Spinach Cheese Dip
This post may contain affiliate links. Read our disclosure policy.
If you’re looking for a super simple and tasty appetizer, this spinach cheese dip is definitely one to keep on hand! It only takes four ingredients—plus your favorite chips for scooping—and comes together in minutes. I came across it in a recent issue of Simple and Delicious, and couldn’t wait to give it a try.
Tortilla chips are the classic choice for scooping up this creamy spinach cheese dip, but they’re far from the only option! If you’re looking to mix things up or elevate your appetizer spread, toasted baguette slices offer a rustic crunch that’s perfect for soaking up all that melty goodness. Pita chips are another great pick—they’re sturdy, flavorful, and especially tasty if you use a garlic or sea salt variety. You could even offer a trio of dippers so guests can choose their favorite pairing.
I will say, the only hiccup I ran into was the spinach. The recipe called for a 10-oz package of frozen spinach, and I had a 12-oz one, so I used the entire package. It made the dip just a bit too spinach-heavy for my taste, so next time, I’ll eyeball it and add just enough to balance the flavors and texture. It’s definitely a keeper—creamy, cheesy, and perfect for parties or cozy nights in—but don’t be afraid to adjust the spinach to suit your crew’s preferences!
Ingredients for Spinach Cheese Dip
- CREAM CHEESE (I USED REDUCED FAT)
- SALSA
- FROZEN CHOPPED SPINACH
- SHREDDED MEXICAN CHEESE BLEND
- TORTILLA CHIPS
Ingredients for Spinach Dip Recipe
Start by grabbing a large mixing bowl. Add the softened cream cheese, your favorite salsa, thawed and well-drained spinach, and 1 cup of shredded cheese blend. Stir everything together until it’s fully combined—don’t be afraid to use a little elbow grease to get it nice and smooth!
Next, spread the mixture evenly into an ungreased 9-inch pie plate. Sprinkle the remaining shredded cheese over the top for that irresistible golden layer once baked.
Pop it into the oven, uncovered, and bake at 350°F for 20–25 minutes, or until the dip is bubbling and warmed through.
Serve warm with plenty of tortilla chips—and watch it disappear! This recipe makes about 16 quarter-cup servings, making it great for gatherings or game day spreads.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes! Just sauté about 10–12 oz of fresh spinach until wilted, then drain thoroughly and chop. Fresh spinach gives a brighter flavor but can be a bit more work.
What kind of salsa works best?
You can use mild, medium, or spicy salsa depending on your preference. Chunky salsa adds texture, while smooth salsa blends more seamlessly into the dip.
Can I make this ahead of time?
Absolutely. Mix everything and store it covered in the fridge for up to 24 hours before baking. Add the final cheese topping right before popping it in the oven.
What cheese blend should I use?
A Mexican cheese blend is ideal, but feel free to mix in cheddar, Monterey Jack, or pepper jack for extra flavor.
How do I keep the dip warm for a party?
Transfer it to a small slow cooker on the “warm” setting. Stir occasionally to keep it smooth.
Can I double the recipe for a larger crowd?
You sure can! Use a larger baking dish and add a few extra minutes to the baking time. Watch for bubbling edges and a golden top.
How long does leftover dip keep?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven until hot.
Can I add protein to make it heartier?
Sure! Stir in cooked crumbled bacon, shredded chicken, or browned sausage before baking for a meaty twist.
For more recipes like this, try:
- Tomato Spinach Ravioli
- Hot Spinach and Sun-Dried Tomato Dip
- Amazing Spinach Dip
- Slow Cooker Spinach Artichoke Dip
Spinach Cheese Dip
Real Mom Kitchen
Ingredients
- 8 oz pkg cream cheese , softened(I used reduced fat)
- 16 oz salsa
- 10 oz pkg frozen chopped spinach , thawed and squeezed dry
- 2 cups Mexican cheese blend, shredded and divided (8 oz)
- Tortilla chips
Instructions
- In a large bowl, combine the cream cheese, salsa, spinach and 1 cup cheese blend. Spread into an ungreased 9-in. pie plate. Sprinkle with remaining cheese.
- Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with tortilla chips. Yield: 16 servings (1/4 cup each).
