Savannah Spinach Dip Recipe

Prepare spinach

Thaw the frozen chopped spinach completely. Place it in several layers of paper towels or a clean kitchen towel and squeeze out as much moisture as possible until mostly dry (important to avoid a watery dip). Chop lightly if large pieces remain.

Soften cream cheese

If your cream cheese is not fully softened, microwave it in a microwave-safe bowl for 10–15 seconds until easily mixable but not melted.

In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat with a hand mixer or whisk until smooth and homogenous.

Add the cream of mushroom soup, grated parmesan, 1 cup shredded mozzarella, dried minced onion, minced garlic, Worcestershire sauce, lemon juice, salt, black pepper, and red pepper flakes (if using). Mix until evenly incorporated.

Fold in the thoroughly drained spinach, ensuring it is evenly distributed through the mixture.

Transfer the mixture to a 1.5–2 quart oven-safe baking dish (an oval or round gratin dish works well). Smooth the top with a spatula. Sprinkle the extra 1/2 cup shredded mozzarella evenly over the surface.

Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the dip is hot and the cheese on top is melted and bubbly with light golden spots. If you want a more browned top, switch to broil for 1–2 minutes while watching closely to avoid burning.

Remove from oven and let rest 3–5 minutes before serving. Garnish with chopped fresh parsley.

While the dip bakes, preheat oven to 375°F (190°C) if not already heated from baking the dip.

Cut the French baguette on a diagonal into 1/2-inch to 3/4-inch slices, leaving the loaf whole for presentation if desired (or slice partially so it stays together). Arrange slices on a baking sheet.

In a small bowl, combine melted butter, olive oil, and garlic powder. Brush each baguette slice lightly on both sides with the mixture.

Bake the bread slices for 8–10 minutes, flipping once, until crisp and golden at the edges. For extra crispiness, broil 30–60 seconds at the end—watch closely.

Alternatively, for very crisp crostini, place slices under the broiler 1–2 minutes per side until nicely browned.

Serve the warm, bubbly Savannah Spinach Dip in the baking dish surrounded by the crispy French bread slices. Offer extra parsley for garnish at the table.