Parmesan Crusted Spinach Dip

This Parmesan Crusted Spinach Dip upgrades classic spinach dip with a golden, crispy Parmesan topping that contrasts beautifully with the creamy, savory interior. It’s ideal for gatherings, game days, or holiday appetizer spreads—rich, structured, and scoopable without being runny.

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Overview

Format: Baked hot dip
Texture: Creamy base + crispy Parmesan crust
Time: ~35 minutes
Serves: 6–8

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Ingredients

For the Spinach Dip Base

• 1 tbsp olive oil or butter
• 2 cloves garlic, minced
• 1 (10 oz) package frozen chopped spinach, thawed and well-drained
• 8 oz cream cheese, softened
• ½ cup sour cream
• ½ cup mayonnaise
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• ½ tsp salt
• ¼ tsp black pepper
• Optional: pinch red pepper flakes

For the Parmesan Crust

• ½ cup freshly grated Parmesan
• ¼ cup panko breadcrumbs
• 1 tbsp melted butter

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Preparation Steps

1. Preheat

Preheat oven to 375°F (190°C).
Lightly grease a small baking dish (8×8 or similar).

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2. Prepare the Spinach

After thawing spinach, squeeze out as much moisture as possible using a clean towel or paper towels.

Excess water will thin the dip.

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3. Build the Base

In a skillet over medium heat:

• Warm olive oil or butter.
• Sauté garlic for 30 seconds (do not brown).
• Stir in drained spinach and cook 1–2 minutes to remove remaining moisture.

Remove from heat.

In a mixing bowl, combine:

• Cream cheese
• Sour cream
• Mayonnaise
• Mozzarella
• Parmesan
• Salt & pepper

Fold in spinach mixture until evenly incorporated.

Transfer to prepared baking dish and smooth the top.

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4. Make the Parmesan Crust

In a small bowl, combine:

• Parmesan
• Panko
• Melted butter

Sprinkle evenly over the dip.

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5. Bake

Bake uncovered for 20–25 minutes, until:

• Dip is hot and bubbling
• Topping is golden brown

If needed, broil 1–2 minutes for extra crispness (watch closely).

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Texture & Flavor Profile

• Creamy, rich interior
• Savory garlic and cheese depth
• Slight tang from sour cream
• Crunchy, salty Parmesan crust
• Balanced and not watery

The panko-Parmesan topping adds structural contrast missing in standard spinach dips.

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Why This Recipe Works

• Moisture-controlled spinach prevents dilution
• Cream cheese provides stability
• Mozzarella creates melt/stretch
• Parmesan crust introduces Maillard browning for complexity

It’s a technically sound layered approach to a classic dip.

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Serving Suggestions

Serve hot with:

• Toasted baguette slices
• Crackers
• Tortilla chips
• Pretzel bites
• Fresh vegetables (carrots, celery, bell peppers)

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Variations

Add Artichokes

Stir in ½ cup chopped artichoke hearts.

Bacon Upgrade

Fold in ¼ cup cooked, crumbled bacon.

Spicy Version

Add diced jalapeños or extra red pepper flakes.

Extra Cheesy

Top with additional shredded mozzarella before baking.

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Make Ahead

Prepare dip (without crust) up to 24 hours ahead.
Refrigerate, then add topping and bake before serving.

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Storage

Refrigerate up to 3–4 days in airtight container.
Reheat at 350°F until warmed through.

Freezing not recommended (texture separation).

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Estimated Nutrition (Per Serving)

• Calories: 250–300
• Fat: 22g
• Carbohydrates: 6–8g
• Protein: 8–10g

Varies by portion and cheese brand.

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Common Mistakes to Avoid

• Not draining spinach thoroughly
• Overbaking (can cause oil separation)
• Using pre-shredded Parmesan for topping (less crisp)
• Skipping the crust step

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Final Notes

Parmesan Crusted Spinach Dip offers the richness of classic spinach dip with a textural upgrade that makes it feel more intentional and elevated. The crisp topping transforms it from ordinary party dip to standout appetizer.

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