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Baked Creamy Spinach Dip

 Baked Creamy Spinach Dip
I’m a fan of classic dishes but frequently tweak them a bit to suit my family’s tastes. My cheesy spinach dip is a little lighter than other versions I’ve seen and pairs well with bagel chips. —Jenn Tidwell, Fair Oaks, California
14 ServingsPrep: 25 min. Bake: 30 min.


  • 2 packages (10 ounces each) frozen chopped spinach, thawed
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup cream cheese
  • 1/4 cup ricotta cheese
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Bagel chips


  • Preheat oven to 350°. Place spinach in a colander over a bowl;
  • squeeze dry, reserving 1 cup spinach liquid.
  • In a large saucepan, heat butter over medium heat. Add garlic; cook 1
  • minute. Stir in flour until blended; gradually whisk in milk and
  • reserved spinach liquid. Bring to a boil, stirring constantly; cook
  • and stir 2-3 minutes or until thickened. Stir in 1/4 cup Parmesan
  • cheese, cream cheese, ricotta cheese, seasonings and spinach; cook
  • and stir until blended.
  • Transfer to a 1-1/2-qt. baking dish. Bake 25-30 minutes or until

2 of 2

Baked Creamy Spinach Dip (continued)

Directions (continued)

  • bubbly and top is lightly browned. Remove from oven; top with
  • remaining Parmesan cheese. Bake 4-5 minutes longer or until cheese
  • is melted. Serve with bagel chips. Yield: 14 servings (1/4 cup
  • each).
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.