Spinach Dip Recipe

Prepare and wilt spinach

Wash the fresh spinach thoroughly and dry with a salad spinner or towels. Roughly chop the spinach if leaves are large.

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the minced garlic and diced shallot and sauté for 1–2 minutes until fragrant and translucent, stirring so garlic does not brown.

Add the spinach to the skillet in batches, tossing until wilted. This will take 2–4 minutes. Once all spinach is wilted, season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook an additional 1 minute to let flavors combine.

Transfer the wilted spinach to a colander or fine-mesh sieve and press or squeeze out as much excess liquid as possible (this prevents a watery dip). When cool enough to handle, finely chop the spinach and set aside.

Combine cheeses and base

In a medium mixing bowl, add the softened cream cheese. Beat with a sturdy spoon or electric mixer on low until smooth.

Add the sour cream and mayonnaise to the cream cheese and mix until fully combined and smooth.

Stir in 1/2 cup grated Parmesan and 1/2 cup shredded mozzarella until evenly distributed.

Add 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon hot sauce (if using). Mix well and taste; adjust salt and pepper if needed.

Fold the well-drained, chopped spinach into the creamy mixture until evenly incorporated.

Option A — Warm baked spinach dip (recommended)

Preheat oven to 375°F (190°C). Transfer the spinach-cream mixture to a shallow ovenproof baking dish (about 1 quart). Smooth the top and sprinkle the extra 2 tablespoons grated Parmesan and the 1/2 cup shredded mozzarella evenly over the surface.

Drizzle 1 teaspoon olive oil over the top and bake for 18–22 minutes, until the top is bubbly and lightly golden. If you like a broiled finish, broil on high for 1–2 minutes while watching closely to avoid burning.

Option B — Serve chilled

If serving cold, cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour to let flavors meld. Before serving, stir briefly and garnish.

Remove baked dip from oven and let rest 5 minutes. Sprinkle with red pepper flakes if using and an additional pinch of grated Parmesan. Drizzle with remaining olive oil.

Serve warm with toasted baguette slices or crackers. If chilled, place serving bowl on a platter and surround with dippers.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat baked dip in a 350°F (175°C) oven until warmed through (about 10–12 minutes) or microwave in 30-second intervals stirring between until hot.