Spinach Dip Recipe

Wash the spinach thoroughly and remove any large stems. If using baby spinach, roughly chop once to reduce volume slightly.

Heat a large skillet over medium heat and add 1 tablespoon olive oil. When shimmering, add the minced garlic and chopped shallot and sauté 30–60 seconds until fragrant and translucent (do not brown).

Add the spinach to the pan in batches, stirring to wilt. Cook until all spinach is wilted and bright green, about 2–4 minutes. If liquid accumulates, continue cooking until most has evaporated.

Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon lemon juice. Remove from heat and transfer spinach to a fine-mesh sieve or bowl lined with paper towels. Press or squeeze gently to remove excess moisture. Let cool 5 minutes, then roughly chop and set aside.

Preheat oven to 350°F (175°C) if you plan to serve the dip warm/baked.

Make the base

In a medium bowl, combine the softened cream cheese (8 oz), 1/2 cup sour cream and 1/4 cup mayonnaise. Use a rubber spatula or electric mixer on low speed to beat until smooth and fully combined, scraping the bowl as needed.

Stir in 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, 1 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce (if using) and 1/8 teaspoon freshly grated nutmeg (if using). Mix until even.

Fold the cooled, well-drained chopped spinach into the cheese mixture until evenly distributed. Taste and adjust seasoning: add a pinch more salt or pepper if needed.

Transfer the spinach mixture to an oven-safe baking dish (about 1 to 1.5 quart) and smooth the top.

In a small bowl, combine 2 tablespoons breadcrumbs, 2 tablespoons extra grated Parmesan and 1 tablespoon melted butter. Sprinkle this mixture evenly over the top of the dip.

Bake in the preheated 350°F (175°C) oven for 20–25 minutes until the filling is hot and the topping is golden. For a bubbly, browned finish, broil for an additional 1–2 minutes while watching closely.

Remove from oven and let rest 5 minutes. Sprinkle with chopped fresh parsley before serving.

Serve warm with sliced baguette or crostini and vegetable sticks. If you prefer a cold dip, skip the baking step and chill the assembled dip for at least 1 hour to meld flavors, then garnish and serve.