Cheesy Spinach Dip
This Cheesy Spinach Dip comes together in just 15 minutes using simple ingredients and is guaranteed to be a crowd pleaser at your next party. Creamy gouda and cream cheese melt together with tender spinach and crushed tomatoes for a warm, irresistible dip. Serve it straight from the stovetop or pop it under the broiler for a golden brown, bubbly cheesy baked spinach dip that takes it to the next level.
Servings: 8 servings
Calories: 112kcal
Equipment
- Saucepan or skillet
- Wooden spoon or rubber spatula
- Small baking dish (for baked version)
- Grater
- fine mesh strainer
Ingredients
Dip Base
- 1 cup frozen spinach chopped, thawed, and squeezed very dry; or substitute 10 oz fresh spinach cooked, chopped, and drained
- ½ cup crushed tomatoes
- 4 oz cream cheese softened slightly for easier melting
- 4 oz gouda grated or shredded (about 1 cup); plus extra for topping if making the baked version
- shredded cheese for topping before baking optional
Seasoning Blend
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Prepare the spinach: If using frozen spinach, thaw completely and squeeze out as much water as possible using a fine mesh strainer. You want it very dry. If using fresh spinach, cook it down in a dry skillet over medium heat until fully wilted, then chop and squeeze out all excess moisture.
- Add the spinach, spices, and cream cheese. Heat over medium heat until the cream cheese starts to melt and mix in with the spinach.
- Add the tomatoes and shredded gouda. Heat over medium-low heat, stirring occasionally at first and more frequently as the cream cheese begins to soften. Keep the heat at medium or medium-low to avoid scorching.
- Continue stirring until everything is fully melted together and the dip is smooth and creamy. If the dip is too thick, stir in a small splash of milk or a tablespoon of crushed tomato liquid to reach your preferred consistency.
- Serve immediately as a stovetop dip, or transfer to a small baking dish, top generously with additional shredded gouda, and broil on high for 3 to 5 minutes until the cheese is melted and golden brown. Watch closely so it does not burn.
Notes
PREP TIPS
• Getting the spinach as dry as possible is the most important step. Excess moisture will make the dip thin and watery. STORAGE
• Refrigerator: Store in an airtight container for up to 3 to 4 days. Press plastic wrap directly onto the surface before sealing to prevent a skin from forming.
• Freezer: Not recommended. Cream cheese and gouda can become grainy and separated after freezing and thawing.
• Reheating: Reheat on the stovetop over medium heat, stirring frequently, or in the microwave in 30-second intervals, stirring between each. Add a small splash of milk or water if the dip has thickened in the refrigerator. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
• Getting the spinach as dry as possible is the most important step. Excess moisture will make the dip thin and watery. STORAGE
• Refrigerator: Store in an airtight container for up to 3 to 4 days. Press plastic wrap directly onto the surface before sealing to prevent a skin from forming.
• Freezer: Not recommended. Cream cheese and gouda can become grainy and separated after freezing and thawing.
• Reheating: Reheat on the stovetop over medium heat, stirring frequently, or in the microwave in 30-second intervals, stirring between each. Add a small splash of milk or water if the dip has thickened in the refrigerator. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 8servings | Calories: 112kcal | Carbohydrates: 3g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 486mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2590IU | Vitamin C: 2mg | Calcium: 145mg | Iron: 1mg