Spinach Dip: Which Cheeses Make The Cut?

Spinach dip is a classic appetizer and crowd-pleaser, and there are many ways to make it. The base is usually a blend of cooked spinach, cheese, and seasonings, baked together to create a delicious, creamy, and cheesy dip. The type of cheese used in spinach dip can vary according to personal preference, but popular options include cream cheese, mozzarella, parmesan, cheddar, and sour cream.

Mozzarella, Parmesan, and cream cheese

First, let's talk about mozzarella. This soft, stretchy cheese is a classic choice for dips because of its melting properties and mild flavour. When baked, it turns golden and crispy, adding a delicious textural contrast to the creamy spinach dip.

Now, Parmesan. Parmesan cheese, or Parmigiano Reggiano, is known for its nutty, savoury flavour and distinctive aroma. It adds depth and complexity to the dip, enhancing the other ingredients without overwhelming them.

Finally, cream cheese. This rich and creamy cheese forms the base of the dip, providing a smooth, indulgent texture. It melts beautifully, ensuring your dip is luxuriously gooey.

When combined, these three cheeses create a well-rounded flavour profile that complements the spinach perfectly. The mozzarella and cream cheese provide a creamy, mild base, while the Parmesan adds a savoury kick.

To make a delicious spinach dip with these cheeses, follow this simple recipe:

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 (10-ounce) packages frozen spinach, thawed, drained, and chopped
• 8 ounces (about 225 grams) cream cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 dashes Worcestershire sauce
• Salt and ground black pepper to taste

Instructions:

• Preheat your oven to 425°F (220°C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon of olive oil.
• Heat 2 teaspoons of olive oil in a large pot over medium heat. Add the onion and garlic, cooking until lightly browned, about 4 to 7 minutes.
• Add the spinach to the pot and simmer for about 5 minutes until heated through. Drain any excess liquid from the spinach mixture.
• In the same pot, add milk and cream cheese. Cook and stir over medium heat for about 3 minutes until the cream cheese has melted and combined with the milk.
• Return the spinach mixture to the pot, along with 1/2 cup of mozzarella cheese and the Parmesan cheese. Stir everything together and season with Worcestershire sauce, salt, and pepper.
• Transfer the mixture to your prepared baking dish and top with the remaining 1/2 cup of mozzarella cheese.
• Bake in the preheated oven for 20 to 25 minutes, until bubbly and golden brown on top.
• Serve warm with your favourite dippers, such as bread, crackers, or vegetables.

Feel free to customise this recipe by adding extra ingredients like artichoke hearts, sun-dried tomatoes, or even bacon! Just remember to adjust the quantities of the original ingredients to accommodate any new additions. Enjoy your cheesy, spinach creation!

Cheddar, Parmesan, and cream cheese

Cream Cheese

Cream cheese is a popular choice for spinach dip, providing a rich and creamy base. It melts beautifully, adding a smooth and thick texture to the dip. It is an excellent choice for a warm stovetop dip or a baked dip. Cream cheese blends well with other cheeses, such as Parmesan, and can be seasoned with garlic, salt, and pepper to enhance the flavour.

Parmesan

Parmesan cheese adds a nutty and savoury flavour to spinach dip. It pairs well with other cheeses, such as cream cheese, and can be used to top the dip before baking for a crispy and browned finish. Parmesan contributes to the dip's rich and creamy texture while enhancing its flavour.

Cheddar

Cheddar cheese is a versatile option that can be used in shredded or grated form. It adds colour and a stronger flavour to the dip. When paired with Parmesan and cream cheese, it creates a well-rounded and flavourful combination. Cheddar can also be used as a topping for the dip, creating a bubbly and golden finish when baked.

Recipe Ideas

Baked Spinach Dip:

• Ingredients: Sharp white cheddar cheese, Parmesan cheese, cream cheese, sour cream, Worcestershire sauce, lemon juice, milk, spinach, garlic, butter, and seasonings.
• Method: Sauté garlic and shallots in butter, add spinach and cook until wilted. In a separate bowl, mix cheddar, Parmesan, cream cheese, sour cream, Worcestershire sauce, lemon juice, and seasonings. Add milk to adjust consistency. Combine the spinach and cheese mixtures, transfer to an oven-safe dish, top with additional cheddar and Parmesan, and bake until bubbly and golden.

Creamy Cheesy Spinach Dip:

• Ingredients: Olive oil, onion, garlic, frozen spinach, cream cheese, mozzarella cheese, Cheddar cheese, Worcestershire sauce, salt, and pepper.
• Method: Sauté onion and garlic in olive oil. Add spinach and simmer. In a separate pan, melt cream cheese into milk. Combine the spinach mixture with cream cheese, mozzarella, and Cheddar. Add Worcestershire sauce, salt, and pepper. Transfer to a baking dish, top with more mozzarella, and bake until bubbly and golden.

Spinach Artichoke Dip:

• Ingredients: Cream cheese, Parmesan cheese, artichoke hearts, spinach, garlic, basil, mozzarella cheese, salt, and pepper.
• Method: Beat cream cheese, Parmesan, garlic, and basil until well combined. Add artichoke hearts and spinach, then season with salt and pepper. Transfer to a baking dish, top with mozzarella, and bake until bubbly and golden. For an extra crispy topping, broil for a few minutes.

Spinach dip with artichokes

Ingredients

• 1 x 8-ounce package of cream cheese, softened
• 1/4 cup of grated Parmesan cheese
• 1/4 cup of grated Romano cheese
• 1 clove of garlic, peeled and minced
• 1/2 teaspoon of dried basil
• 1/4 teaspoon of garlic salt
• 1 x 14-ounce can of artichoke hearts, drained and chopped
• 1/2 cup of frozen chopped spinach, thawed and drained
• 1/4 cup of shredded mozzarella cheese
• Salt and pepper to taste

Method

Preheat your oven to 350°F (175°C). Lightly grease a small baking dish.

In a medium-sized bowl, mix the cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper together.

Gently stir in the artichoke hearts and spinach.

Transfer the mixture to the prepared baking dish and top with the mozzarella cheese.

Bake in the preheated oven for about 25 minutes, or until bubbly and lightly browned.

Tips

• It's important that your cream cheese is softened before you start mixing the ingredients. Otherwise, it won't incorporate well.
• Mix everything together before you add the spinach and artichokes. You'll want to get the cream cheese mixture well-blended first so the veggies stay intact.
• Squeeze out as much moisture as you can before you add the spinach so the dip doesn't become runny.
• If you want to make this dip in advance, mix all the ingredients together but don't bake it. Store it in the fridge for a day or two, then bake it right before serving.

Serving Suggestions

Serve this spinach artichoke dip hot with tortilla chips, crackers, pita bread, or vegetables. If you want to go the extra mile, try making homemade bagel chips or homemade crostini.

Spinach dip with bacon

Ingredients

• Bacon
• Cream cheese
• Sour cream
• Shredded cheese (cheddar, Gruyère, Parmesan, mozzarella, or a mix of Asiago, Provolone, Parmesan, and Fontina)
• Frozen chopped spinach
• Chives
• Garlic
• Salt and pepper
• Crackers, sliced baguette, or vegetables, for serving

Method

• Cook the bacon in a skillet over medium heat until crispy and golden-brown. Remove and drain on a paper towel, then crumble into small pieces.
• Whisk the softened cream cheese in a bowl until smooth. Add the sour cream, shredded cheese, garlic, salt, and pepper, and stir to combine.
• Add the crumbled bacon and spinach to the bowl. Make sure you squeeze out all the excess water from the spinach before adding it to the mixture.
• Transfer the mixture to a greased baking dish. Top with a little extra cheese.
• Bake in the oven at 350-375°F for about 20-30 minutes, until the cheese is bubbly and melted.
• Serve hot with crackers, veggies, or baguette slices.

Tips:

• To make this dip in advance, prepare the mixture and place it in the baking dish. Cover and store in the refrigerator for up to a day. When ready to bake, top with extra cheese and place in the preheated oven.
• If you want to use fresh spinach instead of frozen, you will need to chop it, cook it, cool it, and squeeze out the moisture before adding it to the dip. This is a lot of extra work, so frozen spinach is recommended.
• If you want to add some extra ingredients to your dip, try artichoke hearts, sun-dried tomatoes, or mushrooms.

Spinach dip with sun-dried tomatoes

Ingredients

• 8 oz cream cheese, softened
• 1 cup sour cream
• 10 oz fresh spinach leaves
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 tbsp chopped parsley
• Bread, crackers, and vegetables for serving
• 1/4 cup chopped oil-packed sun-dried tomatoes

Method

Start by steaming or sauteing the spinach until it is wilted. Allow it to cool, then wring out all the excess water and coarsely chop the spinach. Preheat the oven to 375°F and coat a small baking dish or skillet with cooking spray.

In a bowl, place the cream cheese, sour cream, cooked spinach, garlic, salt, pepper, Parmesan cheese, and 3/4 cup of the mozzarella cheese. Stir until well combined.

Spread the spinach mixture into the prepared dish and top with the remaining mozzarella cheese. Bake for 20 minutes or until the dip is bubbly and the cheese is melted. Turn the oven to broil and cook for 2-3 more minutes or until the cheese starts to brown.

Sprinkle with chopped parsley and serve with bread, crackers, and vegetables.

Tips

Be sure to remove all the water from your spinach. You can squeeze the spinach between your fingers, press it in a potato ricer, or wrap the spinach in paper towels to remove the liquid.

You can use frozen spinach, but it may have a stringier texture.

You can use Monterey Jack or fontina cheese instead of mozzarella.

Make-Ahead Instructions

You can assemble this dip up to 8 hours before baking. Store it loosely covered in the fridge until you are ready to heat it up. You may need to add a few extra minutes to the baking time.

Frequently asked questions