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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
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    14 servings (1/4 cup each)


  • 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 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.

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  • lor726
    Jan 8, 2019

    I followed the recipe as is and there seems to be too much liquid for the amount of flour to thicken the sauce. Mine never thickened. I had to add a little slury of cornstarch and water to get it to thicken. I also wound up adding some garlic salt as my sister and I thought it needed a little more flavor.

  • Ruth
    Dec 26, 2018

    This is a delicious and different take on the usual spinach dip. Made it as written and served it with toasted pita and pumpernickel bread cut into 4 squares-good with both! ***delowenstein: I don't understand how you give a recipe 5 stars when you have basically changed the flavor by changing so many ingredients! Please make the recipe as written and then advise what you would like to change to create a new flavor. Otherwise it can be confusing to new cooks as what ingredients to use.

  • delowenstein
    Nov 2, 2015

    I'd used 4 cups cooked chopped spinach and also in addition to the 1 Tbsp. butter and 2 minced garlic cloves, I added 1 small onion, finely chopped. I'd used just 1/2 cup 2% milk, rather than 12-oz. evaporated milk. I'd used 1/2 cup each grated Parmesan cheese, DIVIDED and 1/2 cup shredded Cheddar cheese. I'd omitted the cream cheese and ricotta cheese. I'd baked 25 to 30 minutes at 350o F., then baked 10 to 15 minutes longer, watching carefully and rotating the baking dish to melt the Parmesan cheese. I'd kept the nutmeg, salt, pepper the same amount. I'd greased my baking dish for easier serving of this dip! This is a delicious dip recipe! Thank you, Jenn Tidwell, for sharing your recipe with Taste of Home! delowenstein

  • jennt1981
    Oct 16, 2014

    I don't see why it couldn't be made in the microwave...never know until you try! Let me know how it turns out if you do so :DYou just want to be sure that the flour gets cooks and will thicken. Also the cheese may not brown on top in the microwave.

  • shirazsheryl
    Oct 16, 2014

    Can this be made in the microwave?

  • angieact1
    Oct 7, 2013

    was a hit at the football party!