Hot Cheesy Spinach Dip

Hot Cheesy Spinach Dip

59 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Lisa B
Recipe by  Lisa B

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 cups

ADVERTISEMENT

Directions

  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.

Share It

Reviews (59)

Rate This Recipe
kellers
49

kellers

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!)

STACYS2
25

STACYS2

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

dena
19

dena

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!!

More Reviews

Similar Recipes

Hot Artichoke and Spinach Dip II
(1,779)

Hot Artichoke and Spinach Dip II

Hot Artichoke Spinach Dip
(425)

Hot Artichoke Spinach Dip

Hot Mexican Spinach Dip
(381)

Hot Mexican Spinach Dip

Hot Spinach and Artichoke Dip
(158)

Hot Spinach and Artichoke Dip

The Perfect Hot Artichoke and Spinach Dip
(47)

The Perfect Hot Artichoke and Spinach Dip

Best Ever Hot Artichoke Dip
(47)

Best Ever Hot Artichoke Dip

Nutrition

Amount Per Serving (48 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Hot Artichoke and Spinach Dip II

>

next recipe:

Cheesy Beer and Spinach Dip