Quick and Easy Hot Spinach Dip
This hot spinach dip is extra creamy and cheesy. A delicious blend of fresh baby spinach, three types of cheese, and Noubess Garlic and Herb seasoning. This spinach dip is perfect for game nights and gatherings. It is simple and quick, and you can make it ahead and pop it in the oven to serve with veggies, crackers, and even Brazilian Cheese Bread.
I am a huge fan of appetizers, especially those that are easy to prepare, like my Potato and Bacon Wrap appetizer or my Mini Salmon Quiche. It is all about making fabulous meals to wow your friends and family.
I don’t know the origin of Spinach dip, but it sure is a classic recipe that many people love. No matter the type of party, a spinach dip is always welcome. It is all about cheese and seasoning.
Today I will show you how easy it is to prepare a spinach dip recipe and not worry about the taste. I am using Noubess Garlic and Herb Seasoning to add tons of flavor to the dip. This recipe is the hot version of spinach dip, and in my opinion, it tastes better than the cold version.
How to make spinach dip
The dip is a mixture of sour cream, cream cheese, parmesan cheese, mozzarella cheese, baby spinach chopped finely, and Noubess Garlic and Herb Seasoning. All the ingredients are mixed and placed in a baking dish top with more mozzarella cheese and parmesan cheese. Once the dip is hot and the top is bubbling and turning a bit golden brown, the dip is ready to be served.
I used Noubess Garlic and Herb Seasoning for flavor and freshness, and I avoided adding additional salt to the spinach dip recipe.
Notes and tips for making this dip recipe
- As a reminder, always buy the best ingredients you can afford. I am referring to cheese for this recipe.
- You can use regular spinach or regular spinach. Always chopped either type finely. If using regular spinach, make sure you cook and squeeze out all the liquid. You can use a fine-mesh strainer and a spoon to press down the cooked spinach. You can also use a cheesecloth to squeeze out the liquid. If you are using frozen and thawed spinach, also remove all the liquid if you can. (by the way, frozen spinach will taste differently than fresh spinach). I prefer using baby spinach to save on time and get the full health benefit from this super leafy vegetable.
- I prefer using uncooked baby spinach because 1) it does not take long to cook, 2) when chopped finely and mixed with the cheeses and then cooked, it does not releases much water, 3) it adds earthy and natural flavor to the dip.
- If you don’t have mozzarella cheese, you can substitute it with Fontina cheese or Monterey Jack Cheese.
- No problem with making it in advance. Mix all the ingredients and store in the refrigerator. Place the mixture in a baking dish and top with extra cheese, and bake.
- For variations: use oil-packed sundried tomatoes (about ¼ cup and chopped finely) and jarred marinated artichokes hearts (¼ cup finely chopped). I don’t use bacon because the dip will have too much sodium.
Make this cheesy dip appetizer and make everyone drool over it. Perfect for game night and gatherings, a crowd-pleaser.
Hot Spinach Dip
Equipment
Ingredients
- 8 ounces cream cheese softened
- 1 cup sour cream
- 8 ounces fresh baby spinach leaves finely chopped
- 1 1/2 tsp Noubess Garlic and Herb Seasoning
- 1/2 cup grated parmesan cheese
- 1 1/2 cups shredded mozzarella cheese divided use
- 1 tablespoon chopped parsley for garnish
- Cooking spray
Instructions
- Preheat the oven to 375 degrees F. Coat a small baking dish with cooking spray.
- Chop the baby spinach finely chopped and set aside
- Place the cream cheese, sour cream, Noubess Garlic and Herb Seasoning, parmesan cheese, and 3/4 cup of the mozzarella cheese in a bowl. Stir until well combined.
- Add the chopped spinach and mix well.
- Spread the spinach mixture into the prepared dish. Top with remaining mozzarella cheese.
- Bake for 20 minutes or until the dip is bubbly and cheese is melted. Turn the oven to broil and cook for 2-3 more minutes or until the cheese starts to brown.
- Garnish with chopped parsley if preferred.
- Serve with vegetables, bread, and crackers.
Notes
- Always buy the best ingredients you can afford. I am referring to cheese for this recipe.
- You can use regular spinach or regular spinach. Always chopped either type finely. If using regular spinach, make sure you cook and squeeze out all the liquid. You can use a fine-mesh strainer and a spoon to press down the cooked spinach. You can also use a cheesecloth to squeeze out the liquid. If you are using frozen and thawed spinach, also remove all the liquid if you can. (by the way, frozen spinach will taste differently than fresh spinach). I prefer using baby spinach, to save on time and get the full health benefit from this super leafy vegetable. I prefer using uncooked baby spinach because 1) does not take long to cook, 2) when chopped finely and mixed with the cheeses and then cooked, it does not releases much water, 3) adds earthy and natural flavor to the dip. If you don’t have mozzarella cheese, you can substitute it with Fontina cheese or Monterey Jack Cheese.
- No problem with making it in advance. Mix all the ingredients together and store in the refrigerator. Place the mixture in a baking dish and top with extra cheese and bake.
- For variations: use oil-packed sundried tomatoes (about ¼ cup and chopped finely), and jarred marinated artichokes hearts (¼ cup finely chopped). I don’t use bacon because the dip will have too much sodium.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
