, grated
- ½ cup asiago cheese, shredded
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Topping
- ½ 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: Thaw and drain the frozen spinach, wringing out all excess water until very dry. If using fresh spinach, steam or boil until wilted, then cool slightly and squeeze out all excess water before chopping.
- Mix Ingredients: In a medium mixing bowl, combine softened cream cheese, mayonnaise, minced garlic, parmesan cheese, asiago cheese, onion powder, salt, and pepper. Mix well until smooth.
- Add Spinach: Add the prepared spinach to the cheese mixture and stir well until fully combined.
- Assemble Dip: Transfer the spinach and cheese mixture into a small baking dish approximately 5×5 inches. Sprinkle shredded mozzarella cheese evenly over the top if you choose to use it.
- Bake: Bake in the preheated oven for 30 minutes until the cheese is melted, golden, and bubbly.
- Broil (Optional): If desired, turn on the broiler for 1-2 minutes to brown the cheese further, watching carefully to avoid burning.
Notes
- Ensure all water is thoroughly removed from the spinach to avoid a watery dip; repeat squeezing the spinach multiple times if needed.
- Customize the dip by adding ½ cup artichoke hearts, cooked bacon, or both for extra flavor.
- You can prepare the dip ahead of time by assembling it fully, covering it tightly, and refrigerating before baking. Allow the dip to come to room temperature for about 30 minutes before baking and add 5-10 minutes to the baking time if baking directly from the fridge.
- Store leftovers in an airtight container or tightly covered baking dish in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1/10th recipe
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 35 mg
