Spin Dip Recipe

Cook the spinach

Bring a large pot of salted water to a boil. Add the packed fresh spinach and blanch for 30–45 seconds until wilted. Drain immediately in a colander and rinse with cold water to stop cooking. Squeeze out as much liquid as possible using your hands or a clean kitchen towel (you should end up with about 1 to 1 1/2 cups tightly packed cooked spinach). Chop the squeezed spinach roughly and set aside.

Preheat the oven to 375°F (190°C) if you plan to bake the dip (recommended for a melted, bubbly top).

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat with a hand mixer or whisk until smooth and homogenous.

Stir in the shredded mozzarella and grated Parmesan until evenly distributed.

Sauté aromatics

In a medium skillet over medium heat, melt the unsalted butter. Add the finely diced onion and cook, stirring occasionally, until translucent and soft, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant, taking care not to brown the garlic.

Add the chopped cooked spinach to the skillet and stir to combine with the onions and garlic for 1–2 minutes to incorporate flavors and evaporate any remaining moisture.

Remove the skillet from heat. Stir in the lemon juice, kosher salt, black pepper, crushed red pepper flakes and nutmeg (if using). Taste and adjust seasoning as needed.

Fold the spinach-and-aromatic mixture into the bowl with the cheese mixture until evenly combined.

Transfer the combined dip into a 1.5–2 quart oven-safe baking dish and smooth the top with a spatula.

If using the optional topping: in a small bowl toss the panko breadcrumbs with the additional 1/2 cup shredded mozzarella and olive oil, then sprinkle evenly over the top of the dip.

Bake in the preheated 375°F (190°C) oven until bubbly and golden on top, about 20–25 minutes. If you prefer a browned finish, broil for 1–2 minutes at the end while watching closely.

If not baking, the dip can be served chilled or at room temperature—chill for at least 30 minutes to let flavors meld. Warm slightly before serving if desired.

Remove the baked dip from the oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top.

Serve with sliced baguette, pita chips, crackers, or vegetable sticks. Keep leftover dip refrigerated in an airtight container for up to 3 days; reheat gently in the microwave or oven before serving.