There's just something about pulling a bubbling dish of spinach dip mozzarella out of the oven that makes the whole house feel warmer. The smell of garlic, onion, and melted cheese-it's one of those moments when you know everyone is going to crowd around the table before you even get a chance to set out the chips.
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I first made this dip for a Sunday game night, and honestly? It disappeared faster than I expected. My husband kept sneaking spoonfuls before I even brought it out of the kitchen, and the kids insisted it should be a "family tradition." It's rich, creamy, and just the right balance of spinach and gooey cheese.
If you're into warm cheesy appetizers, you'll also love easy baked jalapeño poppers for another crowd-pleasing snack.
Why you'll love this spinach dip mozzarella
- Super creamy: thanks to cream cheese, milk, and two types of shredded cheese
- Flavor-packed: garlic, onion, and Worcestershire add depth
- Easy prep: simple steps that come together in under 40 minutes
- Perfect for sharing : makes enough for a party spread
Ingredients you'll need
- 1 Tablespoon olive oil, divided
- 1 Small onion, finely chopped
- 2 Cloves garlic, minced
- 2 (10 ounce) Packages frozen spinach, thawed, drained, and chopped
- ½ Cup milk
- 6 Ounces cream cheese
- 1 Cup shredded mozzarella cheese, divided
- ¼ Cup shredded cheddar cheese
- 2 Dashes Worcestershire sauce
- Salt and ground black pepper to taste
Step-by-step instructions
1. Prep the baking dish
Preheat your oven to 425°F (220°C). Lightly grease a 1 ½-quart shallow baking dish with 1 teaspoon of olive oil.
2. Cook the onion and garlic
In a large pot over medium heat, warm 2 teaspoons of olive oil. Add the chopped onion and garlic, cooking for 4-7 minutes until lightly browned.
3. Add the spinach
Stir in the spinach and let it simmer until heated through, about 5 minutes. Drain any extra liquid and transfer the spinach mixture to a bowl.
4. Make the creamy base
Pour the milk into the pot and return it to medium heat. Add the cream cheese and stir until melted and smooth, about 3 minutes.
5. Bring it all together
Return the spinach mixture to the pot. Stir in ½ cup mozzarella and the cheddar cheese. Add Worcestershire sauce, salt, and pepper. Mix until everything is well combined.
6. Assemble and bake
Pour the dip into the prepared baking dish. Sprinkle the remaining ½ cup mozzarella cheese on top.
Bake for 20-25 minutes until bubbly and golden brown on top.
Tips for success
- Drain the spinach well: excess liquid can make the dip watery.
- Let it rest for 5 minutes before serving-it thickens slightly as it cools.
- Add a pinch of crushed red pepper if you like a little heat.
What to serve with spinach dip mozzarella
This dip pairs beautifully with tortilla chips, pita bread, or slices of toasted baguette. For something fresh, serve it alongside crunchy veggies like carrots, celery, or bell peppers.
Storage and reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warmed through, or microwave in 30-second bursts.
FAQ
Yes, just cook and chop it before adding to the dip. You'll need about 1 ½ pounds fresh spinach.
Absolutely. Assemble the dip a day ahead, cover tightly, and refrigerate. Bake just before serving.
Soy sauce or tamari works well if that's what you have on hand.
I don't recommend freezing, since the texture can change once thawed.
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Conclusion: Your new go-to appetizer
This spinach dip mozzarella is rich, cheesy, and impossible to resist. Whether you're hosting game night, bringing a dish to a potluck, or just want something comforting to snack on, this recipe delivers every time. Give it a try and let me know how fast it disappears from your table-I'll bet it won't last long!
📖 Recipe
Spinach Dip Mozzarella
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 dish (serves 6-8) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
There's just something about pulling a bubbling dish of spinach dip mozzarella out of the oven that makes the whole house feel warmer. The smell of garlic, onion, and melted cheese-it's one of those moments when you know everyone is going to crowd around the table before you even get a chance to set out the chips.
Ingredients
- 1 tablespoon olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 (10 ounce) packages frozen spinach, thawed, drained, and chopped
- ½ cup milk
- 6 ounces cream cheese
- 1 cup shredded mozzarella cheese, divided
- ¼ cup shredded cheddar cheese
- 2 dashes Worcestershire sauce
- Salt and ground black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a 1 ½-quart shallow baking dish with 1 teaspoon of olive oil.
- In a large pot over medium heat, warm 2 teaspoons of olive oil. Add the chopped onion and garlic, cooking for 4-7 minutes until lightly browned.
- Stir in the spinach and let it simmer until heated through, about 5 minutes. Drain any extra liquid and transfer the spinach mixture to a bowl.
- Pour the milk into the pot and return it to medium heat. Add the cream cheese and stir until melted and smooth, about 3 minutes.
- Return the spinach mixture to the pot. Stir in ½ cup mozzarella and the cheddar cheese. Add Worcestershire sauce, salt, and pepper. Mix until everything is well combined.
- Pour the dip into the prepared baking dish. Sprinkle the remaining ½ cup mozzarella cheese on top.
- Bake for 20-25 minutes until bubbly and golden brown on top.
Notes
Drain the spinach well to avoid watery dip. Let it rest for 5 minutes before serving-it thickens slightly as it cools. Add a pinch of crushed red pepper for heat. Great with tortilla chips, pita bread, toasted baguette slices, or crunchy veggies like carrots, celery, or bell peppers. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or microwave in 30-second bursts.
Nutrition
- Serving Size: ⅛ dish
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
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