Hot Spinach Dip
The most incredible hot cheesy spinach dip you'll ever make!
Servings: 6 people
Ingredients
For the Spinach Dip
- 2 teaspoons olive oil
- 1 large yellow onion diced
- 4 garlic cloves minced
- 2 pounds spinach and coarsely chopped
- ⅓ cup milk
- 6 ounces cream cheese
- 1 teaspoon Worcestershire sauce
- ½ teaspoon red pepper flakes
- ¾ cup shredded mozzarella
- Coarse salt and ground pepper
- Freshly made tortilla chips recipe below
For the Tortilla Chips
- 5 small corn tortillas
- ½ cup vegetable oil
- Kosher salt
Instructions
To Make the Chips
- Cut the tortillas into 6 triangles each. Add the oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp. Remove from the oil and transfer to a paper towel. Sprinkle with sea salt.
To make the Spinach Dip
- Head a large pan over medium heat and add the oil. Add onion and garlic and cook until translucent, about 6 to 8 minutes.
- Add spinach and cook until completely wilted, 5 to 8 minutes. Transfer to a colander and drain, pressing the spinach down with the back of a wooden spoon to release all excess liquid.
- In the same pot, warm the milk over high heat. Whisk in cream cheese until smooth and melted, about 3 minutes. Add spinach, Worcestershire sauce, red pepper flakes, and mozzarella and stir to combine. Season with salt and pepper. Simmer over medium low heat until ready to serve. Transfer to serving dish and serve with chips.
Notes
Finish with something fresh. A sprinkle of chopped herbs, cracked pepper, or extra cheese on top makes it feel intentional and party-ready.
Drain the spinach REALLY well. This is the most important step. Squeeze out as much liquid as possible so your dip stays thick and creamy, not watery.
Use room-temperature dairy. Cream cheese, sour cream, and mayo mix together way more smoothly when they’re not cold. No lumps, just dreamy texture.
Season in layers. Spinach is mild, so don’t be shy with salt, pepper, garlic, or onion flavor. Taste as you go so the dip actually pops.
Chop the spinach finely. Big leafy pieces can overpower each bite. Smaller bits distribute evenly and make the dip easier to scoop.
Let it chill before serving. Spinach dip gets better after a little fridge time. The flavors meld and the texture firms up into that classic, irresistible dip consistency.
Warm it gently if serving hot. If you’re baking or warming it, don’t crank the heat. Low and slow keeps it creamy instead of greasy or separated.
Add a little acid. A squeeze of lemon or splash of vinegar brightens everything and keeps the dip from tasting heavy.
Serve it with sturdy dippers. Think bread cubes, crackers, pita chips, or thick tortilla chips. This dip is rich and deserves a scoopable partner.
Make it ahead-friendly. Spinach dip is perfect for prepping a day in advance. Just give it a good stir before serving and you’re good to go.
Nutrition
Calories: 415kcal | Carbohydrates: 20g | Protein: 11g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 328mg | Potassium: 998mg | Fiber: 5g | Sugar: 4g | Vitamin A: 14726IU | Vitamin C: 45mg | Calcium: 292mg | Iron: 5mg