Easy Four Cheese Spinach Dip
Extra cheesy spinach dip with four cheeses is the indulgent, absolutely delicious appetizer recipe of your dreams served with baguette.
Ingredients
- Spinach. I used frozen spinach but you can use fresh spinach too. Wilt the spinach in a large pan then squeeze out any excess moisture.
- Cream cheese. I used Philadelphia cream cheese.
- Feta cheese. If you can find feta cheese in brine, I would suggest using that as it is far superior in flavor and texture.
- Parmesan cheese. Use a vegetarian alternative, if needed.
- Mozzarella cheese. Low-moisture mozzarella is best here. Fresh mozzarella would add too much liquid to the dip.
- Garlic powder.
- Chilli flakes.
- Oregano.
- Nutmeg.
- Salt and pepper.
Recipe note: I know most spinach dip recipes include mayonnaise and sour cream but I have tested this recipe with and without them and I think they’re an unnecessary addition. I also find the dip is more likely to split when they’re added and that the oil often cooks out of the mayonnaise.
How to make spinach dip
- Prepare the spinach: It is very important to squeeze out as much moisture as possible from the spinach. If using frozen spinach, thaw it completely then squeeze out any excess moisture. If using fresh, wilt the spinach in a large pan then allow to cool completely before squeezing out any excess moisture.
- Make the dip: Stir the spinach with the room temperature cream cheese, crumbled feta cheese and grated Parmesan and mozzarella. Add all the seasonings then mix well.
- Bake: Transfer the mixture to an oven-proof pan, skillet or baking dish and top with more grated Parmesan. Place in a hot oven and bake for 10-12 minutes until golden and bubbling. Remove from the oven and allow to cool for 5 minutes then serve with baguette toasts.
What to serve with spinach dip
- Baguette toasts.
- Tortilla chips.
- Crackers.
- Crudite.
- Pita bread.
Can I make this ahead?
The dip can be prepped then covered and kept in the refrigerator for up to 2 days. Baked spinach dip leftovers can be kept in the fridge for up to 2 days and reheated in a warm oven.
FAQ
Any sturdy chip works well with spinach dip. Pita chips, tortilla chips or thicker cut potato chips will all work.
Because spinach is generally a little bland, it’s a great vehicle for flavor. Cheese, garlic, herbs like dill, oregano and chives are all delicious with spinach.
By using enough cooked spinach and cream cheese, your spinach dip should be thick enough to easily scoop with a chip. Make sure to squeeze out as much moisture from the spinach as you can to prevent a soggy dip.
Easy dip recipes
Easy four cheese spinach dip
Ingredients
- 700 g (approximately 1½lbs) frozen spinach You need 2-3 cups spinach once moisture has been squeezed out)
- 250 g (½lb) cream cheese
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
- 1 cup crumbled feta cheese
- ½ cup Parmesan cheese (+ 2 tbsp for topping)
- 1 tsp garlic powder
- ½ tsp chilli flakes
- pinch of ground nutmeg
- 1 tsp oregano
- ½ tsp pepper
- salt to taste
Instructions
- If using frozen spinach, thaw it completely then squeeze out any excess moisture. If using fresh, wilt the spinach in a large pan then allow to cool completely before squeezing out any excess moisture.
- Combine the spinach with room temperature cream cheese, crumbled feta cheese and grated Parmesan and mozzarella.
- Add all the seasonings then mix well.
- Transfer the mixture to an oven-proof pan, skillet or pie dish and top with more grated Parmesan.
- Place in a hot oven and bake for 10-12 minutes until golden and bubbling.
- Remove from the oven and allow to cool for 5 minutes then serve with baguette toasts.