Spinach dip is one of my favorite appetizers to order when I see it on a menu — creamy, savory, and surprisingly simple to make at home. For dipping, I like classic tortilla chips or baked flatbread. This version is ideal for holiday gatherings or any time you want an easy crowd-pleaser to share with friends and family.
Preparing the spinach
Cook spinach in butter
I used about 1 lb (roughly 450 g) of fresh spinach for this recipe. It looks like a lot at first, but once cooked it wilts down significantly. Add the spinach to a pot with butter and cook until the leaves are fully softened. They will appear wet after cooking — that moisture needs to be removed before adding the spinach to the dip.
Pat dry with paper towel
After cooking, transfer the spinach to a strainer and press gently, then lay it on paper towels and pat dry. Removing as much excess liquid as possible prevents the dip from becoming watery and helps the cheeses melt to the right creamy texture.
Chop into smaller pieces
Once the spinach is drained and mostly dry, chop it into smaller, bite-sized pieces. This improves the dip’s texture and distribution of greens without requiring precise slicing — just a quick chop is enough.
Softened cream cheese
Softening the cream cheese before combining it with the other ingredients makes it easier to blend and speeds up the melting process. If you’re short on time, cutting the cream cheese into smaller cubes and leaving them in a warm spot — such as an oven with the light on for a few minutes — will soften it quickly. Softened cream cheese mixes more smoothly with sour cream and mayo, giving a silkier final dip.
Spinach Dip
Ingredients
- 1 tbsp butter
- 1 lb spinach
- 8 oz cream cheese
- ½ cup sour cream
- ¼ cup mayonnaise
- ½ cup shredded cheddar cheese
- ¼ cup grated parmesan
- 1 tbsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
- ½ cup shredded gruyere cheese (for topping)
Instructions
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In a pot, melt the butter over medium heat and add the spinach. Cook, stirring, until the leaves are fully wilted and tender.1 tbsp butter, 1 lb spinach
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Remove the spinach from the pot, strain any excess liquid, and pat it dry with paper towels.
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Chop the drained spinach into smaller pieces and set aside.
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In the same pot, combine the cream cheese, sour cream, mayonnaise, shredded cheddar, grated parmesan, chopped spinach, garlic powder, and lemon juice. Stir over low heat until the cheeses are melted and the mixture is smooth. Taste and adjust seasoning with salt and pepper.8 oz cream cheese, ½ cup sour cream, ¼ cup mayo, ½ cup shredded cheddar, ¼ cup parmesan, 1 tbsp garlic powder, 1 tbsp lemon juice, salt and pepper to taste
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Transfer the hot dip to an oven-safe bowl, sprinkle the shredded gruyere over the top, and place under the broiler just until the cheese is bubbling and lightly browned. Serve warm with chips, bread, or vegetables.½ cup shredded gruyere
Additional Info
Tips: make sure the spinach is well drained to keep the dip thick and creamy. If you prefer a tangier dip, increase the lemon juice slightly or substitute part of the mayo with a touch more sour cream. This dip reheats well in a low oven or in short bursts in the microwave; keep it covered while reheating to preserve moisture.
If you enjoyed this recipe, you might like more from the holiday series:
- Ultimate lasagna
- Lobster bisque