Description
This creamy and cheesy baked spinach dip is a perfect appetizer for any gathering. Made with a blend of cream cheese, mayonnaise, garlic, parmesan, asiago, and mozzarella cheeses combined with well-drained spinach, it bakes until golden and bubbly. It’s easy to prepare, can be customized with additions like artichoke hearts or bacon, and can be made ahead for convenience.
Ingredients
Scale
Main Ingredients
- 1 (10 oz.) package frozen spinach, thawed, drained and chopped (or 16 oz. fresh spinach)
- 1 (8 oz.) package cream cheese, softened
- ½ cup mayonnaise
- 2 cloves garlic, minced
- ½ cup parmesan cheese, grated
- ½ cup asiago cheese, shredded
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Topping
- ½ cup mozzarella cheese, shredded (optional for topping)
Instructions
- Preheat oven: Set your oven to 350 degrees Fahrenheit to prepare for baking.
- Prepare spinach: If using frozen spinach, thaw it completely, drain well, and wring out all excess water. Coarsely chop the spinach after draining. If using fresh spinach, steam or boil until wilted, cool for about 5 minutes until manageable by hand, then squeeze out all moisture thoroughly before chopping.
- Mix ingredients: In a medium bowl, combine the softened cream cheese, mayonnaise, minced garlic, parmesan cheese, asiago cheese, onion powder, salt, and black pepper. Stir until well blended. Add chopped spinach and mix thoroughly until fully incorporated.
- Transfer to baking dish: Spoon the mixture into a small baking dish approximately 5×5 inches. Sprinkle shredded mozzarella cheese evenly on top if using.
- Bake: Bake in the preheated oven for 30 minutes until the cheese is melted, golden, and bubbly. For a more browned top, switch on the broiler for 1 to 2 minutes while watching carefully to avoid burning.
Notes
- Ensure all water is squeezed from the spinach to avoid a watery dip; squeezing multiple small batches yields the best texture.
- Customize by adding ½ cup artichoke hearts, cooked bacon, or both for variation.
- Make ahead by assembling the dip a day prior, covering it tightly, and refrigerating. Before baking, let it come to room temperature for 30 minutes and add 5-10 minutes extra to baking time if baking straight from the fridge.
- Store leftovers in an airtight container or cover the baking dish tightly; refrigerate for up to 4 days.
Nutrition
- Serving Size: 1/10 recipe
- Calories: 190 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg
