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+ servings
Warm and Spicy Spinach Dip

Warm Spicy Spinach Dip

A delicious warm and spicy version of spinach dip...not too hot, just so good!
Course Vegetables
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings
Author Barb


  • 1 pound spinach cleaned, trimmed, and coarsely chopped
  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 can water chestnuts. coarsely chopped
  • ½ cup milk
  • 6 ounces cream cheese
  • 3 dashes Worcestershire sauce
  • 4 dashes hot sauce such as Tabasco or Sriracha (use more if you want a spicier dip)
  • 1 cup shredded mozzarella
  • ½ cup Parmesan Cheese
  • Coarse salt and ground pepper
  • Baguette slices breadsticks, or crackers, for serving


  • Preheat oven to 425 degrees. In a large skillet, saute the spinach until wilted, about 6-8 minutes. Drain spinach in a colander and squeeze with some paper towels to remove water; set aside.
  • Using same skillet, heat oil over medium. Add onion and garlic and saute until lightly browned, 5 to 8 minutes.
  • Add the milk and warm it over high heat; whisk in the cream cheese and stir til combined. arm milk over high heat. Add Worcestershire sauce and hot sauce and stir to combine.
  • Combine the mozzarella and Parmesan cheeses. Add one cup to the mixture in the skillet and stir until combined.
  • Add the spinach and water chestnuts and mix thoroughly. Season with salt and pepper
  • Put the mixture into a lightly oiled and shallow 1.5 quart dish (I used two smaller ramekins) and top with the remaining cheese.
  • Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with crackers or toasted baguette slices.


Serving: 18