Description
This creamy and flavorful spinach dip is perfect for parties, gatherings, or as a comforting snack. Made with tender spinach, tangy sour cream, and cream cheese, it pairs wonderfully with bread, crackers, or fresh vegetables.
Ingredients
Units
Scale
Serves 8
- For the dip:
- 10 oz (280 g) frozen spinach, thawed and squeezed dry
- 1 cup (240 g) sour cream
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 g) mayonnaise
- 1/2 cup (50 g) grated Parmesan cheese
- 1 cup (100 g) shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 teaspoon ground nutmeg (optional)
- Salt and black pepper, to taste
- Optional toppings:
- 1/4 cup (25 g) shredded mozzarella or cheddar cheese
Instructions
- Preheat the oven (if baking):
- Preheat your oven to 375°F (190°C) if you prefer a warm, baked version of the dip.
- Prepare the dip mixture:
- In a large mixing bowl, combine the sour cream, cream cheese, and mayonnaise. Beat with an electric mixer or whisk until smooth.
- Stir in the Parmesan cheese, mozzarella cheese, garlic, and nutmeg (if using). Season with salt and black pepper to taste.
- Add the spinach:
- Fold the thawed and well-drained spinach into the creamy mixture until evenly distributed.
- Serve chilled or bake:
- For chilled spinach dip: Transfer the mixture to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld. Serve cold.
- For baked spinach dip: Spread the mixture into an oven-safe dish, top with additional shredded cheese, and bake for 20-25 minutes, or until golden and bubbly.
- Serve:
- Serve with sliced bread (like a sourdough bowl), crackers, tortilla chips, or fresh vegetable sticks like carrots, celery, and bell peppers.
Notes
- Add chopped artichoke hearts for a spinach-artichoke dip variation.
- Use fresh spinach (about 3-4 cups chopped) sautéed and drained instead of frozen spinach for a fresh twist.
- Make it ahead! Prepare the dip up to 24 hours in advance and refrigerate until ready to serve.