Best Cheeses To Pair With Spinach Dip

Spinach dip is a classic appetizer and crowd-pleaser. While there are many variations, most recipes include spinach, cream cheese, and a variety of other cheeses. The dip can be served hot or cold, and is often baked until bubbly and golden brown. Common add-ins and toppings include artichokes, garlic, sour cream, mayonnaise, and various seasonings. When it comes to choosing a cheese to pair with spinach dip, popular options include sharp white cheddar, parmesan, mozzarella, and cream cheese.

Mozzarella, Parmesan, and cream cheese

Mozzarella

Mozzarella is a popular choice for spinach dip due to its stretchy, melty texture and mild flavour. When baked, it forms a delicious, crispy, golden-brown topping that adds texture and colour to the dip. It blends well with other cheeses and complements the spinach perfectly.

Parmesan

Parmesan adds a nutty, savoury depth of flavour to the dip. It has a strong, distinctive taste that enhances the other ingredients without overwhelming them. Parmesan also contributes to the dip's texture, helping it to thicken and become creamier.

Cream Cheese

Cream cheese is the key to creating a rich, creamy base for the dip. It melts beautifully, ensuring a smooth and indulgent texture. Its mild flavour allows the other ingredients to shine while adding a satisfying tanginess. Cream cheese is the perfect binder for the other cheeses and spinach, ensuring a cohesive and delicious dip.

Recipe Ideas

Baked Spinach Dip

Ingredients:

• Spinach
• Onion
• Garlic
• Milk
• Cream cheese
• Mozzarella
• Parmesan
• Worcestershire sauce
• Salt and pepper
• Olive oil

Directions:

• Preheat the oven to 425°F. Grease a shallow baking dish with olive oil.
• Heat olive oil in a pot and cook onion and garlic until lightly browned.
• Add spinach and simmer until hot. Drain excess liquid.
• In the same pot, melt cream cheese into milk.
• Return spinach to the pot and add mozzarella and Parmesan. Season with Worcestershire sauce, salt, and pepper.
• Pour the mixture into the prepared baking dish and top with more mozzarella.
• Bake until bubbly and golden brown, about 20-25 minutes.

Spinach and Artichoke Dip

Ingredients:

• Cream cheese
• Mayonnaise
• Parmesan
• Italian 4-cheese blend (Asiago, Provolone, Parmesan, Fontina)
• Mozzarella
• Artichoke hearts
• Spinach
• Garlic
• Basil
• Salt and pepper

Directions:

• Preheat the oven to 350°F and coat a baking dish with cooking spray.
• Cook and drain the spinach, then squeeze out excess moisture.
• In a bowl, beat together cream cheese, mayonnaise, Parmesan, Italian 4-cheese blend, and garlic.
• Add artichoke hearts, spinach, and basil to the cheese mixture and stir until combined. Season with salt and pepper.
• Spread the dip into the prepared baking dish and top with mozzarella.
• Bake for 25-30 minutes, or until bubbly and browned.

Cheddar, Parmesan, and cream cheese

These three cheeses are versatile and popular choices for pairing with spinach dip. Each brings its own unique characteristics, creating a well-rounded and delicious flavour profile.

Cheddar

Cheddar cheese is a popular choice for spinach dip due to its strong, distinct flavour and colour. It adds a bold, sharp taste that complements the spinach, creating a vibrant and appealing dish. Cheddar also melts well, contributing to a creamy, indulgent texture.

Parmesan

Parmesan is a hard Italian cheese with a nutty, savoury flavour. It is often used in spinach dip to enhance the depth of flavour and add a salty, savoury note. Parmesan is a key ingredient in many spinach dip recipes, as it melts well and contributes to a thick, creamy consistency.

Cream Cheese

Cream cheese is a soft, mild-flavoured cheese that is commonly used as a base for spinach dip. It adds a smooth, creamy texture and a subtle tanginess that balances the other ingredients. Cream cheese is versatile and easily blended with other cheeses and seasonings, making it an essential component of many spinach dip recipes.

Combining the Cheeses

When combining these three cheeses with spinach dip, you can create a rich, indulgent, and well-rounded flavour profile. The boldness of Cheddar, the nutty depth of Parmesan, and the subtle tang of cream cheese work together harmoniously. This combination of cheeses not only enhances the flavour of the dip but also contributes to a desirable, creamy texture that is perfect for dipping.

Additionally, the versatility of these cheeses allows for customisation. You can adjust the proportions to suit your taste preferences, emphasising the sharpness of Cheddar or the nuttiness of Parmesan. You can also experiment with different types of Cheddar, such as sharp or mild, to create unique flavour profiles.

Spinach dip with artichokes

Ingredients

• 16 oz. cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup grated Parmigiano Reggiano
• 1/2 cup Italian 4-Cheese Shred (or equal parts Asiago, Provolone, Parmesan, and Fontina)
• 2 cloves garlic, finely minced
• 1/2 teaspoon garlic salt
• 2 tablespoons fresh basil, chopped
• 1/2 cup shredded mozzarella
• 10 oz. frozen chopped spinach, cooked and drained
• 2 cups coarsely chopped artichoke hearts, drained
• Salt and pepper to taste

Optional Ingredients

Bread cubes, crackers, tortilla chips, crostini, or crudités, for serving

Instructions

• Preheat the oven to 350°F and lightly grease a 2-quart baking dish.
• In a large bowl, beat together the cream cheese, mayonnaise, Parmigiano Reggiano, Italian 4-Cheese Shred, garlic, and garlic salt until well combined.
• Add the artichoke hearts, spinach, and basil to the cream cheese mixture. Stir until combined. Season with salt and pepper to taste.
• Spread the dip into the prepared baking dish and top with shredded mozzarella.
• Bake for 25-30 minutes, or until the centre is hot and the cheese is bubbly. For a browned and crisp cheese topping, place the dip under the broiler for a few minutes, watching closely.
• Serve hot with bread cubes, crackers, tortilla chips, crostini, or crudités.

Tips

• This dip can be made up to a day in advance and stored in the refrigerator until ready to bake.
• If baking from chilled, add 5-10 minutes to the total baking time and cover with foil if the cheese is browning too quickly.
• It is not recommended to freeze this dip as the creamy ingredients will separate and become watery.

Spinach dip with bacon

Ingredients

• Bacon (thick-cut, low-sodium)
• Cream cheese (full-fat)
• Sour cream (full-fat)
• Shredded cheese (Parmesan, mozzarella, Gruyère, cheddar, or a combination of your choice)
• Frozen chopped spinach (thawed and squeezed to remove water)
• Chives
• Garlic
• Salt and pepper
• Crackers, vegetables, or baguette slices, for serving

Optional Ingredients

• Mayonnaise
• Greek yoghurt
• Olive oil
• Bread for dipping

Method

• Preheat your oven to 350–375 °F. Grease a 2-cup or 2.5-quart baking dish with non-stick cooking spray and set aside.
• 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 medium bowl until smooth. Add the sour cream, shredded cheese (reserving a small amount for topping), spinach, chives, garlic, and bacon. Season with salt and pepper and stir to combine.
• Transfer the mixture to the greased baking dish and top with the remaining shredded cheese.
• Bake for 20–30 minutes, or until the cheese is bubbly and melted.
• Serve hot with crackers, veggies, and/or baguette slices for dipping.

Tips

• To make this dip ahead of time, prepare the mixture and place it in the baking dish. Cover and store in the refrigerator for up to a day in advance. When ready to bake, top with extra cheese and place in the preheated oven.
• If you prefer to use fresh spinach, you will need to chop it, cook it, cool it, and squeeze out the moisture before adding it to the dip. Frozen spinach is recommended to cut down on preparation time.
• To prevent a watery dip, ensure you squeeze out all the excess water from the spinach.

Spinach dip with sun-dried tomatoes

Ingredients

• 1/2 cup plain Greek yoghurt
• 1 8oz bag of fresh spinach (about 6 cups)
• 1 8.5oz can of artichokes in brine, drained and chopped
• 1 8oz jar of sun-dried tomatoes in oil, drained and chopped
• 1/2 cup grated Parmesan
• 1/2 cup grated Mozzarella
• 4 cloves of garlic, minced
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Method

Preheat your oven to 350°F. Grease a 9x9 baking dish.

Add the spinach to a pan and sauté over medium-high heat until bright green and slightly wilted (about 2-3 minutes). Transfer to a bowl to cool. Once cool enough to handle, wrap the spinach in a paper towel and wring out as much liquid as possible. Then, chop and add to a large bowl.

Shred your cheeses, drain and chop the sun-dried tomatoes and artichokes, and mince your garlic.

Add all the ingredients to the bowl and stir until fully combined. Pour the mixture into your baking dish and bake for 20-25 minutes, or until hot and bubbling.

Serve immediately with crackers, crostini, tortilla chips, or crudités.

Tips

• This dip is pretty thick, so make sure your crackers are sturdy enough to handle it.
• If your dip turns out watery, you might not have drained enough liquid from your spinach. Add a little more sour cream or other solid ingredients to fix this.
• You can eat this dip cold, but heating it up helps to bring out the flavours.
• Store leftovers in an airtight container in the fridge for up to a week.
• To reheat, place in a casserole dish in the oven at 350°F for 10-15 minutes, or reheat in the microwave.

Frequently asked questions