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–+ servings
A cast-iron skillet filled with creamy hot spinach dip, with sour cream and jalapeños on top.
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5 from 1 vote

Creamy Hot Spinach Dip

My favorite dip of all the dips - this Creamy Hot Spinach Dip has the perfect amount of spice, lots of cheese, and enough spinach to make sure you get your veggies in! Serve with tortilla chips, crispy bread, or veggie sticks.
Prep Time10 minutes
Cook Time30 minutes
Course: Appetizers
Cuisine: American
Servings: 8 servings
Calories: 324kcal
Author: Shani W.

Equipment

  • Mixing Bowl
  • 8x8 Casserole Dish or skillet, etc.

Ingredients
  

  • 16 ounces frozen chopped spinach thawed and drained
  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • ½ cup heavy cream
  • 1 tablespoon pickled jalapeños finely chopped
  • 2 teaspoons dijon mustard
  • 1 cup shredded mozzarella cheese reserve half for topping
  • 1 cup shredded Monterey Jack cheese reserve half for topping

Seasonings

  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt to taste

Instructions

  • Preheat oven to 350°F.
  • In a large bowl, combine all of the ingredients besides the seasonings (remember - reserve half of the cheeses).
    Stir well until completely combined and the mixture has a smooth consistency.
  • Mix in the seasonings to your dip. Taste, and adjust any extra seasonings to your preference.
  • Place the spinach dip in an 8x8 baking dish or cast-iron skillet. Top with the remainder of the shredded cheeses.
  • Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil, and broil uncovered for another 3-5 minutes until the topping is golden brown and bubbly.
  • Serve hot with tortilla chips or crispy bread. Enjoy!

Notes

Make Ahead Instructions:
This recipe for spinach dip is a great meal to make up to 2 days ahead! Add the unbaked dip to an aluminum pan or casserole dish, then cover tightly with foil.
Store in the refrigerator for up to two days. When you're ready to bake, simply place the wrapped pan in the oven and bake according to the recipe instructions. 
 
I do not recommend freezing, due to the cream cheese and sour cream in the dish. The texture will change after being frozen!

Nutrition

Calories: 324kcal | Carbohydrates: 7g | Protein: 12g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 86mg | Sodium: 933mg | Potassium: 333mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7777IU | Vitamin C: 4mg | Calcium: 321mg | Iron: 1mg