This crowd-pleasing party dip is a creamy blend of sour cream, cream cheese, spinach, and various cheeses and served with bread for dipping.

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Easy hot, creamy spinach dip served with french bread.

About Creamy Spinach Dip

As much as I love coming up with new and creative appetizers, there’s no denying that classic recipes are classics for a reason. They’re the type of dishes that have weathered generations of picky eaters and are still made at next year’s Christmas party.

And one of my absolute favorite classic recipes?

Creamy spinach dip.

You can’t get much more classically crowd-pleasing than that.

What kind of bread is good with spinach dip?

I personally like to use sliced french bread, but other popular types are Hawaiian (for a sweet and savory mix) and sourdough. You can also use all sorts of crackers or pretzels for this dip.

Is spinach dip hard to make?

I’ve seen some recipes for spinach dip that require a lot of active time, with elaborate ingredients, overcomplicated instructions, and cooking on the stovetop. And while none of that is a “bad” thing, I personally like to take a more hands-off approach when I want to serve a hot dip.

For this recipe, you only need to do two things: thoroughly mix all ingredients together and bake them in a dish. Really, that’s it! It will probably take you longer to cut the french bread than it will to get the dip ready for serving.

Plus, this method is ideal for a party, because if the dip ever gets too cold you can pop it back in the oven for 5 minutes to bring it back to melted cheesy goodness.

Can you make spinach dip in advance?

Yes, you totally can!

Just prepare the dip per recipe instructions, stopping just before baking. Cover the dish with a lid, aluminum foil, or plastic wrap, then store in the refrigerator for up to three days.

When ready to eat, allow the dip to come to room temperature on the counter for a about 30 minutes, then follow the baking instructions as normal.

Dipping French bread into baked spinach dip.

Can you freeze spinach dip?

One of the most common questions I get about party dips is whether or not you can make them in advance. Since it’s easier to prepare treats for a party the night before than scrambling to get everything done the day of the event, I can totally understand why someone would want to do this.

The good news is that the answer to this question is almost always yes, and that is the case for this dip.

In fact, you can store this dip either before or after it’s been baked, making it easy to ensure none of it ever goes to waste.

To refrigerate this dip: Add dip to a bowl with a sealable lid. Secure lid and store in the refrigerator for up to four days. When ready to serve, follow the regular recipe instructions for baking the dip.

To freeze this dip: Add dip to a bowl with a sealable lid. Secure lid and store in the freezer for one to three months. Before baking, let dip thaw in the refrigerator overnight. When ready to serve, follow the regular recipe instructions for baking the dip.

How long can you leave out a party dip?

Whenever you serve a “help yourself” dish like a party dip, you should always keep track of how long it sits at room temperature.

For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature.

Since this dip will be served warm, that should give you another 30-60 minutes before needing to keep track of the dip. So, in total, this dip can be left out for an absolute maximum of three hours, depending on the temperature of the room. However, be sure to still check the dip every now and then and make your best judgment.

Once you pass the recommended time, you can heat it up in the oven again.

For best results, I’d recommend using a warming tray so that the creamy spinach dip stays warm and above the “danger zone” temperature.

Notes & tips for this spinach dip

Other tasty savory dips

How do you make hot spinach dip?

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a large bowl, add sour cream and cream cheese, then mix until smooth and creamy.

Step 2 – Add spinach, Monterrey Jack cheese, Parmesan cheese, dried minced onion, garlic, salt, pepper, and red pepper flakes, then use a spatula to fold and mix everything together.

Step 3 – Transfer the dip to a wide, shallow baking dish, smoothing out the top so that it’s an even layer.

Step 4 – Bake!

Step 5 – Serve dip with toasted bread for dipping.

Step 6 – Enjoy!

Recipe Details

Easy hot, creamy spinach dip served with french bread.
4.29 from 165 votes

Creamy Spinach Dip

20 mins prep + 10 mins cook
321 kcal
Yields: 6 servings
This crowd-pleasing party dip is a creamy blend of sour cream, cream cheese, spinach, and various cheeses and served with bread for dipping.


  • 1/2 cup sour cream
  • 8 ounce cream cheese, softened
  • 10 ounce frozen spinach, thawed, rinsed, and drained
  • 1 cup shredded Monterrey jack cheese
  • 1 cup shredded Parmesan cheese
  • 1 tablespoon dried minced onion
  • 1 tablespoon fresh garlic, minced
  • 1 pinch salt, to taste
  • 1 pinch black pepper, to taste
  • 1 pinch red pepper flakes, to taste
  • french bread, for dipping


  • Preheat oven to 350 degrees F. Spray an 8×8 baking dish (or similar size) with cooking spray, then set aside.
  • In a large bowl, blend together sour cream and cream cheese until thick and smooth.
  • Add spinach, Monterey jack cheese, Parmesan cheese, dried chopped onion, garlic, salt, black pepper, and red pepper flakes to bowl, then stir until thoroughly combined.
  • Transfer spinach dip to parepared baking dish and smooth it out to an even layer.
  • Bake spinach dip for 10 minutes or until hot and cheese is melted.
  • Serve spinach dip immediately with sliced french bread for dipping.


Serving: 1serving | Calories: 321kcal | Carbohydrates: 6g | Protein: 15g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 547mg | Potassium: 293mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6448IU | Vitamin C: 4mg | Calcium: 462mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Kabe
    • 5 stars

    This is the absolute best spinach dip I’ve ever tasted. And I’m pretty much a dip connoisseur. If you follow the instructions correctly, the measurements are perfect. I’ve received a ton of rave reviews whenever I bring it to parties. It’s fantastic!

    • Melanie

    Making for girls getaway to the cottage to be on a charcuterie board. Within minutes of mixing, flavours melded. Very fresh and tasty 😋

    • Merrigrace
    • 5 stars

    This recipe is AMAZING!! I ended up adding alittle extra Parmesan and mozzarella cheese on the top, and sprinkled with salt and pepper. So good!!! Will definitely be making this again.

    • Julie Crayton

    does it have to be baked or can it be served cold?

    • Hey Julie! I personally have never served this cold, but in theory it should work – nothing about the ingredients *need* baking. However, there are some ingredients that work best for easy dipping when they’re warm, melted, and soft, like the spinach and cheese. If you served this cold, be sure to serve it with “firm” things to dip with (like veggies, toasted french bread or cut up bagel, etc).

    • Jewelwhite

    I think this is it will let u know how it taste thanks very much

    • Kristen Courtney
    • 5 stars

    Literally best spinach dip recipe.

    • Norma Lamberson

    Can I put this in a crockpot?

    • Essess
    • 4 stars

    The cooking time on this was way off. I put it in a wide pie plate and baked it for 15 minutes and it was still fairly cold in the middle. I had to bake it for almost 25 minutes for it to be hot.

      • Sarah
      • 5 stars

      I did it following the recipe exactly and it turned out amazing. The baking time was just right. It will be made so many more times!!

    • Sherise pitman

    What is the serving size per calorie?

    • Sara

    What if you wanted to use fresh spinach instead of frozen?


      • Laura
      • 5 stars

      You can totally use fresh! I used 10 oz. of fresh and sautéed it! Worked perfect!

    • Stephanie Shoemake
    • 5 stars

    It was delicious. Everyone loved it. Thanks.

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