A well-made spinach dip is the kind of recipe that never goes out of style. Creamy, savory, and deeply satisfying, this classic spinach dip recipe has earned its place on party tables, holiday spreads, and casual gatherings for decades. It’s equally at home served warm and bubbling straight from the oven or chilled and scooped with crisp vegetables and crackers.
What makes this spinach dip recipe work is balance: rich dairy for creaminess, spinach for freshness and color, gentle aromatics for depth, and just enough seasoning to keep every bite lively without overpowering. It’s straightforward to prepare, forgiving, and endlessly adaptable—qualities that make it a reliable go-to for both beginner cooks and experienced hosts.
This version delivers a smooth, scoopable texture with concentrated spinach flavor and a savory finish, using familiar ingredients and precise techniques to ensure consistent results every time.
Ingredients
Main Ingredients
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10 ounces frozen chopped spinach, thawed
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1 cup sour cream
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1 cup cream cheese, softened
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1/2 cup mayonnaise
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1/2 cup finely grated Parmesan cheese
Aromatics & Seasoning
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1 small yellow onion, finely minced (about 1/3 cup)
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1 clove garlic, finely grated or minced
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1/4 teaspoon onion powder
Optional Enhancements
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1/8 teaspoon crushed red pepper flakes
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1 tablespoon fresh lemon juice
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2 tablespoons chopped fresh parsley or chives
Step-by-Step Instructions
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Prepare the spinach
Thaw the frozen spinach completely, then transfer it to a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much excess moisture as possible. This step is essential for preventing a watery dip. -
Soften and combine the base
In a medium mixing bowl, add the softened cream cheese. Using a spatula or hand mixer, beat until smooth and lump-free. Add the sour cream and mayonnaise, mixing until fully blended and creamy. -
Incorporate flavorings
Stir in the minced onion, garlic, salt, black pepper, and onion powder. Mix thoroughly so the aromatics are evenly distributed throughout the base. -
Add spinach and cheese
Fold in the drained spinach, breaking it up evenly. Add the grated Parmesan cheese and mix until fully incorporated. Taste and adjust seasoning as needed. -
Optional warming method
For a hot spinach dip, transfer the mixture to an oven-safe dish. Bake uncovered at 375°F for 20–25 minutes, until heated through and lightly golden on top. Let rest for 5 minutes before serving. -
Optional chilled method
For a cold spinach dip, cover the bowl and refrigerate for at least 1 hour to allow flavors to meld. Stir once before serving.
Expert Tips & Variations
Professional Tips
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Drain spinach aggressively: Even small amounts of excess water can thin the dip and dull its flavor.
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Finely mince the onion: Large pieces can overwhelm the creamy texture. For a milder bite, rinse minced onion under cold water and pat dry.
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Use room-temperature dairy: This ensures a smooth, cohesive mixture without lumps.
Ingredient Substitutions
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Swap sour cream with Greek yogurt for a tangier, lighter profile.
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Use Neufchâtel cheese in place of cream cheese for reduced fat.
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Replace Parmesan with shredded mozzarella or Monterey Jack for a meltier texture when baked.
Dietary Variations
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Gluten-free: Naturally gluten-free; serve with gluten-free crackers or vegetables.
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Vegetarian: Fully vegetarian as written.
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Lighter version: Use low-fat cream cheese and light sour cream, and reduce mayonnaise by half.
Serving Suggestions
Spinach dip is best served as part of a balanced appetizer spread. Its creamy richness pairs well with crisp, neutral dippers and fresh vegetables.
Best accompaniments include:
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Sliced baguette or toasted crostini
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Tortilla chips or pita chips
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Raw vegetables such as carrots, celery, cucumber, and bell peppers
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Crackers with mild seasoning
For entertaining, serve the dip in a shallow bowl or small baking dish to ensure even scooping. Garnish with chopped herbs or a light dusting of Parmesan just before serving for visual appeal.
Storage & Make-Ahead Notes
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Refrigeration: Store spinach dip in an airtight container for up to 3 days.
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Make-ahead: Prepare up to 24 hours in advance. Refrigerate, then stir well before serving.
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Reheating: Warm gently in the oven at 325°F or in the microwave in short intervals, stirring between each.
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Freezing: Not recommended, as dairy-based dips tend to separate when thawed.
Nutrition Information (Per Serving)
Based on 1/8 of the recipe
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Calories: 180
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Protein: 4 g
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Fat: 16 g
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Saturated Fat: 7 g
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Carbohydrates: 5 g
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Fiber: 1 g
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Sugar: 2 g
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Sodium: 320 mg
Final Thoughts
This classic spinach dip recipe delivers everything you want from a timeless appetizer: dependable flavor, creamy texture, and effortless versatility. Whether served warm for a cozy gathering or chilled for a summer spread, it adapts beautifully to the occasion while remaining unmistakably familiar.