Spinach Dip

Spinach dip shows up warm and inviting, then somehow vanishes before the main course. It has that easy, shareable charm that makes everyone want a spoonful.

The center is silky and scoopable, with bronzed edges and flecks of green—comforting, simple, and always a hit. It’s made to be passed around and enjoyed between bites.

Simple to pull together and easy to tweak, it pairs perfectly with crusty bread or crisp vegetables. The recipe ahead walks through the quick steps and a few small tricks for getting that golden top every time.

Ingredients

This warm, cheesy spinach dip leans on creamy ricotta, gooey melted cheese, and fresh basil—just right for scooping up with toasted baguette slices. Here’s the full list of ingredients to make that bubbling, golden-topped dish.

• 10 oz frozen chopped spinach, thawed and squeezed
• 1 cup whole-milk ricotta
• 4 oz cream cheese, softened
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 6 fresh basil leaves, thinly sliced into ribbons
• 6 slices baguette, toasted

Instructions

This easy, cheesy bake is perfect when you want something cozy to share. Follow these steps and your kitchen will fill with the kind of smell that feels like Sunday at Nonna’s:

1. Preheat the oven: Preheat the oven to 375°F (190°C) and set a rack in the upper-middle so the top browns nicely.
2. Thaw and squeeze the spinach: Make sure the 10 oz frozen chopped spinach is fully thawed and press it firmly in a clean towel or between paper towels until most of the liquid is gone so the dip stays creamy, not watery.
3. Sauté the garlic and warm the spinach: Heat 1 tablespoon of the extra-virgin olive oil in a skillet over medium heat, add the 2 minced garlic cloves and cook until fragrant about 30 seconds, then add the squeezed spinach and cook, stirring, until any remaining moisture evaporates and the flavors meld, about 2–3 minutes.
4. Mix the cheeses and season: In a bowl combine 1 cup whole-milk ricotta, 4 oz softened cream cheese, half of the 1 cup shredded mozzarella, half of the 1/2 cup grated Parmesan, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper and stir until smooth and creamy.
5. Fold in spinach and basil: Add the warmed spinach and four of the thinly sliced basil leaves to the cheese mixture and fold gently until evenly distributed, reserving the remaining two basil leaves for garnish.
6. Assemble and top: Spoon the mixture into a baking dish, smooth the top, sprinkle the remaining mozzarella and remaining Parmesan evenly over the surface and drizzle the remaining 1 tablespoon extra-virgin olive oil over the cheese for a glossy finish.
7. Bake until bubbly: Bake in the preheated oven until the center is bubbling and the top is golden, about 18–22 minutes, then if you want a deeper brown place it briefly under the broiler for 1–2 minutes while watching closely.
8. Rest, garnish and serve: Let the dip rest a few minutes after baking, scatter the two reserved basil ribbons across the top and serve warm with the 6 toasted baguette slices for scooping.

Tweaks and Additions

A few small touches will make this bake even more cozy and delicious—nothing fussy, just simple swaps and additions you can do while the oven warms. Try any of these eight ideas to lift the flavors and textures without changing the friendly, shareable feel of the dish.

• Use fresh baby spinach instead of frozen: Sauté about 10–14 oz fresh baby spinach until just wilted, squeeze out any excess moisture and proceed—fresh spinach gives a brighter, less watery bite than frozen.
• Add grated lemon zest and a squeeze of lemon: Stir in the zest of one lemon and a teaspoon of juice when you fold the spinach into the cheeses to brighten the whole dish and cut the richness.
• Swap half the cream cheese for mascarpone: Replace half of the cream cheese with mascarpone for a silkier, slightly tangy creaminess that keeps the dip luxurious but still light on the palate.
• Stir in a pinch of freshly grated nutmeg: Add 1/8–1/4 teaspoon nutmeg to the cheese mix—this subtle warmth pairs beautifully with spinach and ricotta without tasting spiced.
• Add a little heat with Calabrian chili or red pepper flakes: When softening the garlic, add 1 teaspoon Calabrian chili paste or 1/4–1/2 teaspoon red pepper flakes for a gentle, lingering warmth that wakes up the flavors.
• Fold in toasted pine nuts or chopped walnuts: Stir in 1/3 cup toasted pine nuts or walnuts just before baking for a pleasant crunch and nutty note that contrasts the creamy cheese.
• Mix grated Pecorino Romano into the cheese blend: Swap half the Parmesan for Pecorino (or add 2 tablespoons) for a tangier, saltier edge that deepens the savory profile.
• Top with garlicky breadcrumb crumbs before baking: Toss 1/2 cup panko with 1 tablespoon olive oil, 1 minced garlic clove and a pinch of salt, sprinkle over the cheese and bake for a golden, crunchy topping.