Spinach Dip Recipe

Wash the baby spinach well. In a large skillet over medium heat, add the spinach in batches with a tablespoon of water and wilt until just soft, about 2–3 minutes per batch. Drain in a fine-mesh sieve or squeeze in a clean towel to remove as much liquid as possible. Roughly chop the wilted spinach and set aside.

In the same large skillet, heat olive oil and butter over medium heat until butter melts. Add the finely diced onion and cook, stirring occasionally, until translucent and lightly golden, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn it.

Reduce heat to low. Add the softened cream cheese to the skillet (or transfer onion/garlic to a mixing bowl if your skillet is small). Stir until cream cheese is melted and combined with the aromatics.

Stir in the sour cream and mayonnaise until smooth and fully incorporated.

Add the shredded mozzarella and grated Parmesan, stirring until cheeses are melted and the mixture is uniform.

Fold in the chopped, well-drained spinach. Season with salt, black pepper, a pinch of nutmeg (if using), and crushed red pepper flakes (if using). Taste and adjust seasoning.

Stir in the lemon juice and chopped parsley to brighten the flavors.

Oven-baked (warm, bubbly dip)

Preheat the oven to 375°F (190°C). Transfer the dip to a 1.5–2 quart ovenproof baking dish, sprinkle the extra 1/4 cup cheese evenly on top, and bake until bubbly and lightly golden, about 15–20 minutes. Let rest 5 minutes before serving.

Alternatively, serve immediately at room temperature or slightly warm from the skillet without baking.

Transfer the dip to a serving bowl if baked in a separate dish. Garnish with a little extra chopped parsley and an additional sprinkle of cheese if desired. Serve with toasted baguette slices, crackers, vegetable sticks, or chips.