Spinach Dip Recipe

Soften and combine base

In a medium mixing bowl, place the softened cream cheese. Add the Greek yogurt, mayonnaise, and sour cream. Use a rubber spatula or electric hand mixer on low speed to beat until smooth and homogenous, about 1–2 minutes.

Stir in the grated Parmesan and shredded mozzarella until evenly distributed through the creamy base.

Cook spinach and shallot

Heat the olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Add the fresh baby spinach in batches, stirring and cooking until wilted and any excess moisture is released, about 3–4 minutes total. Remove the skillet from heat and let cool slightly.

Once cool enough to handle, transfer the spinach mixture to a cutting board and chop roughly (or pulse several times in a food processor) to a coarse, scoopable texture. If excess liquid collected in the pan, drain or press the spinach in a fine-mesh sieve to remove most moisture before chopping.

To the bowl with the creamy base, add the chopped spinach and shallot mixture. Add the lemon juice, Worcestershire sauce, hot sauce (if using), salt, and black pepper.

Fold everything together until uniform in color and texture. Taste and adjust seasoning with more salt, lemon juice, or hot sauce as desired.

Transfer the spinach dip to a serving bowl. Sprinkle the extra grated Parmesan and red pepper flakes over the top for garnish.

Serve immediately with sliced baguette, crackers, pita chips, or fresh vegetables. Alternatively, chill in the refrigerator for 30–60 minutes to let flavors meld; bring back to room temperature for 15 minutes before serving if chilled.

Storage: Keep leftovers covered in an airtight container in the refrigerator for up to 3 days. Stir before serving.