Three Cheese Spinach Dip Recipe

Wilt and drain spinach

Bring a large skillet to medium heat. Add olive oil and butter. When butter melts, add diced onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add the fresh chopped spinach in batches, tossing until wilted, about 2–3 minutes total. Season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp crushed red pepper flakes. Remove from heat and transfer to a fine-mesh sieve or colander. Press gently with the back of a spoon to remove excess liquid. Let cool slightly and squeeze with paper towels to remove remaining moisture. Roughly chop if large pieces remain.

Preheat oven to 375°F (190°C). In a large mixing bowl, combine softened cream cheese, sour cream and mayonnaise. Use a rubber spatula or electric mixer on low speed to blend until smooth. Stir in grated Parmesan, shredded Monterey Jack and shredded cheddar, reserving 1/2 cup extra cheddar for topping. Add the squeezed, cooled spinach to the cheese mixture and fold until evenly distributed. Season with 1/8 tsp freshly grated nutmeg if using, and adjust salt and pepper to taste (you may not need much additional salt because of the cheeses).

Transfer to baking dish

Spoon the mixture into a 1.5–2 quart (about 9-inch) shallow ovenproof baking dish or pie plate. Smooth the top with a spatula and sprinkle the reserved 1/2 cup extra cheddar evenly over the surface.

Bake in the preheated oven until bubbling and golden on top, about 20–25 minutes. If you want a more browned top, switch to broil for 1–2 minutes while watching closely to avoid burning. Remove from oven and let rest 5 minutes so the dip sets slightly.

While the dip bakes, combine the diced Roma tomatoes, diced red onion, chopped cilantro, minced jalapeño (if using), lime juice and 1/4 tsp kosher salt in a small bowl. Stir gently and taste; adjust lime or salt as desired. Let rest at room temperature for at least 10 minutes to allow flavors to meld.

Spoon a generous layer of pico de gallo over the warm baked spinach dip. Garnish with optional lime wedges on the side. Serve immediately with tortilla chips for dipping. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in a 350°F (175°C) oven until warm throughout.