Spinach Dip II

Spinach Dip II

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"This is a hot, creamy dip that may also be served as a casserole by halving the amount of Bechamel sauce and topping with Parmesan (instead of adding Parmesan to the mixture). Then bake in a medium baking dish for approximately 30 minutes at 375 degrees F (190 degrees C) -- Delicious!"

Ingredients 15 m {{adjustedServings}} servings 821 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 821 kcal
  • 41%
  • Fat:
  • 68.1 g
  • 105%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 206 mg
  • 69%
  • Sodium:
  • 2162 mg
  • 86%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a large saucepan, melt together the Bechamel sauce, cream cheese, cayenne pepper, salt, onion, Parmesan cheese, and Cheddar cheese. Stir in the spinach.
  2. Transfer the mixture to a slow cooker and keep warm over medium heat.
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Reviews 10

  1. 11 Ratings


This was really good...but I had one problem...no idea what bechamel sauce is. Apparently I am not that experienced of a cook. I assumed you could just buy it at the grocery store and no wonder everyone there looked at me like I was crazy when I asked if they knew what it was, because I came home and googled it and I guess you have to actually make it with milk, flour, and some other ingredients. I bought frozen spinach in a cream sauce and just did w/o the bechamel. It was really good still...just really thick. I mixed in some alfredo sauce I had in the fridge which didn't really change the consistency much but seemed to bring out more flavor. Good, but not as easy as it seems b/c you have to make the bechamel. Is there another way to do this w/o making the sauce?


OK, this recipe is a 5 with some important modifications. No canned slimy spinach; I use a 16 oz. bag of frozen and cook it in the microwave and squeeze the excess moisture out. I use a giant skillet and saute the onion first in a tiny bit of olive oil, adding at least a TBSP of crushed fresh garlic near the end of the sauteing. I like artichoke hearts in mine, coarsely chopped, and add all the rest of the ingredients except the parmesan and cheddar in and heat stirring until incorporated and bubbly. (Also, I like to use a sundried tomato alfredo sauce, but the bechamel will work ok.) Finally I add the last cheeses in, though usually my proprotions are more like 1 cup of parmesan, 1 cup of cojack, and 1/2 cup of mozzarella. Sea salt to taste and it might need a little more cayenne if you want a more significant kick. However, this is not a BAD recipe as it is, just doesn't quite have enough oomph without the above modifications. And my way the recipe is completely cooked on the stovetop, no lengthy stays in a crockpot or extra baking in the oven.


This recipe for Spinach Dip was phenomenal! It's pretty easy, but it makes a lot. So unless you have a large family, a party, or plan on eating it for a week, I would half it.