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Hot Spinach Dip

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


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 served with pita chips is a gold medal-winning combo!

At a glance

1 1/2 cups


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


  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.