Creamy Cheesy Spinach Dip with Toasted Baguette Slices

Quick Recipe Version (TL;DR)

• Yield: 6 to 8 appetizer servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 10 oz (285 g) frozen chopped spinach, thawed and squeezed dry
• 8 oz (225 g) cream cheese, softened
• 1 cup (240 g) sour cream
• 1/4 cup (60 g) mayonnaise
• 1 cup (115 g) shredded mozzarella cheese
• 1/2 cup (50 g) finely grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional, for mild heat)
• 1/4 tsp ground nutmeg (optional, for warmth)
• 3/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 French baguette, sliced 1/2-inch thick
• 3 tbsp extra-virgin olive oil
• 1/2 tsp garlic powder
• 2 tbsp chopped fresh parsley or chives (optional, for garnish)

Do This

• 1. Preheat oven to 375°F (190°C). Lightly grease a small baking dish (about 1 quart) or an 8-inch cast iron skillet.
• 2. Squeeze thawed spinach very dry in a clean towel until almost no liquid drips out.
• 3. In a bowl, mix cream cheese, sour cream, and mayonnaise until smooth. Stir in garlic, salt, pepper, red pepper flakes, and nutmeg.
• 4. Fold in spinach, mozzarella, and Parmesan until evenly combined. Spread into prepared baking dish.
• 5. Arrange baguette slices on a baking sheet, brush with olive oil, and sprinkle lightly with salt and garlic powder.
• 6. Bake dip for 18–20 minutes until bubbly, adding the baguette to the oven for the last 8–10 minutes, until golden and crisp. Garnish dip and serve warm with toasted baguette slices.

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Why You’ll Love This Recipe

• Ultra-creamy, extra-cheesy spinach dip that bakes up golden and bubbly on top.
• Toasted baguette slices add the perfect crunchy contrast to the warm, melty dip.
• Great make-ahead option for parties, game day, or cozy nights in.
• Simple ingredients and easy steps, but tastes like a restaurant appetizer.

Grocery List

• Produce: Frozen chopped spinach, garlic, fresh parsley or chives (optional)
• Dairy: Cream cheese, sour cream, shredded mozzarella, grated Parmesan
• Pantry: Mayonnaise, French baguette, olive oil, salt, black pepper, red pepper flakes, ground nutmeg, garlic powder

Full Ingredients

For the Warm Cheesy Spinach Dip

• 10 oz (285 g) frozen chopped spinach, thawed and squeezed very dry
• 8 oz (225 g) cream cheese, softened to room temperature
• 1 cup (240 g) sour cream
• 1/4 cup (60 g) mayonnaise
• 1 cup (115 g) shredded mozzarella cheese
• 1/2 cup (50 g) finely grated Parmesan cheese
• 2 cloves garlic, minced (about 2 tsp)
• 1/4 tsp red pepper flakes (optional, for a gentle kick)
• 1/4 tsp ground nutmeg (optional, adds subtle warmth)
• 3/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley or chives, for garnish (optional)

For the Toasted Baguette Slices

• 1 French baguette (about 10–12 oz / 280–340 g), sliced into 1/2-inch (1.25 cm) thick rounds
• 3 tbsp extra-virgin olive oil
• 1/2 tsp garlic powder
• 1/4 tsp fine sea salt, or to taste

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Preheat your oven to 375°F (190°C) with a rack in the center. Lightly grease a 1-quart (about 1 liter) baking dish, an 8-inch (20 cm) cast iron skillet, or a similarly sized oven-safe dish. A slightly smaller dish will give you a deeper dip; a slightly larger one will create a thinner layer but more browned top.

Set the prepared dish aside while you make the dip mixture.

Step 2: Prep and dry the spinach

Make sure your frozen chopped spinach is fully thawed. If you forgot to thaw it ahead of time, you can microwave it in short bursts until no longer icy. Once thawed, place the spinach in a fine-mesh sieve or colander and press firmly with the back of a spoon to release excess liquid.

For best results, transfer the spinach to a clean kitchen towel or a few layers of paper towels. Gather it up and squeeze firmly over the sink until almost no liquid drips out. The drier the spinach, the thicker and creamier your dip will be (excess moisture can make it watery).

Step 3: Make the creamy cheese base

In a medium mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Using a sturdy spoon, spatula, or hand mixer, beat until the mixture is mostly smooth with no big lumps of cream cheese remaining.

Add the minced garlic, red pepper flakes (if using), ground nutmeg (if using), salt, and black pepper. Stir or beat again until the seasonings are evenly distributed. Taste a tiny bit and adjust seasoning, keeping in mind the cheese you add next will also be salty.

Step 4: Fold in the spinach and cheeses

Add the well-drained spinach to the bowl, breaking up any clumps with your fingers as you add it. Sprinkle in the shredded mozzarella and grated Parmesan.

Use a spatula or large spoon to fold everything together until the spinach and cheeses are evenly distributed and no streaks remain. The mixture will be quite thick; that is what you want for a rich, scoopable dip.

Step 5: Transfer and bake until bubbly

Scrape the spinach dip mixture into your prepared baking dish or skillet. Smooth the top into an even layer with your spatula. If you like a bit of extra browned cheesiness, you can sprinkle a tablespoon or two more mozzarella or Parmesan over the surface (optional).

Place the dish in the preheated oven and bake for 18–22 minutes, or until the dip is hot and bubbling around the edges and the top looks lightly golden. If you prefer a more deeply browned top, turn the oven to broil for the last 1–2 minutes, watching very closely so it does not burn.

Step 6: Toast the baguette slices

While the dip is baking, prepare your baguette dippers. Arrange the baguette slices in a single layer on a large baking sheet. Brush or drizzle the tops with the olive oil, then sprinkle evenly with the garlic powder and a light pinch of salt.

When the dip has about 8–10 minutes of baking time left, slide the baking sheet with the baguette slices into the oven (you can place it on a rack above or below the dip). Bake until the bread is crisp and lightly golden around the edges, about 8–10 minutes, flipping halfway if you want both sides to be toasty.

Step 7: Garnish and serve warm

Remove the spinach dip from the oven and let it sit for 5 minutes to settle and cool slightly; it will be extremely hot in the center right out of the oven. If desired, sprinkle the top with chopped fresh parsley or chives for color and freshness.

Transfer the warm baking dish or skillet to a trivet or wooden board and arrange the toasted baguette slices around it or in a basket on the side. Serve immediately, encouraging everyone to scoop generous, cheesy portions of dip onto their crisp baguette slices. Enjoy while piping hot and melty.

Pro Tips

• Squeeze the spinach extremely dry. This is the key to avoiding a watery dip. Keep squeezing until you are sure there is almost no liquid left.
• Use room temperature cream cheese. Cold cream cheese is hard to mix smoothly and can leave lumps. Leave it out for 30–45 minutes or soften in the microwave on low power.
• Do not overbake. Bake just until hot and bubbly. Overbaking can cause the fats in the cheese to separate and the dip to look greasy.
• Adjust heat level to your taste. Add more red pepper flakes or a pinch of cayenne if you like a spicier dip, or omit them entirely for a very mild version.
• Keep it warm for parties. After baking, you can transfer the dip to a small slow cooker on the “warm” setting to keep it melty for a few hours during gatherings.

Variations

• Spinach Artichoke Dip: Stir in 1 cup (about 150 g) well-drained, chopped marinated artichoke hearts along with the spinach. Reduce the salt slightly if the artichokes are very salty.
• Bacon Spinach Dip: Add 4–6 slices cooked, crumbled bacon to the mixture before baking. Sprinkle a little extra bacon on top after baking for a smoky crunch.
• Lighter Version: Use reduced-fat cream cheese and light sour cream, and swap half the mayonnaise for plain Greek yogurt. The dip will be a bit less rich but still creamy and satisfying.

Storage & Make-Ahead

To make ahead, assemble the dip mixture in the baking dish up to 1 day in advance, cover tightly, and refrigerate. When ready to serve, uncover and bake at 375°F (190°C) for 22–25 minutes (it will take a few extra minutes since the mixture starts cold) until hot and bubbly. Toast the baguette slices just before serving so they stay crisp.

Leftover baked dip can be cooled, covered, and refrigerated for up to 3–4 days. Reheat individual portions in the microwave in 20–30 second bursts, or warm the whole dish in a 325°F (165°C) oven for 10–15 minutes until heated through. Add a small splash of milk or cream and stir if it seems too thick after reheating.

Freezing is possible but not ideal, as the texture of the dairy can change slightly. If you do freeze it (up to 1 month), thaw overnight in the fridge and reheat gently, stirring well.

Nutrition (per serving)

Approximate values for 1 of 8 appetizer servings (including a generous portion of baguette slices): about 450 calories, 28 g fat, 17 g saturated fat, 35 g carbohydrates, 2 g fiber, 5 g sugar, 15 g protein, and approximately 680 mg sodium. These numbers are estimates and will vary based on the exact brands and quantities used and how much bread each person eats.