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’s in creamy spinach dip?

To make your own batch of this popular spinach dip, you’ll need the following ingredients:

  • Sour cream and cream cheese – For creating the ultra-creamy base of the dip.
  • Frozen spinach – The star of the show! Adds a delicate vegetable flavor and soft texture.
  • Monterrey jack cheese and Parmesan cheese – Because every tasty dip needs some cheesy goodness. Also adds to the creaminess of this hot dip.
  • Dried minced onion, garlic, salt, black pepper, and red pepper flakes – Simple seasonings to add delicious flavor.

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 about 30 minutes, then follow the baking instructions as normal.

Dipping French bread into baked spinach dip.

How long is spinach dip good for?

Once prepared, spinach dip can be stored in a sealed container in the refrigerator for up to four days.

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

Can you freeze spinach dip?

Yes, you totally can! And better yet, you can freeze this dip both before or after cooking, making it perfect for meal prepping or saving tasty leftovers.

This spinach dip can be stored in a sealable container or freezer bag for up to one to three months.

When ready to eat, allow dip to thaw in the refrigerator overnight, then let it come to room temperature on the counter for 30 minutes. From there, just 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.
4.60 from 149 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.



  • 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.
    1/2 cup sour cream, 8 ounces cream cheese
  • 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.
    10 ounces frozen spinach, 1 cup shredded Monterrey jack cheese, 1 cup shredded Parmesan cheese, 1 tablespoon dried minced onion, 1 tablespoon fresh minced garlic, 1 pinch salt, 1 pinch black pepper, 1 pinch red pepper flakes
  • 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.
    french bread


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


    • Samantha Smith

    can you freeze or store in the fridge a few days before baking?

      • Kristine Hitt

      I’d like to know too.

    • Leslie
    • 5 stars

    I tried this dip and loved it now everyone wants it all the time!!!

    • Amanda

    Think itd be good with artichoke heartd added also?

    • Zina

    I made this dip for my nephew’s graduation party. Everyone loved it, the whole pan was gone. Also I made it for my mother in law and she said it is amazing. Thank you for the recipe!

    • Stacy
    • 5 stars

    Took this dip to a party and it was a hit! Served it with French bread and tortilla chips. I also sprinkled cheese on top and ended up needing a little more than 10 minutes in the oven to have the cheese brown and bubbly! This will be my go to app!

    • 5 stars

    I first made this June 21st 2019 for my mom’s wedding. Here we are not even halfway through July and I’ve made it three more times. The 2cd time only thing I added was about 1/3 cup more sour cream. Last night I made it again the same way but I replaced sour cream with light sour cream and cream cheese with 1/3 fat cream cheese still just as delicious. what I really love is I can make it & put it in the fridge for up to five days and bake it when I want it!

      • Jessica

      If you’d like to lighten it up calorie-wise and add a bit of tang, you can use yogurt instead of sour cream, it’s great and no one will know, except you! And I finely chop a jalapeno and add that.
      Everytime our family has a function, that’s what is requested for me to bring!

    • Linda Watson

    Just got the recipe. I haven’t tried it yet. Just bought everything I need to make it. I normally go to Apple B’s and spend 20$ and it’s worth it

    • Shannon

    Can I use fresh spinach instead of frozen spinach?

      • Eileen Milkus
      • 4 stars


    • Dee

    Addictive! And I don’t need a party to fix it! lol

    • sumera

    I did not try the recipe but i’ll try this looks amazing.

    • Alexis

    This was so absurdly good that I’m making it again for a work party (but not without saving at least a third of it to eat at home). When my roommate and I made it, we forgot to buy dried minced onion, and I definitely didn’t drain the spinach enough, so we minced 1/4 of a fresh onion and baked the dip for like 20 minutes instead of 10 and it came out amazing.

    • Michele
    • 5 stars

    This is a keeper! I made this serval times and am always asked for the recipe. I had fresh spinach in the fridge so I sautéed in a bit of olive oil and threw in the garlic. WOW it was delicious! Thank you for the awesome recipe.

      • Krisa Padgett
      • 5 stars

      Best dip I have ever made my husband is pleased and he is picky

    • Victoria Antuna
    • 5 stars

    Super Great dip!!!!! Added extra Monterrey Jack on top and after it was ready I left it in the oven even after I turned it off and it made it super nice and fluffy

    • Laurie
    • 5 stars

    Thank you! We’re trying it for Christmas day!

    • Elwood

    Your extremely verbose, not to mention pandering.

      • Tamra Fletcher

      When one does not like the fare at one diner, the glory of it all is there is another and another, more to your liking.

      • KkaY

      You’re an ass, don’t be mean!

      • Gram Police


    • Teyha Hudson
    • 5 stars

    Best dip I ever had and made

    • Amanda

    Is this recipe also good cold, after its been melted together and refrigerated?

      • Ashleigh

      I think it would be after its baked and refrigerated

    • Hailey
    • 5 stars

    It came out great. I used fage greek yogurt instead of sour cream and it tastes amazing. Also, I sauteed the garlic in some butter and olive oil on an iron skillet and took the rest of the mix and combined it in the pan and then cooked it. Would recommend!

    • Kimberly Smith
    • 5 stars

    Trying this dip for the big game

    • Marie
    • 5 stars

    I love a great dip recipe. This looks so perfect for nibbles for guests before the party gets started 🙂