Hot Spinach Dip: Perfect with Hawaiian Bread Bowl or Chips
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!
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!
Notes
Want a crunch? Fold in a handful of diced water chestnuts when sautéing the spinach if you want a nice crunch.