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 is spinach dip?

This simple and flavorful dip is a classic party appetizer that combines spinach, cream cheese, sour cream, and various cheeses and seasonings to create a smooth and flavorful dip. It is a popular choice for entertaining guests or as a tasty snack.

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.
  • Monterey Jack cheese and Parmesan cheese – Because every tasty dip needs some cheesy goodness. Also adds to the creaminess of this warm dip.
  • Dried minced onion, garlic, salt, black pepper, and red pepper flakes – Simple seasonings to add delicious flavor.

Can you use fresh spinach instead?

Certainly! While I personally prefer the convenience of frozen spinach, fresh spinach or fresh baby spinach will work just as well.

To prepare fresh spinach for this dip:

  • Rinse the spinach several times and thoroughly pat dry.
  • If using adult spinach, cut off any of the hard stems to ensure the consistency of the dip is soft.
  • Chop or tear the spinach into small pieces, then measure out an equal portion to be used in this recipe.

What kind of bread is good with spinach dip?

I personally like to use sliced French bread (both fresh or toasted) but other popular types are crostini, pita bread, naan, sourdough, or even Hawaiian (for a sweet and savory mix).

What else can you serve for dipping?

Pretty much any salty or crunchy snack would go great with this dip, such as:

Is this easy to make?

I’ve seen some recipes for spinach dip that require a lot of active time, with elaborate ingredients, overcomplicated instructions, and even 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.

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’re near 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.

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 and follow your favorite reheating method.

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 your favorite reheating method.

How to reheat a party dip

If you’ve stored your spinach dip and need to zap some life back into it for another round of serving, you can use any of the following methods:

In the microwave:

  1. Transfer the desired amount of spinach dip to a microwave-safe bowl.
  2. Microwave the dip on high for 30-second intervals, stirring after each interval until it is heated through.

In the oven:

  1. Preheat your oven to 350 degrees F.
  2. Transfer the desired amount of spinach dip to an oven-safe dish. Cover the dish with foil to prevent the dip from drying out.
  3. Bake the dip for 20-25 minutes or until it is heated through and bubbly.
  4. To ensure the dip is warm enough, check the temperature with a food thermometer. It should be at least 165 degrees F.

For best results, only heat the dip as much as you need to – so aim for pleasantly hot, not scalding – as overheating can negatively impact the taste and consistency of the dip.

What else can you add to spinach dip?

If you’d like to experiment with more flavors, consider trying some of the following:

  • A tablespoon or two of Worcestershire sauce or hot sauce.
  • Up to half a cup of chopped bacon.
  • Up to a cup of diced tomatoes.
  • A half a cup of feta cheese. Would work great as a garnish, too!
  • Chopped artichoke hearts, up to an equal portion of the spinach.

Notes & tips for this spinach dip

  • When preparing the spinach, be sure to drain it well. Too much excess liquid in the spinach will make the dip watery and less flavorful.
  • For a lighter or more tangy flavor, substitute the sour cream for Greek yogurt.
  • While not necessary, you can also use a food processor to blend the ingredients for an ultra-creamy dip.
  • For a pretty presentation, feel free to top the dip with chopped mild herbs like parsley or chives. You can even sprinkle some paprika on top for a dash of color.
  • Like the baking dish used in the photo? I got it at IKEA!

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, Monterey 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.
4.59 from 151 votes

Creamy Spinach Dip

20 minutes prep + 10 minutes 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 minced onion, garlic, salt, black pepper, and red pepper flakes to bowl, then stir until thoroughly combined.
    10 ounces frozen spinach, 1 cup shredded Monterey 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 prepared 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


    • Shannon

    Can I just use parmasan cheese that I would sprinkle from a jar on pasta or does it have to be shredded fresh cheese ?

    • Jackie

    Can I bake this in a bread boule?

    • Desiree

    Can you freeze the dip and if so, do you freeze it before or after you bake it?

    • Kelsey
    • 5 stars

    Made this dip today; we had fresh spinach, not frozen, so I minced it and steamed it for 10 minutes until wilted and vivid green, and used swiss, garlic paste and onion powder. I added a little extra salt, but I have to say this is the best spinach dip I’ve ever tasted: I usually say I hate spinach dips, but I take that back now: I’m saving this recipe to make at home.

    • Richie

    I found this to be bland. I will switch to stronger cheeses next time.

    • Tammy

    Did you toast your French bread

    • Max Zelin

    Why is rinsing the frozen spinach necessary? Just curious.

    • I’ve always rinsed and drained frozen spinach with warm water to ensure all the ice has melted. I suppose it can be an optional step so long as you can ensure the spinach doesn’t have excess moisture, as that will make this dip’s consistency more watery than creamy.

        • Max Zelin

        I just saw this, sorry! Thank you for your explanation!

    • Lorena
    • 5 stars

    Made the dip today, came out awesome. Thanks for the receipe. Wish I could upload the end result here.

    • Jose

    Can you fridge the spinach dip and for how long

    • 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.