Hot spinach dip is a crowd-pleasing appetizer. This creamy, flavorful dip combines roasted garlic, smoked paprika, and a blend of cheeses. Serve it hot with bread, tortilla chips, or crackers for a delicious snack.
Try my creamy white bean dip and green pea hummus. Serve with my homemade tortilla chips and these flatbread crackers.
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⭐️ Why this recipe works
- Balanced Flavor Profile: Combining roasted garlic, smoked paprika, and fresh lemon creates a perfect balance of savory, smoky, and bright flavors.
- Creamy Texture: Using a mix of cream cheese and sour cream ensures a luxuriously smooth and creamy dip that melts in your mouth.
- Cheese Variety: The blend of mozzarella, gouda, and parmesan provides different layers of cheese flavor, from gooey to nutty to sharp.
- Versatile Serving: This dip pairs well with various dippers, from bread to crackers to vegetable sticks, making it a versatile appetizer for any occasion.
🧾 Ingredient notes
- Roasted Garlic: Provides a deep, savory flavor.
- Frozen Spinach: Adds texture and nutrition and balances the richness.
- Sour Cream: Adds tanginess and creaminess.
- Cream Cheese: Creates a rich and creamy base.
- Parmesan: Provides a salty, umami punch.
- Smoked Paprika: Adds a subtle smoky flavor.
- Lemon: Adds brightness and acidity.
- Mozzarella: Melts beautifully, creating a gooey texture.
- Gouda: Adds a slightly sweet and nutty flavor.
- Lemon Slices and Fresh Thyme (Topping): Enhance the flavor and presentation.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Lemon & Roasted Garlic Hot Spinach Dip recipe step-by-step
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Spinach: Squeeze out all the excess moisture from the thawed spinach and set aside.
- Warm Garlic and Lemon: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the roasted garlic and lemon wedges. Cook gently until the garlic is soft and the lemon is breaking down into very soft pieces, about 8 minutes.
- Mix Cheeses and Ingredients: Combine the sour cream and cream cheese in a medium bowl. Mix until smooth. Add the smoked paprika, spinach, mozzarella, and gouda. Stir well to ensure the paprika is fully incorporated. Fold in the roasted garlic and softened lemon pieces.
- Assemble the Dip: Transfer the mixture to an ovenproof dish. Top with the remaining mozzarella, gouda, lemon slices, and fresh thyme sprigs.
- Bake: Bake in the preheated oven until the cheese topping is golden and the dip is hot and bubbly, about 20 minutes.
- Serve: Serve hot with bread, tortilla chips, or crackers.
📖 Substitutions and variations
- Cheese Substitutions: Use feta or goat cheese for a tangier flavor.
- Add-Ins: Include artichoke hearts, jalapeños, or sun-dried tomatoes for extra flavor.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Avoiding Watery Dip: Ensure all moisture is thoroughly squeezed out of the spinach to prevent the dip from becoming watery.
- Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño for a bit of heat if you prefer a spicier dip.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled dip in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, place the dip in an oven-safe dish and warm in a 350°F (175°C) oven for 15-20 minutes, or until hot and bubbly.
❓Recipe FAQ's
Serve it with a variety of dippers such as toasted bread, crackers, tortilla chips, or vegetable sticks.
Yes, you can prepare the dip in a slow cooker. Combine all ingredients in the slow cooker, cover, and cook on low for 2 hours or until hot and bubbly. Stir occasionally.
If your dip turns out too thick, you can thin it out by stirring in a little milk or cream until it reaches your desired consistency.
For a protein boost, add cooked, crumbled bacon, or diced cooked chicken to the dip.
More amazing and easy appetizer recipes:
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Lemon And Roasted Garlic Spinach Dip
Ingredients
- 1 head of roasted garlic, about 8 cloves
- 13 oz 365 g frozen spinach, thawed and excess water squeezed out
- ½ cup 115 g sour cream
- 12 oz package of cream cheese
- ⅓ cup 35 g grated parmesan
- 1 teaspoon smoked paprika
- 1 lemon, halved (½ in thin wedges, ½ sliced for the topping)
- ½ cup 55 g mozzarella, shredded
- ½ cup 100 g gouda, shredded
For the topping
- 3 lemon slices, thinly sliced
- ½ cup 56 g mozzarella, shredded
- ½ cup 99 g gouda, shredded
- 3 sprigs fresh thyme
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Spinach: Squeeze out all the excess moisture from the thawed spinach and set aside.
- Warm Garlic and Lemon: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the roasted garlic and lemon wedges. Cook gently until the garlic is soft and the lemon is breaking down into very soft pieces, about 8 minutes.
- Mix Cheeses and Ingredients: Combine the sour cream and cream cheese in a medium bowl. Mix until smooth. Add the smoked paprika, spinach, mozzarella, and gouda. Stir well to ensure the paprika is fully incorporated. Fold in the roasted garlic and softened lemon pieces.
- Assemble the Dip: Transfer the mixture to an ovenproof dish. Top with the remaining mozzarella, gouda, lemon slices, and fresh thyme sprigs.
- Bake: Bake in the preheated oven until the cheese topping is golden and the dip is hot and bubbly, about 20 minutes.
- Serve: Serve hot with bread, tortilla chips, or crackers.
Notes
- Roasting Garlic: To roast garlic, cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 30-35 minutes until the cloves are soft.
- Cheese Variations: Feel free to experiment with different types of cheese. Sharp cheddar or fontina can be excellent substitutes.
- Fresh Spinach Option: You can use fresh spinach instead of frozen. Sauté it until wilted, then squeeze out the excess moisture.
- Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until hot and bubbly.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
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