This spinach dip recipe is a warm, creamy, crowd-pleasing appetizer made with simple ingredients. Serve in a homemade Hawaiian Bread Bowl or with tortilla chips for the perfect finger food!
If you’re looking for a classic recipe that’s a big hit at every dinner party, family gathering, or game night, this easy spinach dip is it. Rich, cheesy, and packed with flavor, it’s made to be served warm inside a loaf of Hawaiian bread, alongside bread cubes, fresh vegetables, or your favorite dippers like chips and crackers.
Unlike a cold dip, this version is served hot and melty for the best results, but still comes together in one saucepan with simple ingredients you are likely to already have at home. It’s quick to make and easy to customize—with room for favorite mix-ins like parmesan cheese, green onions, or even artichoke hearts if you’re after a spinach artichoke dip vibe.
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Tools You’ll Need
You don’t need much to pull this off, but having the right tools helps with a smooth prep:
- Medium saucepan
- Cheese grater (freshly grated cheese melts better)
- Measuring spoons and cups
- Silicone spatula
- Airtight container for leftovers
Want to save this for later? Scroll to the bottom for a printable recipe card with prep time, ingredient list, and simple steps. Perfect to keep in your kitchen binder or meal prep folder!
Ingredients
- 2 tablespoons salted butter
- 2 cups frozen chopped spinach
- 8 ounces full-fat cream cheese, cubed
- 1 cup full-fat sour cream
- Seasonings:
- 2 pinches cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 teaspoons dry ranch seasoning
- 1 cup freshly grated Colby Jack cheese
- Optional: A splash or two of milk to thin the dip if needed
How To Make It:
Cook the Spinach
In a medium saucepan over medium heat, melt the butter. Add the frozen chopped spinach and sauté until it’s bright green and fully softened. If you’re using fresh spinach, cook until wilted. You can also fold in a handful of diced water chestnuts at this stage if you want a nice crunch.
Add Cream Cheese
Stir in the cubed cream cheese and let it melt completely, stirring often.
Incorporate the Sour Cream
Stir in the sour cream until the mixture is smooth and creamy.
Season the Dip
Sprinkle in the cayenne pepper, onion powder, garlic powder, salt, and ranch seasoning. Stir well.
Melt in the Cheese
Turn the heat to low-medium. Add the freshly grated Colby Jack cheese and stir until melted. You can experiment by substituting or adding different types of cheese for extra flavor.
Adjust Consistency
If the dip feels too thick, add a little milk until it reaches your preferred texture. A thinner dip is ideal for fresh vegetables or the bread cubes from a Hawaiian bread bowl, while thicker is better for chips.
Serve
Once cheese is fully melted, serve warm and enjoy!
Cheese Variations
Don’t be afraid to experiment with flavors. Here are a few ideas:
- Parmesan cheese – For a salty, nutty touch
- Pepper Jack – For heat
- Mozzarella + Parmesan – Classic spinach artichoke dip pairing
- Sharp Cheddar – Bold and tangy
- Smoked Gouda – Rich and smoky flavor
Serving Suggestions
This recipe is perfect for serving in a bread bowl recipe style. Hollow out the top of the loaf to create an edible bowl. Save the soft center bread pieces for dipping, and arrange it on a serving platter along with:
- Fresh vegetables (carrots, bell peppers, cucumbers)
- Pita chips
- Crackers
- Pretzels
Great for family dinners, potlucks, or as a cozy snack during movie night, this dip pairs beautifully with nearly anything.
Tip: If not using a bread bowl, transfer to a pretty serving bowl and serve warm.
Make Your Own Hawaiian Bread Bowl
Want to take this dip to the next level? Try serving it in a homemade Potato Flake Sourdough Hawaiian bread bowl! The subtle sweetness of the bread pairs perfectly with the rich, savory flavors of this spinach dip. Plus, making your own bread bowl adds a beautiful, rustic touch to your serving platter—and it doubles as an edible bowl that guests can tear apart and enjoy as they dip.
I have a full tutorial on how to make a soft, golden potato flake sourdough Hawaiian bread loaf that’s perfect for hollowing out and serving dips. It’s easier than you might think and always a crowd-pleasing appetizer when paired with this spinach dip.
Click here to get the Hawaiian Bread Bowl recipe
How to Cut and Use Hawaiian Bread for a Bread Bowl
Using a loaf of Hawaiian bread as a bread bowl not only tastes great but make for an impressive presentation. The slightly sweet, pillowy center and golden crust make it the perfect edible vessel for serving warm dips like this spinach dip.
Here’s how to prepare your bread bowl:
Choose the Right Loaf
If you aren’t making your own bread bowl, look for a round loaf of Hawaiian bread. Usually found near the Hawaiian rolls at the grocery store. It should have enough height and structure to hold the dip without collapsing.
Slice the Top of the Loaf and Hollow Out the Center
Using a serrated knife, carefully cut a round hole in the top of the loaf—Using a bowl as a guide for best results. Cut strips into this round piece, making it easier to remove. Cut these pieces into bread cubes for dipping.
Fill and Serve
Place your hollowed-out loaf on a serving platter or large plate. Spoon your warm spinach dip into the bread bowl right before serving to avoid softening the sides of the bowl too early. Arrange the bread cubes, fresh vegetables, or other favorite dippers like crackers or sourdough bread chunks around it for a beautiful presentation.
For best results, fill the bread bowl just before serving and enjoy within a couple of hours for maximum freshness and structure. PRO TIP: Use a glass bowl the size of the hole to place the spinach dip down inside the bread bowl without making the sides of the bread soggy
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop or microwave, stirring in a splash of milk to loosen if necessary.
Pin for later and share with a friend:
This hot spinach dip is the ultimate appetizer—it’s creamy, comforting, and super customizable. Whether you serve it in a loaf of Hawaiian bread or with crunchy chips and veggies, this recipe becomes the favorite dish at the party. It’s a classic recipe with plenty of room to make it your own—and it’s always a big hit.
If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much!
I also love seeing all of the delicious creations you make! Share your photo over on instagram or facebook and give me a tag @littletennesseehome
Hot Spinach Dip: Perfect with Hawaiian Bread Bowl or Chips
Equipment
- Medium saucepan
- Cheese grater (freshly grated cheese melts better)
- Measuring spoons and cups
- Silicone spatula
- Airtight container for leftovers
Ingredients
- 2 tablespoons salted butter
- 2 cups frozen chopped spinach
- 8 ounces full-fat cream cheese cubed
- 1 cup full-fat sour cream
- 2 pinches cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 teaspoons dry ranch seasoning
- 1 cup freshly grated Colby Jack cheese
- Optional: A splash or two of milk to thin the dip if needed
Instructions
- In a medium saucepan over medium heat, melt the butter. Add the frozen chopped spinach and sauté until it’s bright green and fully softened. If you're using fresh spinach, cook until wilted.
- Stir in the cubed cream cheese and let it melt completely, stirring often.
- Stir in the sour cream until the mixture is smooth and creamy.
- Sprinkle in the cayenne pepper, onion powder, garlic powder, salt, and ranch seasoning. Stir well.
- Turn the heat to low-medium. Add the freshly grated Colby Jack cheese and stir until melted. You can experiment by substituting or adding different types of cheese for extra flavor.
- If the dip feels too thick, add a little milk until it reaches your preferred texture. A thinner dip is ideal for fresh vegetables or the bread cubes from a Hawaiian bread bowl, while thicker is better for chips.
- Once cheese is fully melted, serve warm and enjoy!
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