Ingredients
Spinach. I used frozen spinach but you can use fresh spinach too. Wilt the spinach in a large pan then squeeze out any excess moisture. Cream cheese. I used Philadelphia cream cheese. Feta cheese. If you can find feta cheese in brine, I would suggest using that as it is far superior in flavor and texture. Parmesan cheese. Use a vegetarian alternative, if needed. Mozzarella cheese. Low-moisture mozzarella is best here. Fresh mozzarella would add too much liquid to the dip. Garlic powder. Chilli flakes. Oregano. Nutmeg. Salt and pepper.
Recipe note: I know most spinach dip recipes include mayonnaise and sour cream but I have tested this recipe with and without them and I think they’re an unnecessary addition. I also find the dip is more likely to split when they’re added and that the oil often cooks out of the mayonnaise.
How to make spinach dip
What to serve with spinach dip
Baguette toasts. Tortilla chips. Crackers. Crudite. Pita bread.
Can I make this ahead?
The dip can be prepped then covered and kept in the refrigerator for up to 2 days. Baked spinach dip leftovers can be kept in the fridge for up to 2 days and reheated in a warm oven.
Easy dip recipes
