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Hot Spinach Dip

Published: in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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Hot Spinach Dip Recipe Hot Spinach Dip Recipe

Everyone wants to be the owner of the empty dish at the potluck — it means your offering was silently voted best in show. Hot spinach dip, along with its cousin artichoke dip, are both gold medal winners.

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At a glance

Prep
Bake
Total
Yield
1 1/2 cups

Ingredients

Choose your measure:

  • one package (10 ounces) frozen chopped spinach, thawed and drained or 10-12 cups fresh spinach, cooked and drained
  • 1 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup sour cream
  • 1/4 teaspoon (heaping) seasoned salt (or garlic salt)
  • 1/4 teaspoon (heaping) ground black pepper
  • dash of hot sauce (or pinch of cayenne pepper)
  • panko or bread crumbs, for topping

Instructions

  1. Preheat the oven to 350°F.
  2. Combine all of the ingredients in a medium sized bowl.
  3. Place the dip in a lightly greased small (1 1/2-cup) ovenproof dish.
  4. Sprinkle with panko or bread crumbs, and bake in a preheated 350°F oven for 30 minutes, until bubbly.
  5. Serve the dip warm with pita wedges, tortilla chips, or as a spread for sliced French bread.
  6. Store the leftover dip, covered, in the fridge for up to 5 days.