Ingredients
- For the Dip:
- 8 oz cream cheese, softened
- 1 cup sour cream
- 12 oz frozen spinach, thawed and squeezed dry
- 3 teaspoons garlic, minced
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, shredded
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- For the Parmesan Topping:
- 1 cup Parmesan cheese, finely grated
- ½ cup panko bread crumbs
- ¼ cup mayonnaise
- 1 teaspoon garlic, minced
- 1 teaspoon dried parsley
Instructions
- Preheat oven to 375°F (190°C). Spray a 1.5-quart baking dish with non-stick spray.
- In a large bowl, combine cream cheese, sour cream, spinach, garlic, mozzarella, Parmesan, salt, and crushed red pepper. Mix well and spread into prepared baking dish.
- Bake uncovered for 15 minutes.
- While baking, prepare topping by mixing Parmesan, panko, mayonnaise, garlic, and parsley in a bowl.
- Remove dip from oven, stir to combine, then sprinkle topping evenly over dip.
- Bake for an additional 5 minutes, then turn broiler on to brown and crisp the topping for 2–5 minutes (watch closely).
- Serve hot with pita chips, tortilla chips, or veggie sticks.
Notes
- Make sure to fully squeeze excess moisture from spinach to avoid a watery dip.
- Can be made ahead and baked just before serving.
- For extra flavor, add a pinch of smoked paprika to the topping.
- Leftovers can be reheated in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 233 kcal
- Sugar: 1 g
- Sodium: 390 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 39 mg
