Cheese Dip With Spinach Recipe

Wilt and season spinach

Heat a large skillet over medium heat. Add the unsalted butter and let it melt. Add the diced onion and a pinch of salt; sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the fresh baby spinach in batches, stirring and allowing it to wilt before adding more, until all spinach is wilted, about 3–4 minutes total. Season with kosher salt, freshly ground black pepper and a pinch of nutmeg. Remove the skillet from heat and transfer the wilted spinach mixture to a cutting board. Once cool enough to handle, squeeze out excess liquid from the spinach with your hands or press in a fine-mesh sieve. Coarsely chop the drained spinach and set aside.

Soften and combine cheeses

Preheat oven to 350°F (175°C) if baking. In a large mixing bowl, place the softened cream cheese and beat with a hand mixer or sturdy spatula until smooth. Add the sour cream, mayonnaise, Worcestershire sauce and hot sauce (if using) and mix until fully incorporated and creamy.

Fold in cheeses and spinach

Stir in the shredded cheddar, shredded Monterey Jack, and grated Parmesan until evenly distributed. Fold in the chopped, drained spinach (reserve any liquid removed). Adjust seasoning by tasting and adding additional kosher salt or black pepper if needed.

Transfer to baking dish (optional)

Spoon the combined mixture into a medium (about 1 to 1.5 quart) ovenproof baking dish or cast-iron skillet, smoothing the top. For a non-baked, chilled dip, transfer to a serving bowl and skip the oven step.

Bake until bubbly (optional)

If baking, place the dish in the preheated oven and bake for 18–22 minutes until the dip is hot and bubbling and the top is lightly golden. For a browned top, broil 1–2 minutes while watching closely.

Remove from oven (if baked) and let rest for 3–5 minutes. Stir in fresh lemon juice to brighten the flavor. Sprinkle crushed red pepper flakes if using, and garnish with chopped fresh parsley. Serve warm with tortilla chips, toasted baguette slices, or raw vegetables. For make-ahead, prepare fully, refrigerate in an airtight container for up to 2 days, then reheat in a 350°F (175°C) oven until warmed through, about 12–15 minutes.