Description
A creamy and cheesy baked spinach dip made with cream cheese, mayonnaise, garlic, and a blend of parmesan, asiago, and mozzarella cheeses. Perfect as a warm appetizer or party snack, this dip combines tender spinach with rich, melted cheese for a deliciously comforting treat.
Ingredients
Scale
Spinach
- 10 ounces frozen spinach, thawed, drained, and chopped (or 16 ounces fresh spinach)
Cheese and Dairy
- 8 ounces cream cheese, softened
- ½ cup parmesan cheese, grated
- ½ cup asiago cheese, shredded
- ½ cup mozzarella cheese, shredded (optional for topping)
Other Ingredients
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 350 F to prepare for baking the dip.
- Prepare Spinach: If using frozen spinach, thaw, drain, and wring out all excess water, then chop coarsely. For fresh spinach, steam or boil until wilted, cool for about 5 minutes, squeeze out excess water by hand, and chop.
- Mix Ingredients: In a medium bowl, combine softened cream cheese, mayonnaise, minced garlic, parmesan cheese, asiago cheese, onion powder, salt, and ground black pepper. Mix well until blended, then fold in the prepared spinach until fully combined.
- Transfer and Top: Spread the spinach mixture evenly into a small baking dish approximately 5×5 inches in size. Sprinkle shredded mozzarella cheese over the top if using.
- Bake the Dip: Bake the mixture for 30 minutes until the cheese is melted, golden, and bubbly. If a more browned top is desired, broil on high for 1 to 2 minutes, watching carefully to prevent burning.
Notes
- Fully remove all water from spinach to avoid a watery dip; squeeze multiple times to ensure dryness.
- Customize by adding ½ cup artichoke hearts or cooked bacon for extra flavor.
- Make ahead by assembling the dip and refrigerating it (covered) for up to one day before baking. Let sit at room temperature for 30 minutes before baking or add extra bake time.
- Store leftovers in an airtight container or covered baking dish in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg
