Ready to elevate your party game? Nothing beats the creamy, comforting goodness of spinach dip—it’s the ultimate crowd-pleaser that turns any gathering into a celebration. Whether you’re hosting game day, a cozy night in, or just craving something irresistibly delicious, we’ve rounded up 20 mouthwatering recipes that are sure to impress. Dive in and discover your new favorite!
Hot Cheesy Spinach and Artichoke Dip
Zesty and comforting, this hot cheesy spinach and artichoke dip is the ultimate crowd-pleaser. You’ll love how the creamy, tangy flavors come together in minutes. Perfect for game day or cozy nights in.
Ingredients
– 1 tablespoon extra virgin olive oil
– 2 cloves garlic, minced
– 10 ounces frozen chopped spinach, thawed and thoroughly squeezed
– 14 ounces canned artichoke hearts, drained and finely chopped
– 8 ounces full-fat cream cheese, softened
– 1/2 cup full-fat sour cream
– 1/2 cup high-quality mayonnaise
– 1 cup freshly grated Parmesan cheese
– 1 cup shredded low-moisture mozzarella cheese
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tablespoon extra virgin olive oil in a skillet over medium heat.
3. Add 2 cloves minced garlic and sauté for 60 seconds until fragrant but not browned.
4. Add 10 ounces thawed, squeezed spinach and 14 ounces chopped artichoke hearts, cooking for 3 minutes while stirring constantly.
5. Transfer the vegetable mixture to a large mixing bowl.
6. Add 8 ounces softened cream cheese, 1/2 cup sour cream, and 1/2 cup mayonnaise to the bowl.
7. Mix vigorously with a wooden spoon until completely smooth and uniform.
8. Fold in 1 cup grated Parmesan, 1 cup shredded mozzarella, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika until evenly distributed.
9. Transfer the mixture to a 1.5-quart baking dish, spreading it into an even layer.
10. Bake at 375°F for 20-25 minutes until the edges are bubbling and the top develops golden-brown spots.
11. Let the dip rest for 5 minutes before serving to allow the cheese structure to set.
Heavenly when served warm, this dip boasts a luxuriously creamy texture with distinct pops of artichoke and spinach. The triple-cheese combination creates complex savory notes that pair beautifully with toasted baguette slices or crisp vegetable crudités. For an elegant twist, serve it in individual ramekins garnished with fresh chive blossoms.
Creamy Garlic Parmesan Spinach Dip
Remember those cozy nights when you just want something warm and comforting? This creamy garlic parmesan spinach dip hits all the right notes. You’ll love how the flavors come together so perfectly.
Ingredients
– 2 tablespoons clarified butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano
– 8 ounces cream cheese, softened
– 10 ounces frozen chopped spinach, thawed and squeezed dry
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon white pepper
– 1/2 teaspoon kosher salt
Instructions
1. Preheat your oven to 375°F.
2. Heat clarified butter in a medium saucepan over medium heat until shimmering.
3. Add minced garlic and sauté for exactly 60 seconds until fragrant but not browned.
4. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
5. Reduce heat to low and whisk in softened cream cheese until completely smooth.
6. Stir in freshly grated Parmigiano-Reggiano until fully incorporated.
7. Add thawed, squeezed-dry spinach to the mixture.
8. Season with kosher salt, white pepper, and freshly grated nutmeg.
9. Transfer the mixture to an oven-safe baking dish.
10. Bake at 375°F for 20-25 minutes until bubbly and lightly golden around the edges.
11. Let rest for 5 minutes before serving.
Nothing beats that first dip into this warm, luxurious creation. The texture stays remarkably creamy while the garlic and Parmigiano-Reggiano create this incredible savory depth. Try serving it in a hollowed-out sourdough bowl for the ultimate party centerpiece that’ll have everyone coming back for more.
Slow Cooker Spinach and Jalapeño Dip
Veggie-packed and wonderfully creamy, this slow cooker dip is your new go-to for effortless entertaining. You’ll love how the spicy jalapeños mingle with tender spinach in a rich, cheesy base that practically makes itself while you focus on your guests. It’s the kind of crowd-pleaser that disappears fast, so consider doubling the batch if you’re feeding a hungry crew.
Ingredients
– 2 tablespoons unsalted European-style butter
– 1 large yellow onion, finely diced
– 4 fresh jalapeño peppers, seeds and ribs removed, minced
– 3 garlic cloves, microplaned
– 10 ounces frozen chopped spinach, thawed and thoroughly squeezed of excess moisture
– 8 ounces full-fat cream cheese, cubed and at room temperature
– 1 cup crème fraîche
– 1 cup freshly grated sharp white cheddar cheese
– 1/2 cup freshly grated Pecorino Romano cheese
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon smoked paprika
Instructions
1. Melt the unsalted European-style butter in a medium skillet over medium heat until it foams and subsides.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and lightly golden, about 6–8 minutes.
3. Stir in the minced jalapeño peppers and cook for 3 minutes until slightly softened.
4. Add the microplaned garlic cloves and cook for 1 minute until fragrant, being careful not to let it brown.
5. Transfer the onion-jalapeño mixture to the bowl of a 4-quart slow cooker.
6. Add the thoroughly squeezed frozen chopped spinach to the slow cooker, breaking up any clumps with your fingers.
7. Incorporate the cubed full-fat cream cheese, crème fraîche, freshly grated sharp white cheddar cheese, and freshly grated Pecorino Romano cheese.
8. Season with fine sea salt, freshly cracked black pepper, and smoked paprika.
9. Stir all ingredients until evenly combined. (Tip: Letting the cream cheese come to room temperature first prevents a grainy texture.)
10. Cover and cook on LOW heat for 2 hours, stirring once halfway through.
11. After 2 hours, remove the lid and stir vigorously until the dip is completely smooth and homogenous. (Tip: If the dip seems too thick, stir in 1–2 tablespoons of whole milk to reach your desired consistency.)
12. Continue cooking uncovered on LOW for another 15–20 minutes to allow slight thickening and melding of flavors. (Tip: For extra browning, transfer the dip to an oven-safe dish and broil for 2–3 minutes before serving.)
13. Serve immediately. Oozing with creamy, cheesy goodness, this dip boasts a perfect balance of gentle heat from the jalapeños and earthy depth from the spinach. The texture is luxuriously smooth with just enough body to cling to tortilla chips or crisp vegetable crudités. For a stunning presentation, garnish with extra grated Pecorino and thinly sliced fresh jalapeño rings.
Loaded Spinach Dip with Bacon and Cheddar
Brace yourself for the ultimate party pleaser that’ll have everyone hovering around the snack table. This loaded spinach dip combines creamy, cheesy goodness with smoky bacon in a way that feels both indulgent and totally irresistible. You’re about to make the star of any gathering.
Ingredients
- 8 ounces thick-cut applewood-smoked bacon, diced
- 1 large yellow onion, finely minced
- 3 garlic cloves, microplaned
- 10 ounces frozen chopped spinach, thawed and thoroughly squeezed
- 8 ounces cream cheese, at room temperature
- 1 cup full-fat sour cream
- 1 cup sharp white cheddar cheese, freshly grated
- 1/2 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly cracked black pepper
Instructions
- Preheat your oven to 375°F.
- Place diced bacon in a cold cast-iron skillet.
- Cook bacon over medium heat for 8-10 minutes until crisp and rendered.
- Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the skillet.
- Add minced onion to the hot bacon fat and sauté for 5-7 minutes until translucent and lightly caramelized.
- Stir in microplaned garlic and cook for 60 seconds until fragrant.
- Combine cream cheese, sour cream, mayonnaise, and Worcestershire sauce in a large mixing bowl.
- Whisk vigorously until the mixture is completely smooth and homogeneous.
- Fold in squeezed spinach, cooked onion-garlic mixture, 3/4 cup of grated cheddar, smoked paprika, nutmeg, and cayenne.
- Season aggressively with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Transfer the dip mixture to an oven-safe baking dish.
- Sprinkle remaining 1/4 cup cheddar evenly over the surface.
- Bake for 20-25 minutes until the edges are bubbling vigorously and the top is golden brown.
- Let the dip rest for 5 minutes before serving to allow the flavors to meld.
Just out of the oven, this dip boasts a beautifully bronzed crust that gives way to a luxuriously creamy interior. The subtle heat from cayenne plays perfectly against the smoky bacon and sharp cheddar. Serve it alongside crisp baguette slices or colorful vegetable crudités for that perfect textural contrast.
Cold Spinach Dip with Water Chestnuts
Let’s be real—sometimes you need a dip that’s cool, creamy, and packed with crunch. This cold spinach dip with water chestnuts is your go-to for effortless entertaining. You’ll love how simple it is to whip up.
Ingredients
– 10 ounces frozen chopped spinach, thawed and thoroughly drained
– 1 cup full-fat sour cream
– 1 cup high-quality mayonnaise
– 1 (8-ounce) can water chestnuts, finely diced
– 1 packet (1 ounce) dry vegetable soup mix
– 1 teaspoon freshly squeezed lemon juice
– ½ teaspoon Worcestershire sauce
– ¼ teaspoon freshly ground black pepper
Instructions
1. Place the thawed spinach in a clean kitchen towel and wring firmly to remove all excess moisture.
2. Transfer the spinach to a medium mixing bowl, breaking up any clumps with your fingers.
3. Add the sour cream and mayonnaise to the bowl, stirring with a rubber spatula until fully incorporated.
4. Fold in the diced water chestnuts using a gentle folding motion to maintain their crisp texture.
5. Sprinkle the dry vegetable soup mix evenly over the bowl contents.
6. Drizzle in the lemon juice and Worcestershire sauce, ensuring even distribution.
7. Season with freshly ground black pepper, mixing until all ingredients are uniformly combined.
8. Cover the bowl tightly with plastic wrap, pressing it directly onto the dip’s surface to prevent oxidation.
9. Refrigerate for exactly 4 hours at 38°F to allow flavors to meld and texture to firm.
Vibrant with contrasting textures, this dip offers creamy richness punctuated by the satisfying crunch of water chestnuts. Serve it in a hollowed-out sourdough boule for an edible presentation, or pair with crisp vegetable crudités for a refreshing contrast. The subtle tang from the sour cream balances beautifully against the earthy spinach notes.
Spinach and Feta Stuffed Bread Bowl Dip
Fancy having a warm, cheesy dip that’s basically a complete meal in bread bowl form? This spinach and feta stuffed version is your new go-to for game days or cozy nights in. You get that perfect pull-apart bread with a creamy, savory filling that everyone will love.
Ingredients
- 1 large round sourdough bread boule (approximately 10 inches in diameter)
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 10 ounces fresh spinach leaves, thoroughly washed
- 8 ounces cream cheese, softened to room temperature
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon fine sea salt
- 2 pasture-raised eggs, lightly beaten
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Using a serrated knife, carefully slice off the top quarter of the sourdough boule and set it aside.
- Hollow out the center of the bread bowl, leaving a 1-inch thick wall and base intact. Reserve the removed bread for another use.
- Brush the interior of the bread bowl and the underside of the reserved top with extra virgin olive oil.
- Place the bread bowl and lid on the prepared baking sheet and bake for 8 minutes until slightly crisped.
- While the bread toasts, heat the remaining olive oil in a large skillet over medium heat.
- Sauté the diced yellow onion for 5-7 minutes until translucent and lightly caramelized.
- Add the minced garlic and cook for 1 additional minute until fragrant.
- Working in batches, wilt the fresh spinach in the skillet, stirring constantly until completely softened and reduced in volume.
- Transfer the spinach mixture to a colander and press out excess liquid using the back of a spoon. (Tip: Removing moisture prevents a soggy dip.)
- In a large mixing bowl, combine the softened cream cheese, crumbled feta, shredded mozzarella, and sour cream.
- Add the spinach mixture, dried oregano, black pepper, and fine sea salt to the cheese mixture.
- Fold in the lightly beaten eggs until fully incorporated. (Tip: Room temperature ingredients blend more evenly.)
- Spoon the filling into the pre-baked bread bowl, mounding it slightly above the rim.
- Return the filled bread bowl to the oven and bake for 25-30 minutes until the filling is set and golden brown on top.
- Place the bread lid alongside during the final 5 minutes of baking to warm through. (Tip: Check doneness by inserting a knife into the center—it should come out clean.)
Deliciously creamy with tangy feta notes and earthy spinach, this dip offers a wonderful contrast between the crisp bread bowl and soft interior. The melted cheese pull makes it irresistible when served warm straight from the oven. For a festive presentation, surround the bread bowl with colorful vegetable crudités and additional bread chunks for dipping.
Vegan Spinach Dip with Cashew Cream
Looking for that perfect party dip that’ll have everyone asking for the recipe? You’ve found it. This vegan spinach dip swaps traditional dairy for a luxuriously creamy cashew base that’s surprisingly simple to make and absolutely packed with flavor.
Ingredients
- 2 cups raw cashews, soaked for 4 hours
- 3 tablespoons fresh lemon juice
- 1/2 cup filtered water
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 10 ounces fresh spinach leaves, stems removed
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons nutritional yeast
Instructions
- Drain the soaked cashews and transfer them to a high-speed blender.
- Add the fresh lemon juice and filtered water to the blender.
- Blend the mixture on high speed for 90 seconds until completely smooth and creamy.
- Heat the extra virgin olive oil in a large skillet over medium heat.
- Add the finely diced yellow onion and sauté for 6-8 minutes until translucent and lightly golden.
- Stir in the minced garlic cloves and cook for 60 seconds until fragrant.
- Add the fresh spinach leaves to the skillet in three batches, wilting each addition before adding the next.
- Cook the spinach mixture for 3-4 minutes until all moisture has evaporated.
- Transfer the spinach mixture to the blender with the cashew cream.
- Add the fine sea salt, freshly ground black pepper, freshly grated nutmeg, and nutritional yeast.
- Pulse the blender 5-6 times until the ingredients are just combined but some texture remains.
- Transfer the dip to a serving bowl and refrigerate for 45 minutes to allow flavors to meld.
Seriously creamy with a subtle tang from the lemon juice, this dip has that perfect balance between rich and refreshing. The nutritional yeast adds a subtle cheesy note that makes it feel indulgent while keeping it completely plant-based. Try serving it warm by gently heating it in a 350°F oven for 15 minutes, or use it as a sophisticated spread for crusty artisan bread.
Spinach and Sun-Dried Tomato Dip
Ever find yourself craving something creamy, tangy, and utterly addictive to scoop up with crackers or veggies? This spinach and sun-dried tomato dip is exactly that—a crowd-pleaser that comes together in minutes but tastes like you spent hours in the kitchen. You’ll love how the savory sun-dried tomatoes balance the fresh spinach and rich cheeses.
Ingredients
- 1 cup frozen chopped spinach, thawed and thoroughly squeezed of excess moisture
- 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
- 8 ounces full-fat cream cheese, softened to room temperature
- 1/2 cup full-fat sour cream
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 cloves garlic, microplaned into a fine paste
- 1/4 cup mayonnaise
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon fine sea salt
Instructions
- Place the softened cream cheese in a medium mixing bowl.
- Using a handheld mixer on medium speed, beat the cream cheese for 1 minute until smooth and creamy.
- Add the sour cream and mayonnaise to the bowl.
- Beat on low speed for 30 seconds until fully incorporated and no streaks remain.
- Fold in the squeezed spinach, chopped sun-dried tomatoes, and microplaned garlic using a silicone spatula.
- Gently stir in the grated Parmigiano-Reggiano, smoked paprika, black pepper, and sea salt until evenly distributed.
- Drizzle in the freshly squeezed lemon juice.
- Mix by hand for 1 final minute to ensure all ingredients are thoroughly combined. Tip: For optimal flavor development, cover and refrigerate the dip for at least 1 hour before serving.
- Transfer the dip to a serving bowl.
- Smooth the surface with the back of a spoon. Tip: Garnish with an extra sprinkle of smoked paprika and a few reserved sun-dried tomato pieces for visual appeal.
- Serve chilled with your choice of dippers. Tip: For best texture, bring the dip to room temperature for 15 minutes before serving if refrigerated longer than 2 hours.
So creamy and packed with bold flavors, this dip has a perfect balance of tangy sun-dried tomatoes and earthy spinach. Spread it on crostini for an elegant appetizer or use it as a sandwich spread to elevate your lunch game. The subtle smokiness from the paprika makes it particularly irresistible with pita chips or fresh vegetable crudités.
Buffalo Chicken Spinach Dip
Now, picture this: you’re hosting game day, and everyone’s craving something warm, cheesy, and just a little spicy. This Buffalo Chicken Spinach Dip hits all those notes—it’s creamy, tangy, and packed with flavor. You’ll love how easy it is to whip up for a crowd.
Ingredients
– 2 cups shredded rotisserie chicken
– 10 oz frozen chopped spinach, thawed and thoroughly squeezed
– 8 oz cream cheese, softened to room temperature
– 1/2 cup Frank’s RedHot sauce
– 1/2 cup full-fat Greek yogurt
– 1/2 cup crumbled blue cheese
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup finely diced celery
– 2 tbsp unsalted butter
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Kosher salt, to season
Instructions
1. Preheat your oven to 375°F.
2. Squeeze all excess moisture from the thawed spinach using a clean kitchen towel.
3. Melt the unsalted butter in a skillet over medium heat.
4. Add the shredded rotisserie chicken and cook for 3 minutes, stirring occasionally, until lightly warmed.
5. Stir in the Frank’s RedHot sauce and cook for 2 more minutes to let the flavors meld.
6. In a large mixing bowl, combine the softened cream cheese and full-fat Greek yogurt, whisking until smooth.
7. Fold in the squeezed spinach, crumbled blue cheese, shredded sharp cheddar cheese, finely diced celery, garlic powder, smoked paprika, and cayenne pepper.
8. Gently incorporate the Buffalo chicken mixture until evenly distributed.
9. Season with kosher salt to balance the acidity.
10. Transfer the dip to an oven-safe dish and spread it into an even layer.
11. Bake at 375°F for 20–25 minutes, until the edges are bubbly and the top is golden.
12. Let the dip rest for 5 minutes before serving to allow it to set.
When it comes out of the oven, the dip is luxuriously creamy with a subtle heat that builds. The blue cheese adds a tangy punch, while the celery gives a fresh crunch. Serve it with sturdy tortilla chips or crisp celery sticks for the perfect bite.
Spinach and Caramelized Onion Dip
Picture this: you’re hosting friends this weekend and need that perfect appetizer that looks impressive but comes together without stress. This creamy spinach and caramelized onion dip delivers deep, savory flavors that will have everyone asking for the recipe.
Ingredients
- 2 large yellow onions, thinly sliced
- 3 tablespoons clarified butter
- 1 teaspoon granulated sugar
- 10 ounces fresh spinach leaves, stems removed
- 16 ounces full-fat cream cheese, room temperature
- 1 cup sour cream
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
Instructions
- Heat clarified butter in a large skillet over medium-low heat until shimmering.
- Add thinly sliced yellow onions and cook, stirring occasionally, for 10 minutes until softened.
- Sprinkle granulated sugar over onions and continue cooking for 25-30 minutes, stirring every 5 minutes, until onions achieve a deep golden-brown color and jam-like consistency.
- Transfer caramelized onions to a plate and let cool completely to room temperature.
- While onions cool, wilt spinach by placing it in the same skillet over medium heat for 3-4 minutes, stirring constantly until leaves are fully collapsed and dark green.
- Transfer wilted spinach to a clean kitchen towel and squeeze firmly to remove all excess moisture.
- Chop drained spinach finely and set aside.
- Preheat your oven to 375°F and position rack in center position.
- In a large mixing bowl, combine room-temperature cream cheese and sour cream, whisking vigorously until completely smooth and no lumps remain.
- Fold in cooled caramelized onions, chopped spinach, minced garlic, smoked paprika, black pepper, and freshly grated nutmeg until evenly distributed.
- Gently incorporate grated Parmigiano-Reggiano cheese, reserving 2 tablespoons for topping.
- Transfer mixture to a 1.5-quart baking dish and spread into an even layer with a spatula.
- Sprinkle reserved Parmigiano-Reggiano over the surface in a thin, uniform layer.
- Bake at 375°F for 20-25 minutes until edges are bubbling and top develops light golden spots.
- Let dip rest for 10 minutes before serving to allow flavors to meld and temperature to stabilize.
But the magic really happens when you taste that first warm scoop—the sweet depth of properly caramelized onions balances the earthy spinach, while the triple-cream base creates an impossibly smooth texture. Serve it alongside crispy baguette slices or colorful vegetable crudités for dipping, or spread it thick on toasted crostini for an elegant canapé that disappears within minutes.
Greek Yogurt Spinach Dip with Dill
Most days, you just want something delicious that doesn’t require hours in the kitchen. This Greek yogurt spinach dip with fresh dill is exactly that kind of recipe—creamy, herby, and perfect for when you need a quick crowd-pleaser.
Ingredients
- 10 ounces fresh baby spinach leaves
- 2 cups full-fat Greek yogurt
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup finely chopped fresh dill fronds
- 2 cloves garlic, minced
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Place a large skillet over medium-high heat and add the baby spinach leaves.
- Cook the spinach for 3-4 minutes, stirring constantly with a wooden spoon until completely wilted and dark green.
- Transfer the wilted spinach to a fine-mesh strainer and press firmly with the back of a spoon to remove all excess liquid. Tip: Removing moisture thoroughly prevents a watery dip.
- Allow the spinach to cool to room temperature for 10 minutes, then coarsely chop it on a cutting board.
- In a medium mixing bowl, combine the full-fat Greek yogurt and extra-virgin olive oil.
- Whisk the yogurt and oil vigorously for 1 minute until fully emulsified and smooth.
- Add the freshly squeezed lemon juice and minced garlic to the yogurt mixture.
- Whisk again for 30 seconds until all ingredients are thoroughly incorporated.
- Fold in the chopped spinach, finely chopped fresh dill fronds, fine sea salt, and freshly cracked black pepper. Tip: Gently folding preserves the dip’s creamy texture.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. Tip: Chilling enhances the herbaceous notes.
Perfectly creamy with bright herbal notes from the dill, this dip has a refreshing tang that balances the earthy spinach. The texture remains luxuriously smooth without being heavy. Try serving it with crisp pita chips or as a vibrant spread for grilled chicken sandwiches.
Spinach and Crab Dip with Old Bay Seasoning
Diving into a warm, cheesy dip is one of life’s simple pleasures, especially when it features the delicate sweetness of crab paired with earthy spinach. You’re going to love how the Old Bay seasoning ties everything together with its signature coastal flair. It’s the perfect centerpiece for your next game day spread or cozy night in.
Ingredients
- 8 ounces of fresh jumbo lump crab meat, carefully picked over for shells
- 10 ounces of frozen chopped spinach, thoroughly thawed and squeezed dry
- 8 ounces of full-fat cream cheese, softened to room temperature
- 1/2 cup of high-quality mayonnaise
- 1/2 cup of freshly grated Parmigiano-Reggiano cheese
- 1/4 cup of finely minced shallots
- 2 tablespoons of clarified butter
- 1 tablespoon of freshly squeezed lemon juice
- 2 teaspoons of Old Bay seasoning
- 1/4 teaspoon of freshly grated nutmeg
- 1/4 teaspoon of cayenne pepper
- Kosher salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the clarified butter in a medium skillet over medium heat until it shimmers.
- Sauté the minced shallots in the clarified butter for 3-4 minutes until translucent and fragrant.
- Combine the softened cream cheese and mayonnaise in a large mixing bowl, whisking until completely smooth and homogeneous.
- Fold in the squeezed-dry spinach, grated Parmigiano-Reggiano, Old Bay seasoning, nutmeg, and cayenne pepper until evenly distributed.
- Gently incorporate the jumbo lump crab meat into the mixture using a spatula, being careful to maintain the crab’s delicate texture.
- Stir in the sautéed shallots and freshly squeezed lemon juice until just combined.
- Season the mixture with kosher salt, starting with 1/4 teaspoon and adjusting as needed.
- Transfer the dip to a 1-quart oven-safe baking dish, spreading it into an even layer.
- Bake the dip on the middle oven rack for 20-25 minutes until the edges are bubbling and the surface develops a light golden crust.
- Let the dip rest for 5 minutes before serving to allow the flavors to meld and the temperature to stabilize.
A perfect balance of creamy, briny, and subtly spicy flavors makes this dip utterly irresistible. The jumbo lump crab maintains its delicate texture while the spinach provides earthy notes that complement the Old Bay’s complex spice profile. For an elegant presentation, serve it in a hollowed-out sourdough boule with extra Old Bay-dusted crostini for dipping.
Roasted Garlic and Spinach White Bean Dip
Forget those bland store-bought dips—this roasted garlic and spinach white bean dip will completely transform your snack game. You get creamy, savory perfection that’s surprisingly simple to make at home, and it pairs beautifully with everything from crusty bread to fresh veggies.
Ingredients
– 1 whole garlic head, roasted
– 2 (15-ounce) cans cannellini beans, rinsed and drained
– 4 cups fresh spinach leaves, tightly packed
– ½ cup extra virgin olive oil, divided
– ¼ cup freshly squeezed lemon juice
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon smoked paprika
– 2 tablespoons cold water
Instructions
1. Preheat your oven to 400°F (204°C).
2. Slice the top quarter off the garlic head to expose the cloves.
3. Drizzle 1 tablespoon of olive oil over the exposed garlic cloves.
4. Wrap the garlic head tightly in aluminum foil.
5. Roast the garlic in the preheated oven for 45 minutes, or until the cloves are golden brown and soft when pressed.
6. Remove the roasted garlic from the oven and let it cool completely to room temperature.
7. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
8. Add the fresh spinach leaves to the skillet.
9. Sauté the spinach for 2-3 minutes, just until wilted and bright green.
10. Transfer the wilted spinach to a colander and press out excess liquid with the back of a spoon.
11. Squeeze the roasted garlic cloves from their skins into a food processor bowl.
12. Add the rinsed cannellini beans, wilted spinach, remaining olive oil, lemon juice, sea salt, black pepper, and smoked paprika to the food processor.
13. Process the mixture on high speed for 1 minute, scraping down the sides with a spatula.
14. Add the cold water to the food processor.
15. Process for another 2 minutes, or until the dip reaches a perfectly smooth, creamy consistency.
16. Transfer the dip to a serving bowl and let it rest at room temperature for 15 minutes to allow the flavors to meld.
Let this dip rest for about 15 minutes before serving—the flavors deepen beautifully as it sits. The texture is luxuriously smooth with subtle earthy notes from the roasted garlic and a bright freshness from the lemon. Try spreading it on crostini topped with prosciutto, or use it as a sophisticated sandwich spread for your next lunch.
Spinach and Goat Cheese Dip with Honey Drizzle
A warm, creamy dip that’s perfect for sharing with friends—this spinach and goat cheese version gets a sweet, unexpected twist from a honey drizzle. You’ll love how the tangy goat cheese balances the earthy spinach, and that hint of honey ties everything together. It’s the kind of appetizer that disappears fast, so maybe double the batch!
Ingredients
- 10 ounces fresh spinach leaves, stems removed
- 8 ounces creamy goat cheese, crumbled
- 1 cup full-fat Greek yogurt
- ½ cup finely grated Parmigiano-Reggiano cheese
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons raw honey, for drizzling
- Assorted artisanal crackers or toasted baguette slices, for serving
Instructions
- Preheat your oven to 375°F.
- Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering.
- Add the minced garlic and sauté for 1 minute, or until fragrant but not browned.
- Add the fresh spinach leaves in batches, wilting each addition before adding more, about 3–4 minutes total.
- Transfer the wilted spinach and garlic to a colander and press firmly with a spatula to remove excess liquid. Tip: Removing moisture prevents a watery dip.
- Chop the drained spinach finely and place it in a medium mixing bowl.
- Add the crumbled goat cheese, full-fat Greek yogurt, grated Parmigiano-Reggiano, lemon juice, fine sea salt, and freshly cracked black pepper to the bowl.
- Stir the mixture until fully combined and creamy. Tip: For extra smoothness, let the goat cheese sit at room temperature for 15 minutes before mixing.
- Spoon the dip into a small oven-safe baking dish and spread it evenly.
- Bake for 18–20 minutes, or until the edges are bubbly and the top is lightly golden.
- Remove the dip from the oven and let it rest for 5 minutes. Tip: Allowing it to cool slightly helps the flavors meld.
- Drizzle the raw honey over the warm dip in a zigzag pattern.
- Serve immediately with artisanal crackers or toasted baguette slices.
Oozing with creaminess from the goat cheese and Greek yogurt, this dip has a velvety texture that clings perfectly to crackers. The honey drizzle adds a glossy sweetness that cuts through the savory depth, making each bite complex and satisfying. Try scooping it up with crisp apple slices or spreading it on crostini for a delightful contrast.
Spicy Spinach Dip with Chipotle Peppers
Oh, you know those parties where everyone hovers around one irresistible appetizer? This spicy spinach dip with chipotle peppers is about to become that star dish—creamy, smoky, and just spicy enough to keep you reaching for another chip.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 10 ounces fresh spinach leaves, stems removed
- 8 ounces cream cheese, softened to room temperature
- 1 cup full-fat sour cream
- 1 cup freshly grated sharp white cheddar cheese
- 2 canned chipotle peppers in adobo sauce, minced
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon smoked paprika
Instructions
- Preheat your oven to 375°F.
- Heat the extra-virgin olive oil in a large skillet over medium heat until it shimmers.
- Sauté the finely diced yellow onion for 4–5 minutes, until translucent and fragrant.
- Add the minced garlic cloves and cook for 1 minute, stirring constantly to prevent burning.
- Tip: Toasting the garlic briefly unlocks its aroma without bitterness.
- Add the fresh spinach leaves in three batches, wilting each addition before adding the next.
- Transfer the spinach mixture to a colander and press out excess liquid with a spatula.
- Tip: Removing moisture ensures your dip won’t be watery.
- Combine the softened cream cheese and full-fat sour cream in a mixing bowl, whisking until smooth.
- Fold in the freshly grated sharp white cheddar cheese, minced chipotle peppers, lime juice, fine sea salt, black pepper, and smoked paprika.
- Stir in the cooled spinach mixture until fully incorporated.
- Transfer the dip to a 1-quart baking dish and spread evenly.
- Bake at 375°F for 20–25 minutes, until the edges bubble and the top is lightly golden.
- Tip: For a crispier top, broil for the final 1–2 minutes, watching closely to avoid burning.
- Remove from the oven and let rest for 5 minutes before serving.
Smoky chipotle melds with the creamy, cheesy base, while wilted spinach adds subtle earthiness. Serve it warm with sturdy tortilla chips, or slather it on grilled flank steak tacos for a next-level twist. The dip firms slightly as it cools, making it ideal for spreading on crostini or stuffing into jalapeño poppers.
Spinach and Mushroom Dip with Gruyère Cheese
Oh, you know those chilly evenings when all you want is something warm and cheesy to dip into? This spinach and mushroom dip with Gruyère is exactly that—creamy, savory, and perfect for sharing with friends or just treating yourself.
Ingredients
- 2 tablespoons unsalted European-style butter
- 8 ounces cremini mushrooms, finely chopped
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 5 ounces fresh spinach leaves, roughly chopped
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup freshly grated Gruyère cheese
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon dry white wine
Instructions
- Preheat your oven to 375°F.
- Melt the unsalted European-style butter in a large skillet over medium heat.
- Add the finely chopped cremini mushrooms and cook for 8-10 minutes until they release their moisture and turn golden brown.
- Stir in the finely diced yellow onion and cook for 4-5 minutes until translucent.
- Add the minced garlic cloves and cook for 1 minute until fragrant.
- Tip: Cook the mushrooms until deeply browned to develop a rich, umami flavor.
- Add the roughly chopped fresh spinach leaves and cook for 2-3 minutes until wilted.
- Transfer the vegetable mixture to a medium mixing bowl.
- Add the room temperature cream cheese, sour cream, and mayonnaise to the bowl.
- Stir until fully combined and smooth.
- Fold in 3/4 cup of the freshly grated Gruyère cheese, reserving 1/4 cup for topping.
- Season with freshly grated nutmeg, kosher salt, and freshly ground black pepper.
- Stir in the dry white wine to brighten the flavors.
- Tip: Let the cream cheese come to room temperature for easier blending and a smoother texture.
- Transfer the dip mixture to a 1-quart baking dish.
- Sprinkle the remaining 1/4 cup of Gruyère cheese evenly over the top.
- Bake at 375°F for 20-25 minutes until bubbly and golden brown on top.
- Tip: For extra browning, broil for the final 1-2 minutes, watching carefully to prevent burning.
- Remove from oven and let rest for 5 minutes before serving.
Zesty with a hint of nutmeg, this dip emerges from the oven with a beautifully golden, bubbly crust. The Gruyère melts into a velvety base that clings perfectly to crusty bread or vegetable crudités. For a creative twist, serve it in a hollowed-out sourdough boule—the bread bowl soaks up every last bit of that creamy, mushroom-filled goodness.
Spinach and Corn Queso Dip
Very few appetizers disappear as quickly as this creamy, cheesy delight. You’ll love how the sweet corn balances the earthy spinach in this crowd-pleasing dip that’s perfect for game day or casual gatherings. It comes together in under 30 minutes but tastes like you spent hours in the kitchen.
Ingredients
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 2 garlic cloves, minced
– 1 (10-ounce) package frozen chopped spinach, thawed and thoroughly squeezed dry
– 1 cup frozen sweet corn kernels
– 8 ounces cream cheese, softened to room temperature
– 1 cup heavy cream
– 8 ounces Monterey Jack cheese, freshly grated
– 4 ounces sharp white cheddar cheese, freshly grated
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper
– Kosher salt to season
Instructions
1. Preheat your oven to 375°F and position the rack in the center.
2. Heat clarified butter in a 10-inch cast iron skillet over medium heat until shimmering.
3. Add finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
4. Stir in minced garlic cloves and cook for 60 seconds until aromatic but not browned.
5. Incorporate the thoroughly squeezed dry spinach and frozen sweet corn kernels, cooking for 3 minutes to warm through.
6. Add softened cream cheese in tablespoon-sized pieces, stirring constantly until completely melted and smooth.
7. Pour in heavy cream gradually while continuously whisking to create an emulsified base.
8. Reduce heat to low and add freshly grated Monterey Jack and sharp white cheddar cheeses in three batches, fully incorporating each addition before adding the next.
9. Season with smoked paprika, cayenne pepper, and kosher salt, tasting and adjusting as needed.
10. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the surface develops golden-brown spots and the edges bubble vigorously.
11. Remove from oven and let rest for 5 minutes before serving.
Expect an incredibly creamy texture with distinct layers of flavor – the sweet corn pops against the rich cheese base while the spinach adds subtle earthiness. Serve it straight from the skillet with sturdy tortilla chips, or get creative by using it as a filling for stuffed peppers or smothering over baked potatoes for a complete meal.
Baked Spinach Dip with Panko Topping
Haven’t you been searching for that perfect party appetizer that feels fancy but comes together without stress? This baked spinach dip delivers that creamy, comforting goodness you crave, with a crispy panko topping that takes it to the next level. You’re going to love how the flavors meld together in the oven.
Ingredients
– 10 ounces frozen chopped spinach, thawed and thoroughly squeezed dry
– 8 ounces full-fat cream cheese, softened to room temperature
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1/2 cup high-quality mayonnaise
– 1/3 cup finely minced shallots
– 2 large garlic cloves, microplaned into a paste
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly grated nutmeg
– 1 cup panko breadcrumbs
– 2 tablespoons unsalted European-style butter, melted
– 1 tablespoon extra virgin olive oil
– 1/4 teaspoon flaky sea salt
Instructions
1. Preheat your oven to 375°F and lightly grease a 1-quart baking dish with butter.
2. Place the thoroughly squeezed spinach in a large mixing bowl, breaking up any clumps with your fingers.
3. Add the softened cream cheese, Parmigiano-Reggiano, mayonnaise, minced shallots, garlic paste, Worcestershire sauce, smoked paprika, and nutmeg to the bowl.
4. Mix vigorously with a sturdy spatula until all ingredients are fully incorporated and the mixture is smooth and homogeneous.
5. Transfer the spinach mixture to your prepared baking dish, spreading it into an even layer with the spatula.
6. In a separate small bowl, combine the panko breadcrumbs, melted butter, olive oil, and flaky sea salt, tossing until the breadcrumbs are evenly coated.
7. Sprinkle the panko mixture evenly over the surface of the spinach dip, creating a complete, uniform layer.
8. Place the baking dish in the preheated oven and bake for 22-25 minutes, until the dip is bubbling around the edges and the panko topping is deep golden brown.
9. Carefully remove the baking dish from the oven using oven mitts and place it on a heat-safe surface.
10. Let the dip rest for 5-7 minutes before serving to allow the flavors to settle and the temperature to become manageable.
Just out of the oven, this dip offers the most satisfying contrast between the creamy, garlicky base and the shatteringly crisp panko crust. The nutmeg and smoked paprika create subtle warmth that complements the rich cheeses beautifully. Try serving it in the baking dish surrounded by crostini, vegetable crudités, and pretzel crisps for the ultimate sharing experience.
Spinach and Avocado Green Goddess Dip
Feeling that mid-afternoon slump? You need this vibrant green goddess dip in your life. It’s the perfect balance of creamy avocado, fresh spinach, and zesty herbs that’ll make any veggie platter disappear instantly.
Ingredients
- 2 ripe Hass avocados, pitted and peeled
- 3 cups fresh baby spinach leaves
- 1/2 cup full-fat Greek yogurt
- 1/4 cup fresh basil leaves
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, minced
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Combine the pitted and peeled Hass avocados, fresh baby spinach leaves, full-fat Greek yogurt, fresh basil leaves, finely chopped fresh chives, fresh lemon juice, minced garlic clove, fine sea salt, and freshly ground black pepper in a high-speed blender.
- Blend the mixture on medium speed for 30 seconds until the ingredients begin to break down.
- Increase the blender speed to high and process for 45-60 seconds until completely smooth, scraping down the sides once with a rubber spatula.
- With the blender running on low speed, slowly drizzle in the extra virgin olive oil through the feed opening.
- Continue blending for another 15 seconds until the oil is fully emulsified and the dip reaches a uniform, creamy consistency.
- Transfer the dip to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld.
Let this dip chill thoroughly—the resting time really lets the herbal notes shine through. The texture becomes luxuriously creamy while maintaining a bright, fresh flavor profile that pairs beautifully with crisp vegetables or as a spread for grilled chicken sandwiches.
Spinach and Smoked Gouda Dip with Cracked Pepper
Fancy a dip that’ll steal the show at your next gathering? You’re in luck. This spinach and smoked gouda dip with cracked pepper is creamy, smoky, and packed with flavor—perfect for dipping, spreading, or just eating by the spoonful.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 10 ounces frozen chopped spinach, thawed and thoroughly squeezed dry
- 8 ounces cream cheese, softened to room temperature
- 1 cup full-fat sour cream
- 1 ½ cups smoked gouda cheese, freshly grated
- ½ cup grated parmesan cheese
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly grated nutmeg
- Kosher salt, to taste
Instructions
- Preheat your oven to 375°F.
- Heat 1 tablespoon of extra-virgin olive oil in a skillet over medium heat.
- Sauté 1 finely diced medium yellow onion until translucent, about 5–7 minutes.
- Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Stir in 10 ounces of thawed, squeezed-dry chopped spinach and cook for 2 minutes to warm through.
- Transfer the spinach mixture to a mixing bowl.
- Add 8 ounces of softened cream cheese and 1 cup of full-fat sour cream to the bowl.
- Mix until fully combined and smooth.
- Fold in 1 ½ cups of freshly grated smoked gouda, ½ cup of grated parmesan, 1 teaspoon of freshly cracked black pepper, ½ teaspoon of smoked paprika, and ¼ teaspoon of freshly grated nutmeg.
- Season with kosher salt to taste, mixing thoroughly.
- Transfer the mixture to an oven-safe baking dish.
- Bake at 375°F for 20–25 minutes, until bubbly and lightly golden on top.
- Let the dip rest for 5 minutes before serving.
Perfectly creamy with a subtle smokiness from the gouda, this dip has a rich texture that clings beautifully to crackers or veggie sticks. The cracked pepper adds a gentle heat that balances the richness, making it irresistible. Try serving it warm with crusty bread or as a luxurious topping for baked potatoes.
Summary
You’ve now discovered 20 irresistible creamy spinach dip recipes perfect for any gathering! From classic favorites to creative twists, there’s something here for every taste. We’d love to hear which recipes become your go-to favorites—please leave a comment sharing your experiences and don’t forget to pin this article on Pinterest to save these delicious ideas for later!
