Four-cheese Spinach Dip Recipe

Prepare spinach

If using fresh spinach: rinse and roughly chop. Heat a large skillet over medium heat with 1 tsp of olive oil, add spinach in batches and cook until wilted (2–3 minutes). Transfer to a sieve, press or squeeze to remove excess liquid and chop finely. If using frozen chopped spinach: thaw completely, then squeeze out as much water as possible and roughly chop any large pieces. Measure out 10 oz prepared spinach.

Sauté aromatics

Wipe the skillet clean, heat 1 tablespoon olive oil over medium heat, add the diced onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 4–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Preheat oven to 375°F (190°C). In a large mixing bowl, combine the room-temperature cream cheese (break into pieces), sour cream and mayonnaise. Whisk or beat with a spatula until smooth and homogenous.

Stir in the Worcestershire sauce, Dijon mustard, smoked paprika, red pepper flakes, lemon juice, kosher salt and black pepper. If you want a slightly thicker, more set dip, sprinkle in the teaspoon of flour and blend thoroughly.

Fold in the cooled sautéed onions and garlic, then add the drained chopped spinach and mix until evenly distributed.

Add cheeses

Reserve about 1/2 cup of the shredded mozzarella and 1/4 cup of grated Parmesan for topping. Fold the remaining mozzarella, sharp cheddar, fontina and Parmesan into the spinach mixture until evenly combined.

Transfer the mixture to a shallow oven-safe dish (an 8-inch cast-iron skillet or a 1.5–2 quart baking dish works well). Smooth the top and sprinkle the reserved mozzarella and Parmesan evenly over the surface.

Bake in the preheated 375°F (190°C) oven until the dip is bubbling around the edges and the top is golden and slightly browned, about 20–25 minutes. If you prefer a deeper brown top, finish with 1–2 minutes under a hot broiler—watch carefully to avoid burning.

Remove from oven and let rest for 5 minutes. If desired, sprinkle with chopped fresh parsley for color. Taste and adjust seasoning with a little extra salt or pepper if needed.

Serve warm straight from the baking dish with plenty of toasted pita chips and nacho (tortilla) chips for dipping. Leftovers keep covered in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven until warmed through.