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Creamy spinach dip served in a bowl, perfect for dipping with snacks.

Spinach Rockefeller Dip

This cozy, buttery Spinach Rockefeller Dip is a warm crowd-pleaser that's rich in flavor and easy to prepare, making it perfect for parties or weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the dip
  • 1 tablespoon butter Unsalted is recommended to control salt.
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced Fresh garlic provides bigger flavor.
  • 16 oz frozen chopped spinach, thawed and very well drained Squeeze spinach dry for best texture.
  • 8 oz cream cheese, softened
  • ½ cup heavy cream Stir in a splash more for an extra silky finish.
  • ½ cup sour cream
  • 1 cup grated Parmesan cheese Low-salt Parmesan can reduce overall saltiness.
  • ½ teaspoon salt Adjust to taste.
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • Optional dash hot sauce or cayenne Adjust for spice preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Heat a skillet over medium and melt the butter with the olive oil until you hear a soft sizzle.
  3. Add the chopped onion and sauté until translucent, about 5 minutes.
  4. Add the garlic and cook for one more minute until fragrant, ensuring it doesn't brown.
  5. Stir in the well-drained spinach and cook until heated through; the mixture will tighten and darken.
  6. In a large bowl, beat the cream cheese with the heavy cream, sour cream, and Parmesan until smooth and glossy.
  7. Fold the spinach mixture into the cheese mixture. Then add salt, pepper, nutmeg, and a dash of hot sauce if desired.
  8. Transfer the mixture to a baking dish and spread it into an even layer. Smooth the top with a spatula.
  9. Bake for about 20 minutes, until bubbly and the edges turn golden.
  10. Let it rest for 5 minutes before serving hot with toasted bread, crackers, or crostini.

Notes

This dip can be made ahead by assembling and refrigerating it covered up to one day prior to baking. It can also be frozen for up to 2 months. Store leftovers in an airtight container for 3-4 days.