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Hot Spinach Dip

I have to say one of the most useful things I learned during my college years was how to make a very good spinach dip, which is actually an under-rated and valuable life skill perfect for potlucks and hosting parties. Definitely more useful than calculus. I've adapted the cold mayo-filled pub version for a more elevated hot cream cheese one. I served this warm dip with super delicious crunchy bagel chips from Glutino. I hope you enjoy this over the holidays with your friends and loved ones.
Course: Appetizer, Snack
Diet: Gluten Free, Vegetarian
Keyword: cheese, corn-free, gluten-free, kid-friendly, nut-free, vegetables
Servings: 6
Author: ness


  • 8 ounces light cream cheese at room temperature
  • 3 tablespoons light sour cream
  • 1/4 cup grated mozzarella or Drunken Goat Cheese
  • 1/4 cup grated medium cheddar (divided in half)
  • 1/2 clove finely minced garlic
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 cup chopped green onion
  • 1 cup packed chopped frozen spinach (thawed and drained of excess liquid)
  • Gluten-free crackers to serve


  • Preheat oven to 350.
  • In a mixing bowl, combine all ingredients except for half the cheddar cheese and stir to combine. Place in a small ovenproof dish and sprinkle remaining cheddar cheese on top. Bake for 20 to 25 minutes or until cheese is melted and bubbling. Serve immediately with gluten-free crackers.
Recipe adapted from Allrecipes.