Spinach Dip - Immaculate Bites

Get ready to enhance your charcuterie board or appetizer platter with this fast and easy spinach dip. Creamy, addictive, and perfect for crackers, bruschetta, and vegetable sticks. Add a little kick of spice in every bite, and enjoy it on any party menu or just movie night at home!

 

Whether it’s Christmas Eve, New Year’s Eve, or Game Day, appetizers are a must. And my spinach dip has always been the star of the show, and is the first thing to disappear off the table. Plus, my gluten-free friends are especially thrilled to enjoy it with bell pepper scoops, celery sticks, and tortilla chips.

What Makes Spinach Popular in Dips

First, spinach has been a superfood for forever. And Popeye made it fun for kids in 1929. But how do you really get people to eat more spinach? You drown it in other good stuff, like cheese and mayo. The flavor pairing is truly addictive.

Now there are a lot of easy packaged recipes with preservatives and gluten. However, making it at home is almost as fast, and a whole lot healthier. A dash of Creole seasoning also enhances flavor and delivers a delightful zing.

How to Make Spinach Dip

1. Slice the top portion of the bread rolls, remove the insides, and set aside. Save the insides for another recipe. You could also do this in a large boule for a one-and-done. (Photos 1-2)

1. Sauté the onions and garlic over medium-high heat until soft, 2-3 minutes. Set aside. (Photo 3)
2. Mix the cream cheese, sour cream, and mayonnaise in a large bowl until smooth.
3. Squeeze the excess moisture from the spinach, then stir it into the cream cheese mixture. Add the onion mixture, mozzarella, and Parmesan cheese, and mix well. (Photos 4-5)
4. Season with Worcestershire sauce, Creole seasoning, red pepper flakes, salt, and pepper. Continue mixing until well combined. (Photos 6)

1. Fill the rolls with spinach dip, and top with the remaining mozzarella cheese. (Or bake the dip in a casserole dish topped with cheese until bubbly and lightly golden. Then serve it with crackers, veggies, or chips.) (Photo 7)
2. Bake at 350℉ (180℃) for 12-15 minutes or until cheese melts and bread is heated through. (Photo 8)

Tips and Notes

• Store leftover dip in an airtight container in the fridge for up to three days.
• Enjoy serving it with veggies like carrots, cucumbers, radishes, broccoli, cauliflower, celery, and bell peppers.
• Replacing the sour cream with Greek yogurt instead gives you a lower-calorie dip.
• If making this for someone who avoids gluten, use gluten-free bread or bake it as is. Please make sure your Worcestershire sauce is also gluten-free. I usually use Lea & Perrins, but check the label to make sure.

Can I Make it Ahead?

Since it’s easier to prepare party treats the night before, I’m happy to say that you can totally make this ahead.

Assemble the dip, prepare the bread rolls, and fill them with the dip the next day, then bake.

I don’t recommend freezing it because the dairy and mayo could separate. Though giving it a good stir and baking it again might help. The dip should stay fresh for 3-4 days in the fridge.

Fabulous Ways to Enjoy Dips

This dip recipe is a must-have for my charcuterie boards (easy appetizer trays). You could also make bruschetta on steroids by slathering garlic bread slices with the dip, then topping them with roasted tomatoes.

More Appetizing Dip Recipes to Enjoy

This blog post was originally published in December 2018 and has been updated with additional tips and gorgeous photos.