Description
This creamy and flavorful spinach dip features a blend of cream cheese, sour cream, and melted mozzarella, combined with fresh spinach and Parmesan cheese. Baked to bubbly perfection and topped with a golden-browned cheese crust, it’s an ideal appetizer served warm alongside bread, crackers, or fresh vegetables.
Ingredients
Dip Ingredients
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 10 ounces fresh spinach leaves
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 tablespoon chopped parsley
For Serving
- Bread, crackers, and vegetables
Other
- Cooking spray
Instructions
- Prepare Spinach: Steam or sauté the fresh spinach leaves until wilted. Allow to cool, then squeeze out all excess moisture thoroughly. Coarsely chop the drained spinach and set aside.
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Coat a small baking dish or oven-safe skillet evenly with cooking spray to prevent sticking.
- Mix Ingredients: In a mixing bowl, combine the softened cream cheese, sour cream, cooked and chopped spinach, minced garlic, salt, pepper, grated Parmesan cheese, and 3/4 cup of shredded mozzarella cheese. Stir everything together until the mixture is well blended and uniform.
- Assemble Dip: Spread the spinach and cheese mixture evenly into the prepared baking dish. Sprinkle the remaining 3/4 cup of shredded mozzarella cheese evenly over the top.
- Bake Dip: Place the dish in the oven and bake for 20 minutes, or until the dip is bubbly and the cheese is thoroughly melted. Then turn the oven to broil and cook for an additional 2 to 3 minutes, watching closely, until the cheese on top is lightly browned and golden.
- Garnish and Serve: Remove from oven and sprinkle freshly chopped parsley over the top for a pop of color and flavor. Serve warm with an assortment of bread, crackers, and fresh vegetables for dipping.
Notes
- Make sure to squeeze out excess water from spinach well to avoid a watery dip.
- You can substitute frozen spinach if fresh is unavailable, but be sure to thaw and drain thoroughly.
- For a spicy twist, add a pinch of crushed red pepper flakes to the mix.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven before serving again to restore melty texture.