Spinach Hot Dip Recipe

Prep spinach

Rinse the fresh spinach, remove any large stems, and roughly chop if leaves are very large. Pat or spin dry to remove excess water.

Wilt spinach

Heat a large skillet over medium heat, add 1 tbs olive oil. Add the chopped spinach in batches if necessary, and cook until wilted, about 2–3 minutes. Transfer wilted spinach to a fine mesh sieve or bowl and press with the back of a spoon to remove as much liquid as possible. Let cool, then roughly chop and set aside.

Soften and combine dairy

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat with a spatula or hand mixer on low until smooth and homogenous, about 1–2 minutes.

Add cheeses and spinach

Fold the shredded mozzarella and grated Parmesan into the cream cheese mixture, then fold in the chopped, well-drained spinach until evenly distributed.

Cook aromatics

In the same skillet used for spinach, add the remaining 1 tbs olive oil if needed and set over medium-low heat. Add the finely diced onion and cook, stirring occasionally, until translucent and soft, about 5–7 minutes. Add the minced garlic during the last 30–45 seconds and cook until fragrant.

Season and combine

Transfer the cooked onion and garlic to the bowl with the dairy-spinach mixture. Add salt, black pepper, nutmeg (if using), and crushed red pepper flakes (if using). Stir thoroughly to combine, tasting and adjusting seasoning as needed. Add the lemon juice and mix.

Assemble in baking dish

Preheat the oven to 350°F (175°C). Transfer the spinach-dairy mixture to a 1- to 1.5-quart ovenproof baking dish and smooth the top. Sprinkle the additional 1/2 cup shredded mozzarella evenly over the top.

Bake until bubbly

Bake on the middle rack for 20–25 minutes, until the dip is hot and the cheese on top is melted and lightly golden. If you want a more browned top, place under the broiler for 1–2 minutes while watching closely.

Garnish

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

Serve the hot spinach dip warm with toasted baguette slices, crackers, or raw vegetables. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven at 325°F (160°C) until warmed through.