Creamy • Savory • Crowd-Pleasing
This is the ultimate spinach dip — rich, creamy, perfectly seasoned, and absolutely irresistible. It’s the kind of dip that disappears within minutes at parties, holidays, and game nights. Serve it warm or cold with chips, bread, or veggies!
🧀 Ingredients
For the Dip
- 1 (10 oz) package frozen chopped spinach, thawed & well drained
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded mozzarella (or Monterey Jack)
- ½ cup grated Parmesan cheese
- 1 (8 oz) can water chestnuts, drained & finely chopped (optional but adds crunch)
- 3 green onions, thinly sliced
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- ½ teaspoon onion powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
👩🍳 Instructions
1. Prepare the Spinach
Drain the spinach very well — squeeze out as much moisture as possible using a clean towel or paper towels.
2. Mix the Dip
In a medium bowl, combine:
- Sour cream
- Mayonnaise
- Mozzarella
- Parmesan
- Spinach
- Green onions
- Garlic
- Water chestnuts (if using)
- Seasonings
Stir until everything is evenly mixed.
3. Chill (Important!)
Cover and refrigerate for 1–2 hours.
This lets the flavors blend and improves the texture.
4. Serve
Enjoy with:
- Tortilla chips
- Sliced baguette
- Crackers
- Carrot or celery sticks
- Bell pepper strips
- Pretzels
Optional: Serve Warm
Bake at 350°F (175°C) for 20 minutes until hot and bubbly.
Warm spinach dip = extra creamy and amazing.
✨ Tips & Variations
🌿 Greek twist: Add crumbled feta and chopped kalamata olives.
🧄 Extra savory: Stir in a packet of ranch seasoning instead of spices.
🧀 Cheesy version: Add extra mozzarella or cream cheese.
🌶️ Spicy kick: Add diced jalapeños or crushed red pepper flakes.
🫛 Healthier option: Swap mayonnaise with Greek yogurt.
🥬 Best Spinach Dip Ever
Ingredients
• 1 package (10 oz) frozen chopped spinach, thawed and well-drained
• 16 oz (2 containers) sour cream (or Greek yogurt for a lighter version)
• 1 cup mayonnaise (or vegan mayo)
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella or Monterey Jack cheese
• 1 packet ranch seasoning (or homemade: 1 tsp each dried dill, garlic powder, onion powder, parsley; ½ tsp salt)
• 1 clove garlic, minced (optional, for extra zing)
• Salt & black pepper to taste
• Optional: ¼ tsp red pepper flakes (for heat)
Instructions
- Squeeze ALL excess water from the thawed spinach using a clean kitchen towel or paper towels—it’s key to avoid a watery dip!
- In a large bowl, combine sour cream, mayonnaise, Parmesan, mozzarella, ranch seasoning, garlic (if using), salt, pepper, and red pepper flakes.
- Fold in the dry spinach until fully mixed.
- Cover and refrigerate at least 2 hours (or overnight) to let flavors meld.
- Serve cold with:
• Tortilla chips
• Pita bread or crackers
• Veggie sticks (carrots, celery, bell peppers)
✨ Baked option: Transfer to an oven-safe dish, top with extra cheese, and bake at 375°F (190°C) for 20–25 minutes until bubbly and golden!
💡 Make ahead: This dip tastes even better the next day—store covered in the fridge up to 5 days.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 0 mins , Total Time : 2 hrs 15 mins (includes chilling) , Servings : 12 (¼-cup servings) , Calories : 180 per serving , Net Carbs: 3g , Fats: 16g , Protein: 6g