Bubbling hot spinach dip – rich, creamy, and packed with flavor – is always a hit. With layers of melted cheese, savory caramelized onions, and just the right amount of spice. This will be your new favorite party appetizer!Â
I strongly believe everyone needs a go-to party recipe. This is mine.
By definition, this hot spinach dip is a true crowd pleaser. The ingredients are easy to come by, and the recipe whips together in minutes.Â
You’ll need access to an oven, but I’ve even cooked this in a (large) countertop toaster oven.Â
Not all spinach dips are created equal, and this one stands out because of the caramelized onions and the blend of seasoning. The final product is a bold, irresistible dip that can be scooped up with crispy chips, warm bread, or fresh veggies.Â
Whether you’re feeding a crowd or treating yourself to a cozy night in, this is the only spinach dip recipe you’ll ever need.
Table of Contents
Ingredients for Hot Spinach Dip
- Caramelized Onions: You’ll need half of a medium Vidalia onion (this adds natural swetness and depth of flavor), plenty of olive oil, kosher salt, and garlic.Â
- Cream cheese – Creates a rich, creamy base
- Frozen spinach – Adds freshness and texture. Fresh works just as fine, but I like the simplicity of the frozen!
- Sour cream – Adds tangy creaminess.Â
- Mayonnaise – Enhances the smooth, creamy texture – don’t leave it out!Â
- Liquid smoke (optional) – Adds a subtle smoky depth. This is a fun ingredient to have on hand, but don’t worry about going out and buying it if you don’t; have it.Â
- Parmesan cheese – Adds salty, nutty richness. Use the real stuff, not the sprinkle cheese in a plastic jar.Â
- Monterey Jack cheese – Melts beautifully for a gooey texture (substitute mozzarella or cheddar if preferred)
- Sugar – Balances flavors and enhances creaminess. You can swap honey or maple syrup.Â
- Spices & Herbs: Dried parsley, garlic powder, dried dill, dried chives, smoked paprika, cayenne pepper, black pepper, Diamond crystal kosher salt.Â
How to Make Hot Spinach Dip
Caramelize the Onion: Slowly cook chopped sweet onion in olive oil until golden brown and rich in flavor. This adds depth and a subtle sweetness to the dip. See the recipe card below for details on caremlizing onioins. Or, you can check out this article.Â
Prepare the Spinach:Â Thaw the frozen spinach and squeeze out as much moisture as possible.Â
Mix Everything Together: In a large bowl, combine the caramelized onion, spinach, cream cheese, sour cream, mayonnaise, shredded cheeses, and seasonings. Stir until everything is fully incorporated.
Bake Until Bubbly:Â Spread the mixture into a greased baking dish, top with extra cheese, and bake until hot and melty. For a golden, slightly crispy top, broil for the last few minutes.
Serve and Enjoy: Sprinkle with a little smoked paprika for color, garnish with fresh herbs, and serve warm with chips, toasted bread, or veggies. It’s always a crowd favorite!
Â
FAQ’s and SwapsÂ
Can I use fresh spinach instead of frozen?
Yes! Simply chop about 4-5 cups of fresh spinach and sauté it in a bit of olive oil until wilted. Let it cool, then squeeze out excess moisture before mixing it into the dip.
Can I make this dip ahead of time?
Absolutely! You can assemble the dip up to a day in advance, store it covered in the fridge, and bake it when ready. Just add a few extra minutes to the baking time if it’s cold from the fridge.
Can I make this dip in a slow cooker?
Yes! Mix everything together and cook on low for about 2 hours, stirring occasionally, until hot and bubbly.
No Monterey Jack cheese? Swap for mozzarella for a mild, melty texture or cheddar for a sharper flavor.
Want a healthier version? Use Greek yogurt instead of sour cream and light mayonnaise instead of regular.
Storing & Reheating Instructions
If you have any leftover dip (which is rare because it’s so good!), here’s how to store it properly:
- Refrigerator: Store the dip in an airtight container for up to 3 days. Let it cool completely before transferring it to the fridge. For the best texture, reheat in a 350°F oven for 10-15 minutes until warm and bubbly. Cover with foil if needed to prevent drying out.
- Freezer: Due to the dairy content, freezing may alter the texture, making it grainy or watery when reheated. However, I’ve frozen leftovers before – and while not ideal – it tastes just as good!!
- Slow Cooker: If reheating for a party, place the dip in a slow cooker on low and stir occasionally until heated through.
Related Recipe
Whole Roasted Garlic – Add THIS delicious roasted garlic to the recipe and you’ll be blown away!
  If you loved this hot spinach dip recipe, don’t forget to leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below! We’d love to hear from you—leave a comment to let us know how you enjoyed it!
The BEST Hot Spinach Dip Recipe
Equipment
- 8 x 8-inch glass baking dish (or similar size baking dish. If you opt for a larger or smaller baking dish, you'll get a thinner or thicker dip).
Ingredients
Caramelized Onion (for dip)
- 1 cup finely chopped Vidalia (sweet) onion, about 1/2 a medium onion
- 2 tablespoons olive oil, for sautéing the onion
- pinch of Diamond Crystal Kosher Salt
- 2 teaspoons finely chopped garlic clove, about 2 garlic cloves
Spinach Dip
- 1 cup (8 ounces - 1 block) cream cheese, soft at room temperature
- 10 ounces frozen spinach
- 1 cup (8 ounces) sour cream, at room temperature
- 1/2 cup (120 g) mayonnaise, regular or light
- 1 teaspoon liquid smoke, optional
- 1/2 cup (50 g) parmesan cheese, shredded
- 1 ½ cups (150 g) Monterey jack cheese, substitute mozzarella cheese or cheddar cheese
- 1 teaspoon Diamond Crystal kosher salt, use half the amount if using Morton's
- 1/2 teaspoon ground black pepper
- 1 teaspoon sugar
- 1 teaspoon dried parsley, substitute 1 Tablespoon fresh chopped parsley
- 1/2 Tablespoon garlic powder
- 1 ½ teaspoons dried dill
- 1 teaspoon dried chives
- 1/2 teaspoon smoked paprika, plus more for garnish/decoration
- 1/4 teaspoon cayenne pepper, omit or reduce if you're not a fan of spice
Instructions
Make the Caramelized Onion
- To make the caramelized onions for your spinach dip, start by finely chopping the onion. Heat 1.5 tablespoons of olive oil in a skillet over medium heat. Once the oil is shimmering, add the chopped onions and stir to coat them evenly. Reduce the heat to medium-low, allowing the onions to cook slowly, stirring occasionally. Be patient — this process will take about 20-25 minutes, as the onions need time to break down and caramelize without burning. If the onions begin to brown too quickly, lower the heat. Stir frequently to ensure even cooking and aim for a deep golden-brown color and a sweet, tender texture. This will bring a rich, savory flavor to your spinach dip.Once cooked, set aside and allow to cool.
Make the Spinach Dip
- Defrost and Drain the Spinach: Allow the spinach to defrost in the refrigerator overnight. To drain the previously frozen spinach, place it in a fine-mesh strainer or colander. Press down with a spoon or your hands to squeeze out as much excess water as possible. You want the spinach to be as dry as possible to avoid making your dip too watery. For an even better result, you can wrap the spinach in a clean kitchen towel and twist it to wring out the remaining moisture. This ensures a thick, flavorful dip without excess liquid.
- Preheat the Oven & Prep Your Dish: Preheat the oven to 375 degrees F. Coat the small baking dish or skillet with cooking spray or olive oil.
- Mix all Ingredients: In a medium bowl, mix the cooled caramelized onions, parmesan cheese, 3/4 cup of the Monterey jack cheese, and all remaining ingredients. Make sure to reserve about 3/4 cup of the Monterey jack cheese for the topping. Stir well until fully combined.
- Spread into Dish & Bake: Spread the mixture into your prepared baking dish. Top with the remaining cheese.Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for 2-3 more minutes or until cheese starts to brown. Remove from the oven.Dust the top of the dip with smoked paprika. Garnish with more parsley. Serve hot with pita or tortilla chips.
Notes
- This recipe works well in an 8x8-inch baking dish, but you can use any similar-sized baking dish. Larger dishes will result in a thinner dip, while smaller ones will make the dip thicker.
- Monterey Jack is recommended for its excellent melting qualities, but mozzarella or cheddar will also work well if you prefer.
