Spinach Dip Recipe

Prep and wilt spinach

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the packed spinach in batches (it will wilt significantly). Sauté, stirring, until wilted and bright green, about 2–3 minutes total. Transfer spinach to a colander, press with the back of a spoon to remove excess moisture, then finely chop and set aside. Reserve any liquid and discard if excessive.

Soften cream cheese

If cream cheese is not fully softened, microwave in 10-second bursts until easily spreadable but not melted (about 20–30 seconds depending on temperature).

Combine base ingredients

In a large mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Whisk or beat with a hand mixer on low until smooth and homogenous (about 1–2 minutes).

Add cheeses and aromatics

Fold in 1 cup grated Parmesan and 1 cup shredded mozzarella until evenly distributed. Stir in the minced garlic, sliced green onions, lemon juice, Worcestershire sauce, salt, and black pepper. Mix thoroughly.

Incorporate spinach and adjust consistency

Fold the chopped, well-drained spinach into the cheese mixture. If the dip seems too thick, add up to 2 tablespoons cream (or reserved spinach liquid, strained) 1 teaspoon at a time until you reach a spreadable consistency.

Taste and chill

Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Cover the bowl and chill in the refrigerator for at least 30 minutes to allow flavors to marry (up to 4 hours). Serve chilled or at room temperature.

Activate yeast (optional quick method)

In a small bowl, stir warm water (3 tablespoons) with the yeast. Let sit 5 minutes until foamy. If your yeast is instant, you may skip proofing and mix dry into the flour.

Make dough

In a mixing bowl combine 2 cups flour and 1 teaspoon salt. Add the proofed yeast mixture (or dry yeast + warm water) and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead 4–5 minutes until smooth and elastic. If dough is too sticky, add flour 1 tablespoon at a time.

Rest

Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rest for 20–30 minutes at room temperature to relax the gluten (no need for long proofing—this is a quick flatbread).

Shape and top

Preheat oven to 475°F (245°C) and place a baking stone or overturned baking sheet in the oven to heat. Divide the rested dough into 4 equal pieces for individual flatbreads or keep whole for a larger bread. On a lightly floured surface, roll each piece very thin (about 1/8-inch). Brush lightly with olive oil. Combine 1 cup grated Parmesan, 1 teaspoon garlic powder, and 1 teaspoon dried oregano; sprinkle evenly over the flatbreads, pressing lightly so cheese adheres.

Bake

Carefully transfer flatbreads to the preheated baking surface (use parchment if needed). Bake 6–8 minutes, until edges are golden and cheese is melted and slightly crisped. For a charred finish, broil 30–60 seconds at the end while watching closely.

Finish

Remove from oven and brush lightly with a little extra olive oil, then let cool slightly on a rack. Cut into wedges or strips for dipping.