Spinach Dip Recipe

Chop and mince

Wash the spinach thoroughly in cold water, drain well and roughly chop if leaves are large. Dice the red and green bell peppers into 1/4-inch pieces. Finely dice the onion. Mince the garlic cloves.

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the diced onion and sauté 3–4 minutes until translucent. Add the minced garlic and sauté 30 seconds until fragrant.

Add the diced bell peppers and cook 4–5 minutes until slightly softened. Add the chopped spinach in batches, tossing until wilted and any excess moisture evaporates, about 3–5 minutes total. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper while cooking. Remove from heat and transfer mixture to a colander; press gently to remove excess liquid. Let cool 5 minutes.

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or electric mixer on low to beat until smooth and homogenous, about 1–2 minutes.

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

Add the cooked, drained spinach and peppers to the cheese mixture. Fold gently until combined. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, dried oregano, crushed red pepper flakes, and 1 teaspoon lemon juice. Taste and adjust seasoning to preference.

Preheat the oven to 375°F (190°C). Transfer the spinach-cheese mixture into an oven-safe baking dish (about 1.5 to 2-quart). Smooth the top and sprinkle a little extra shredded mozzarella (about 1/4 cup) across the top for a golden crust.

Bake uncovered on the middle rack for 18–22 minutes, until bubbly and the top is lightly golden. For a more browned top, place under the broiler for 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 5 minutes. If the dip has released excess liquid, spoon off any puddle or stir it back in for a creamier texture. Transfer to a serving bowl if desired and garnish with a light sprinkle of extra parmesan or chopped fresh parsley (optional).

Serve warm with tortilla chips and/or toasted baguette slices. Keep leftovers refrigerated in a sealed container for up to 3 days; reheat in a 350°F (175°C) oven for 10–12 minutes or until warmed through.