Creamy Holiday Hot Spinach Dip Recipe for Perfect Festive Parties

Name: Creamy Holiday Hot Spinach Dip
Prep time: 10 min
Cook time: PT-490167H35M1S
Total time: PT-490167H35M1S
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1 cup sour cream (full-fat preferred); 1/2 cup mayonnaise; 10 oz frozen chopped spinach, thawed and squeezed dry (or 10 oz fresh spinach, sautéed and drained); 2-3 cloves garlic, minced; 2 green onions, sliced; 1/4 tsp ground nutmeg; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 cup Monterey Jack cheese (optional); Extra Parmesan or mozzarella for topping (about 1/4 cup each); Optional: Red pepper flakes or chopped parsley for garnish; Crackers, crostini, pita chips, or fresh veggie sticks for serving

Posted on December 1, 2025

Appetizer Recipes

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Imagine stepping into a room where laughter mingles with the cozy scent of bubbling cheese, garlic, and fresh spinach. Right there on the table, smack in the middle of all the holiday cheer, sits a piping hot dish—golden brown, creamy, and outrageously inviting. That’s my Creamy Holiday Hot Spinach Dip. The first time I pulled this out of the oven, I swear the whole house smelled like a cross between a classic Italian bistro and my grandma’s kitchen (she was the queen of “just add more cheese!”). I remember that moment—family crowding around, everyone armed with crackers, impatiently waiting for me to say, “Go ahead!”

Honestly, this recipe has a little bit of magic. Years ago, when I was knee-high to a grasshopper, my mom would make a spinach dip for every holiday party—never the same twice, but always the first thing gone. So, when I set out to create my own version, I knew it had to have all the nostalgia, but with a creamy twist that would make folks linger by the snack table just a bit longer. The first time I tried it, I was instantly hooked. It’s the kind of moment you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Let’s face it, there’s something about hot spinach dip that makes people lose all sense of moderation (I’ve caught my kids sneaking extra scoops when they think I’m not looking). It’s dangerously easy, pure comfort in every bite, and perfect for potlucks, holiday movie nights, or whenever you want to brighten up your Pinterest board with a crowd-pleaser. I’ve tested, tweaked, and served this more times than I can count—in the name of research, of course! Now it’s a staple for family gatherings, gifting, and just those moments when you want something that feels like a warm hug. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Holiday Hot Spinach Dip

When it comes to party-ready appetizers, this creamy spinach dip really does check all the boxes. I’ve made it for everything from quiet Tuesday nights to raucous holiday get-togethers (and it never fails to get rave reviews). Here’s why you’ll find yourself coming back to this recipe again and again—both for the flavor and for the pure ease:

Quick & Easy: Comes together in under 30 minutes, so you can whip it up last-minute if you’ve got guests popping in unexpectedly.
Simple Ingredients: No fancy grocery trips—most of these are pantry staples, and you probably have them on hand already.
Perfect for Festive Occasions: Whether it’s a Christmas brunch, New Year’s Eve bash, or a cozy night in, this dip feels just right for any gathering.
Crowd-Pleaser: Kids, adults, picky eaters—everyone seems to gravitate toward the creamy, cheesy goodness.
Unbelievably Delicious: The combo of melted cheeses, savory spinach, and a hint of garlic creates a next-level comfort food. No bland dips here!

What really sets this recipe apart from the rest isn’t just the ingredients—it’s the technique. I blend the cream cheese with sour cream until it’s pillowy smooth before folding in the spinach and cheeses. (Seriously, it makes all the difference!) A dash of nutmeg and freshly grated Parmesan bring out a festive note that’s both rich and balanced. You know what? It’s the kind of dip that makes you close your eyes after the first bite.

And I’ll let you in on a secret—it’s just as good reheated the next day. So if you’re prepping for a big party, you can make it ahead, stash it in the fridge, and pop it in the oven when company arrives. Comfort food reimagined—healthier, faster, but with all the soul-soothing satisfaction. Whether you’re aiming to impress or just want a dish that never lets you down, this creamy holiday hot spinach dip brings the festive spirit right to your table.

What Ingredients You Will Need

This creamy holiday hot spinach dip uses straightforward, wholesome ingredients that come together for bold flavor and that crave-worthy, scoopable texture. These are all easy to find, and most are probably already in your kitchen (if you’re like me, you’ve got a stash of cheese somewhere!). Here’s the breakdown:

For the creamy base:
- Cream cheese (8 oz/225 g, softened)—I like Philadelphia for the smoothest results
- Sour cream (1 cup/240 g)—full-fat gives the richest flavor, but light works too
- Mayonnaise (1/2 cup/120 g)—adds tang and helps the dip stay creamy
For the veggies & flavor:
- Frozen chopped spinach (10 oz/280 g, thawed and squeezed dry)—I prefer Bird’s Eye, but any brand works; fresh spinach can be used if quickly sautéed
- Garlic (2-3 cloves, minced)—fresh is best, but jarred works in a pinch
- Green onions (2, sliced)—adds a subtle bite and freshness
- Nutmeg (1/4 tsp)—trust me, it’s the secret to that festive warmth
- Salt (1/2 tsp) and black pepper (1/4 tsp)—season to taste
For the cheesy goodness:
- Shredded mozzarella cheese (1 cup/115 g)—gives that perfect stretch
- Grated Parmesan cheese (1/2 cup/50 g)—I recommend grating your own; it melts better and has a deeper flavor
- Optional: Monterey Jack cheese (1/2 cup/60 g)—for a little extra creaminess
Garnishes & dippers:
- Extra Parmesan or mozzarella for topping (about 1/4 cup each)
- Crackers, crostini, pita chips, fresh veggie sticks—whatever you love for dipping!
- Optional: Red pepper flakes or chopped parsley for color and kick

If you need to make it gluten-free, stick with gluten-free crackers or baguette for serving. Dairy-free? Use plant-based cream cheese and mozzarella (I’ve tried Kite Hill for cream cheese and Daiya for mozzarella with pretty good results). If you have to swap fresh spinach for frozen, just sauté and squeeze out excess moisture. For a little holiday flair, stir in some chopped artichoke hearts or roasted red peppers—so good! I’ve even tossed in crumbled bacon once (not traditional, but my family didn’t complain). Bottom line: don’t stress if you’re missing something—this dip is flexible and forgiving.

Equipment Needed

You don’t need fancy gadgets to make a killer creamy hot spinach dip, but a few trusty tools sure make things easier. Here’s what I reach for every time:

Mixing bowls: At least two—one for the creamy base, one for combining everything else.
Hand mixer or stand mixer: This isn’t required, but it helps get the base super smooth. A sturdy whisk works too if you’re feeling old school.
Oven-safe baking dish: I use a 9-inch (23 cm) pie plate or a medium casserole dish. Glass or ceramic both work.
Spatula: For scraping every last bit of creamy goodness.
Colander or fine mesh sieve: Handy for draining and squeezing the spinach.
Measuring cups and spoons: You know the drill—precision helps get the texture just right.
Knife and cutting board: For prepping garlic and green onions.

If you want a crispier top, use a broiler-safe dish and finish under the broiler for 2-3 minutes. If you’re on a budget, any oven-safe dish and a wooden spoon will do the trick. I’ve made this in everything from a tiny Pyrex to a big roasting pan—just adjust the thickness and keep an eye on the bake time. Pro tip: Keep your mixing tools clean between steps if you’re multitasking; nothing worse than spinach bits in your whipped cream cheese!

Preparation Method

Preheat your oven: Set to 375°F (190°C). This gives you the perfect bubbly, golden top.
Prep the spinach: If using frozen, let it thaw completely. Squeeze out all moisture using a colander or clean kitchen towel. (Spinach should be dry—otherwise, your dip gets watery!)
Mix the creamy base: In a large bowl, add 8 oz (225 g) cream cheese, 1 cup (240 g) sour cream, and 1/2 cup (120 g) mayonnaise. Beat with a hand mixer until smooth and fluffy—about 2 minutes. If mixing by hand, whisk vigorously.
Add flavor: Stir in 2-3 cloves minced garlic, 2 sliced green onions, 1/4 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until evenly distributed.
Fold in spinach: Add your drained spinach (10 oz/280 g) to the creamy mixture. Use a spatula to fold it in—don’t overmix or it gets mushy.
Add cheesy goodness: Stir in 1 cup (115 g) shredded mozzarella, 1/2 cup (50 g) grated Parmesan, and 1/2 cup (60 g) Monterey Jack (if using). Mix until just combined. (If you love extra cheese, toss a little more on top!)
Transfer to baking dish: Scrape mixture into a 9-inch (23 cm) oven-safe dish. Smooth the top with your spatula. Sprinkle with extra Parmesan and mozzarella.
Bake: Place in preheated oven. Bake for 25-30 minutes, until edges are bubbly and top is lightly golden. If you want a crispier crust, broil for 2-3 minutes at the end—watch closely so it doesn’t burn!
Cool and garnish: Let the dip rest for 5 minutes. Sprinkle with chopped parsley or a pinch of red pepper flakes if you like a little color and kick.
Serve hot: Scoop with crackers, crostini, pita chips, or fresh veggies. (Just warning you: it will disappear fast!)

Troubleshooting tips: If your dip is too runny, the spinach likely wasn’t squeezed dry enough—let it bake a few extra minutes to firm up. If you want a thicker dip, add a little more cream cheese. For extra flavor, try a quick sauté of the garlic before adding. Sensory cues: the aroma should be cheesy and garlicky, the texture creamy but not soupy, and the color a festive mix of green and gold. I sometimes prep the base a day ahead, stash it in the fridge, and bake fresh before serving. Efficiency trick: prep your dippers while the dip bakes—multi-tasking for the win!

Cooking Tips & Techniques

There’s something about the holiday rush that makes shortcuts and tried-and-true tricks worth their weight in gold. Here are a few professional spins and “learned-the-hard-way” lessons that keep my creamy spinach dip coming out just right:

Get the spinach dry: Squeeze, squeeze, squeeze. I once skipped this step and ended up with a watery, sad dip—never again! Use a clean kitchen towel for best results.
Mix cream cheese separately: Blend cream cheese, sour cream, and mayo until smooth before adding other ingredients. It keeps things ultra-creamy and avoids lumps.
Don’t overbake: The dip should be bubbling at the edges, but not dry or crusty. Start checking at the 25-minute mark.
Customize the cheese: Use freshly grated cheese for better melt and flavor. Pre-shredded works, but it’s not quite the same.
Prep ahead for parties: Mix everything and refrigerate up to 24 hours ahead. Bake just before serving for maximum wow factor.
Layer flavors: Sauté the garlic for a mellow, sweet flavor or add a pinch of cayenne if you like heat.
Watch the salt: Some cheeses are saltier than others. Taste before you add extra salt!
Multitasking: While the dip bakes, set up your serving platter and slice veggies. (Nothing worse than scrambling at the last minute!)

I’ll admit, I’ve burned the top once or twice by forgetting to watch the broiler—so if you go for that golden finish, don’t wander off. Consistency tip: always blend your creamy base well, and always squeeze the spinach dry. These two steps make all the difference between “pretty good” and “best-ever” spinach dip.

Variations & Adaptations

One of my favorite things about this creamy holiday hot spinach dip is how easy it is to tweak for different tastes or needs. Here are some of my tried-and-true variations:

Gluten-Free Spinach Dip: Use gluten-free crackers or bread for dipping. The dip itself is naturally gluten-free!
Dairy-Free Spinach Dip: Swap the cream cheese, sour cream, and cheeses for plant-based alternatives. (I’ve used Kite Hill and Daiya brands with solid results.)
Artichoke Spinach Dip: Add 1 cup (150 g) chopped artichoke hearts for a classic twist—pairs perfectly with the holiday theme.
Spicy Spinach Dip: Toss in 1/4 tsp cayenne pepper or diced jalapeños for a little holiday heat.
Seasonal Flair: Stir in some roasted red peppers or sun-dried tomatoes for color and a sweet-tangy note.
Bacon Lover’s Spinach Dip: Add 4 strips of cooked, crumbled bacon to the mix before baking. Not traditional, but my crew loves it.

If you want to make it in a slow cooker, mix everything and heat on low for 2-3 hours. For air fryer fans, smaller ramekins work—just check after 10 minutes for bubbling goodness. Adjust garlic and onion levels to suit your taste—some folks like it extra garlicky! My personal favorite? Artichoke hearts and a handful of fresh dill for a zippy, herby twist.

Serving & Storage Suggestions

This creamy holiday hot spinach dip is best served oven-hot, right out of the baking dish. The cheese will be gooey, the edges bubbling, and the aroma totally irresistible. Scoop it onto a festive platter surrounded by crostini, crackers, or fresh veggies (think red bell pepper strips, baby carrots, celery sticks—so colorful!).

If you want a Pinterest-worthy presentation, sprinkle with chopped parsley, a dusting of extra Parmesan, or a few red pepper flakes for that pop of holiday color. Pair with sparkling cider, white wine, or just a mug of cocoa for a cozy touch. For bigger parties, serve alongside a cheese board or charcuterie—this dip never gets lost in the crowd.

Storage is a breeze: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or zap in the microwave for 30-second intervals. The flavors actually deepen overnight—so don’t be afraid to make it ahead. For longer storage, freeze in an airtight container (up to 2 months). Thaw overnight and reheat gently. The dip may separate a bit, but a quick stir brings it back to creamy perfection.

Nutritional Information & Benefits

Here’s the scoop on what you’re eating: Each serving (about 1/4 cup/60 g) comes in around 150 calories, with 12 g fat, 5 g protein, and 4 g carbs. It’s packed with spinach (lots of vitamin A, C, and iron)—so you get a little boost with every bite.

This dip is naturally gluten-free, so it works for most guests. If you swap out the dairy, it’s easy to make vegan. Do keep in mind: there’s dairy, eggs (in some cheeses), and possibly nuts if you use plant-based cheeses—so always check labels if you’re serving guests with allergies.

From a wellness perspective, I love that this recipe sneaks in leafy greens under a cheesy, party-friendly disguise. Spinach is great for energy, and the calcium from the cheeses gives you a little bone boost. (And hey, indulging in comfort food once in a while is good for the soul!)

Conclusion

If you’re looking for a holiday appetizer that’s creamy, comforting, and guaranteed to make folks linger by the snack table, this creamy holiday hot spinach dip is the one to try. It’s easy, adaptable, and packs big flavor with minimal fuss. I love how it brings people together—kids and grownups, picky eaters and foodies—all reaching for just one more scoop.

Don’t hesitate to make this your own. Switch up the cheeses, sneak in extra veggies, or dial up the spice. That’s the beauty of holiday recipes—they’re meant to be shared and reinvented. Personally, I adore this dip because it reminds me of my childhood and the simple joy of gathering around good food.

Give this recipe a go, and let me know how it turns out! Drop your favorite variation in the comments, share with friends, or tag me if you post a mouthwatering photo to Pinterest. Wishing you a season full of comfort, laughter, and plenty of creamy spinach dip!

FAQs

Can I make creamy hot spinach dip ahead of time?

Absolutely! Mix everything together, cover, and refrigerate up to 24 hours ahead. Just pop it in the oven when you’re ready to serve.

Can I use fresh spinach instead of frozen?

Yes, you can! Just blanch or sauté fresh spinach, cool, and squeeze out excess moisture before adding to the mix.

Is this spinach dip gluten-free?

The dip itself is gluten-free. Just choose gluten-free crackers or bread for dipping if you need to keep it gluten-free all around.

Can I freeze leftover spinach dip?

Definitely. Freeze in an airtight container for up to 2 months. Thaw overnight and reheat gently—give it a good stir to restore creaminess.

How can I make this spinach dip dairy-free?

Swap out the cream cheese, sour cream, and cheeses for plant-based alternatives. There are great vegan options in most grocery stores now!