Hot Spinach Dip

Prep Time:
30 mins
Total Time:
1 hrs
3 cups

This rich, creamy dish makes the perfect party dip. Otherwise, you might devour it all yourself.


  • 2 teaspoons olive oil, plus more for baking dish

  • 1 medium onion, diced

  • 2 garlic cloves, minced

  • 2 pounds spinach, cleaned, trimmed, and coarsely chopped

  • ½ cup milk

  • 6 ounces reduced-fat bar cream cheese

  • 3 dashes Worcestershire sauce

  • 3 dashes hot sauce, such as Tabasco

  • ¾ cup shredded mozzarella

  • Coarse salt and ground pepper

  • Baguette slices, breadsticks, or crackers, for serving


  1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

  2. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

  3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

  4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

    hot spinach dip
    Minh + Wass

Cook's Notes

The recipe can be assembled through step two up to three days ahead, then covered and refrigerated; it can also be served as a side dish. Two 10-ounce packages of frozen spinach can be substituted for the fresh. Thaw according to box instructions, drain well, and chop.

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