Hot Cheesy Spinach Dip

Hot Cheesy Spinach Dip

Lisa B 0

"Here's a hot, creamy spinach dip made with white wine and plenty of mozzarella cheese. It's better than anything served in a restaurant. For extra excitement, add a can of artichokes, crabmeat or shrimp. Serve with tortilla chips, assorted crackers or bread."

Ingredients 40 m {{adjustedServings}} servings 48 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt the butter in a medium saucepan over medium heat. Stir in the garlic, baby spinach and white wine. Cook and stir 2 to 3 minutes, until spinach is wilted. Mix in salt and pepper and hot sauce. Remove from heat and transfer to a medium bowl.
  3. Mix green onion, mozzarella cheese, mayonnaise and half and half into the bowl with the spinach mixture. Transfer mixture to a medium baking dish.
  4. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
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Reviews 60

  1. 74 Ratings


I made this for my in-laws on Christmas Eve and people were fighting over it! I did change a few things, I added 1/4 cup parmesan, and used cream cheese in place of the mayonnaise. Also, I don't keep wine in the house so I left that out too. It's the perfect compliment to a nice soft pita bread or tortillia corn chips. (blue ones add a nice accent!)


My favorite spinach dip!!! Just remember to squeeze as much water out of the spinach before mixing in.


GREAT recipe!! Definitely good with carrot sticks, celery sticks and of course tortilla chips. I made it twice - first time I couldn't find green onions so I used chives...great results! 2nd time I didn't have hot sauce so I just added red pepper flakes and a tiny bit of red wine vinegar - not as good as with the hot sauce but it did the trick! PLUS I used the leftovers to stuff chicken breasts and it was SO good! Just thin out the chicken breast, put about 1/3 cup of the mixture (pre-cooked) on, roll it up and place the breasts in a baking dish with a little butter and white wine. Bake at 450 for 10 minutes - reduce heat to 350 and bake for another 15-20 minutes or so (until chicken isn't pink throughout). Delicious!!