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This hot spinach dip is rich, creamy, and full of fresh spinach and melted cheese. Perfectly portioned for one, it’s an easy appetizer or snack that bakes in just 20 minutes. Serve with chips, crackers, or bread for a flavorful treat.
Pair this hot spinach dip with crispy tortilla chips or warm, crusty French bread for a satisfying treat. Rich, creamy, and packed with flavor, it’s the perfect choice when you want something easy and delicious. Scoop it up with your favorite chip or bread and enjoy!
Why You’ll Love This Recipe
- Perfectly Portioned: Made for one, this gluten-free spinach dip is just the right size for a personal treat or a small gathering.
- Quick and Simple: Using a handful of ingredients, this dip comes together effortlessly with easy-to-follow instructions.
- Versatile: Enjoy it as a snack, a party appetizer, or a side dish.
- Easily Scaled: Need more? Double the ingredients and use a larger baking dish for two servings.
Picture a rich, creamy blend of fresh spinach, melted mozzarella, and Parmesan, all baked to perfection in a single serving dish. This flavorful hot spinach dip is ideal for pairing with chips, crackers, or crisp vegetables. Perfectly portioned, it’s designed for one, so you can enjoy every bite without worrying about excess leftovers.
Ingredients
If you have any ingredients leftover from this small batch spinach dip recipe, check out our Leftover Ingredients Recipe Finder.
- Spinach: This recipe uses 2 ounces of fresh spinach. Cook it down before mixing it with the other ingredients. Extra spinach? Try it in Chicken Tortellini Soup, a Spinach Turkey Wrap, or a Green Smoothie.
- Garlic: A single clove of minced garlic adds wonderful flavor and is sautéed with the spinach. If fresh garlic isn’t available, use jarred minced garlic or 1/8 teaspoon of garlic powder as a substitute.
- Olive Oil: I use extra virgin olive oil for its robust flavor and nutrient benefits. Light olive oil works just as well if that’s your preference.
- Cream Cheese: Full-fat cream cheese creates a rich base for the dip. A lighter version or neufchâtel cheese can be used instead. Leftover cream cheese is perfect for Cheesecake Bars, Crack Chicken, Jalapeño Poppers, or Oreo Balls!
- Sour Cream: Full-fat sour cream adds creaminess and richness. You can substitute with Greek yogurt or mayonnaise, but it will slightly change the flavor. Use any leftovers in Mexican Street Corn Salad, Deviled Eggs, Chicken Divan, or Corn Muffins.
- Cheese: Freshly shredded mozzarella melts beautifully, and I recommend shredding it yourself for the best results. A sprinkle of freshly grated Parmesan adds even more flavor. Extra mozzarella or Parmesan? Use them in Lasagna Soup or Smashed Brussels Sprouts.
- Salt and Black Pepper: I suggest starting with 1/8 teaspoon of each to season the dip, but adjust to your taste. You can skip the salt if you find the cheeses salty enough.
Recipe Variations
- Spinach Artichoke Dip: Mix in chopped artichoke hearts for added texture and flavor.
- Spicy Spinach Dip: Add a kick of heat with red pepper flakes or diced jalapeños.
- Extra Cheesy: Boost the cheesiness by incorporating extra mozzarella, Parmesan, or your favorite cheese.
- Spinach and Bacon Dip: Stir in crispy, cooked bacon for a smoky, savory twist.
How To Make Hot Spinach Dip
These step-by-step photos and instructions help you visualize how to make this single serve spinach dip recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Garlic: Heat the olive oil in a medium skillet over medium heat. Add the minced garlic and cook, stirring often, for about 30 seconds until fragrant.
- Cook the Spinach: Add half of the spinach to the skillet. Use tongs to gently toss and turn the leaves so they cook evenly. Once it wilts down, add the rest of the spinach and continue tossing until all the leaves are wilted.
- Chop the Spinach: Transfer the cooked spinach to a cutting board and chop it into smaller pieces.
- Prepare the Ramekin: Preheat your oven to 375°F (190°C). Lightly grease a 10-ounce ramekin with cooking spray or butter.
- Mix the Base: In a medium bowl, combine the cream cheese, sour cream, Parmesan cheese, some of the mozzarella, salt, and pepper. Mix until smooth.
- Add the Spinach: Stir the chopped spinach into the cream cheese mixture until well combined.
- Assemble the Dip: Spread the spinach mixture into the prepared ramekin. Sprinkle the remaining mozzarella cheese on top.
- Bake: Place the ramekin in the oven and bake for 20 minutes, or until the dip is bubbly and the cheese on top is melted.
- Serve: Enjoy with chips, crackers, bread, or fresh vegetables.
Expert Tips
- Choose Freshly Grated Cheese: Grate your own cheese for a smoother, creamier dip. Pre-shredded cheese doesn’t melt as well.
- Remove Excess Water: Squeeze out all the water from the spinach to prevent a watery dip.
- Use the Right Dish: A 10-ounce ramekin or baking dish works best.
Frequently Asked Questions
Yes, you can use frozen spinach. Be sure to thaw and squeeze out all the excess water before using it in the recipe.
Absolutely! Simply double the ingredients and use a 5×5-inch baking dish. Set the timer for 15 minutes and if the cheese has not melted, bake for an additional 5-8 minutes.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat it in the oven at 350°F (175°C) for about 10 minutes or in the microwave until warmed through.
Yes, use dairy-free cream cheese, sour cream, and vegan cheeses.
To make spinach artichoke dip, chop 1-2 drained artichoke hearts and mix them into the cream cheese mixture before baking.
Yes, you can assemble the dip and refrigerate it before baking. When ready to serve, bake as directed.
More Single Serve Dip Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve hot spinach dip recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Hot Spinach Dip For One
Equipment
Ingredients
- ½ tablespoon olive oil
- 1 clove garlic -minced
- 2 ounces fresh spinach (approximately 2 cups, packed)
- 2 ounces cream cheese
- 1 tablespoon sour cream
- 1 tablespoon grated Parmesan cheese
- ½ cup shredded mozzarella cheese -divided
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Cook the Garlic: Heat the olive oil in a medium skillet over medium heat. Add the minced garlic and cook, stirring often, for about 30 seconds until fragrant.
- Cook the Spinach: Add half of the spinach to the skillet. Use tongs to gently toss and turn the leaves so they cook evenly. Once it wilts down, add the rest of the spinach and continue tossing until all the leaves are wilted.
- Chop the Spinach: Transfer the cooked spinach to a cutting board and chop it into smaller pieces.
- Prepare the Ramekin: Preheat your oven to 375°F (190°C). Lightly grease a 10-ounce ramekin with cooking spray or butter.
- Mix the Base: In a medium bowl, combine the cream cheese, sour cream, Parmesan cheese, 1/4 cup of the mozzarella, salt, and pepper. Mix until smooth.
- Add the Spinach: Stir the chopped spinach into the cream cheese mixture until well combined.
- Assemble the Dip: Spread the spinach mixture into the prepared ramekin. Sprinkle the remaining mozzarella cheese on top.
- Bake: Place the ramekin in the oven and bake for 20 minutes, or until the dip is bubbly and the cheese on top is melted.
- Serve: Enjoy with chips, crackers, bread, or fresh vegetables.
Notes
-
- Choose Freshly Grated Cheese: Grate your own cheese for a smoother, creamier dip. Pre-shredded cheese doesn’t melt as well.
-
- Remove Excess Water: Squeeze out all the water from the spinach to prevent a watery dip.
-
- Use the Right Dish: A 10-ounce ramekin or baking dish works best.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Easy & very delicious 😋
I highly recommend!
This was so great! I used part of a bag of frozen chopped spinach by thawing it in my microwave & then pressing the water out in a strainer with the back of a large spoon. I like frozen veg because I don’t have to worry about it going bad before I use it. Thank you for this and all your other recipes!
I made these today, did not have cream cheese so substitued laughing cow light cheese. OMG this was/is so good!!!!
Very delicious recipe – perfect serving size. Thanks for posting!
I’ve been trying to do Weight Watchers points plus program and I’m finding your on dish kitchen meals fit the bill. They’re easy to prepare most times there’s little or no left overs. I find I’m not a fan of some of the spices in some of your recipes (some in Ww’s I don’t care for either) so I sun spices I like and hope they taste okay.
Hi Joanie!
Do you think provolone would work in place of the mozzarella?
Thank you!
Yes! I think provolone would be a delicious substitution.
Oh golly! Made with provolone, and it was delicious! Easy enough to make, that I’m positive I’ll make it often! Thank you!
I made your hot spinach dip today. It was so delicious. I will make this often. Good way to use up the spinach I always have left over after making your stuffed manicotti
What a blessing to find this recipe. I have added to to my very favorites and cannot wait to it as a special treat while relaxing with my favorite book in hand. As always your recipes are so easy to follow and I’ve yet to find one that doesn’t taste delicious and truly satisfies me. Thanks so very much for all your great recipes.
Great recipe.