Warm Spinach Dip Recipe

Prepare spinach

Bring a large pot of salted water to a boil. Add the fresh spinach in batches and blanch for 30 seconds until wilted. Drain in a colander and immediately plunge into an ice bath to stop cooking. Squeeze out as much water as possible using your hands or a clean kitchen towel; you should end up with roughly 6–7 ounces cooked, tightly packed spinach. Chop finely and set aside.

Soften cheeses

In a medium mixing bowl, beat the softened cream cheese with a whisk or hand mixer until smooth. Stir in the sour cream, mayonnaise, shredded mozzarella, grated parmesan, and heavy cream until fully combined and smooth.

Heat a 10-inch skillet over medium heat and add the unsalted butter. When melted, add the diced onion and cook, stirring occasionally, until translucent and softened, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds, taking care not to brown.

Stir the cooked aromatics into the cheese mixture along with the chopped spinach. Add the salt, black pepper, ground nutmeg, and red pepper flakes. Mix thoroughly and taste; adjust seasoning as needed. Add the lemon juice and fold until evenly combined.

Preheat the oven to 375°F (190°C). Transfer the spinach-cheese mixture to a shallow ovenproof baking dish (about 1 to 1.5 quart). Smooth the top and sprinkle the extra grated parmesan evenly over the surface.

Bake in the preheated oven until bubbling and the top is lightly golden, about 18–22 minutes. If you want a more browned top, place under the broiler for 30–60 seconds, watching carefully to avoid burning.

Remove from oven and let rest for 3–5 minutes. Sprinkle with chopped fresh parsley if using. Serve warm with corn tortilla chips for dipping.