Creamy Spinach Dip Recipe
A warm, baked spinach dip made with cream cheese, sour cream, fresh spinach, garlic and two cheeses, browned under the broiler and served with crostini, crackers and vegetables.
Ingredients
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 10 ounces fresh spinach leaves
- 1 tsp minced garlic
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese, divided
- 1 tbsp chopped fresh parsley for garnish
- crostini, crackers, and vegetables, for serving
- cooking spray
Instructions
- Steam or sauté the spinach until wilted. Cool, squeeze thoroughly dry and chop coarsely.
- Preheat the oven to 375°F and coat a small baking dish with cooking spray.
- Beat the cream cheese and sour cream together until completely smooth, scraping the bowl at least once.
- Fold in the spinach, garlic, salt, pepper, Parmesan and ¾ cup of the mozzarella until evenly combined. Taste and adjust the salt.
- Spread the mixture into the prepared dish and level the surface. Scatter the remaining ¾ cup mozzarella evenly over the top.
- Bake for 20 minutes, until bubbling at the edges and melted through.
- Switch the oven to broil and cook a further 2 to 3 minutes, watching closely, until the top is browned in patches.
- Rest for 5 minutes, scatter the chopped parsley over the top and serve warm with crostini, crackers and vegetables.
Notes
Squeeze the spinach as dry as possible — this is the single most common cause of a watery dip. Full-fat cream cheese and sour cream give the best texture. The dip may be assembled up to 24 hours ahead, refrigerated and baked straight from cold, adding about five minutes to the baking time.