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Craving creamy, cheesy hot spinach dip but only want a single serving? This recipe is for you! It’s quick, easy, and uses simple ingredients you likely have on hand. In just a few minutes, you’ll be enjoying your own personal bowl of warm, ultra-cheesy spinach dip. Perfect for those moments when you want a little something special, just for you!
Enjoy a small batch of hot spinach dip with crunchy homemade tortilla chips or some warm, crusty French bread. The dip is creamy, rich, and full of flavor – just right for when you’re looking for something simple and delicious. Grab a chip or a piece of bread and dig in!
Why You’ll Love This Recipe
- Perfect for One: Specially designed for a single serving, this gluten-free hot spinach dip is great for personal enjoyment or small gatherings.
- Easy to Make: With simple ingredients and clear instructions, you’ll have this dip ready in no time.
- Customizable: Adjust the recipe to suit your taste while keeping the classic flavors intact.
- Versatile for Any Occasion: Ideal for a personal snack, a small party treat, or a complement to your main meal.
- Just the Right Amount: Prepared in a ramekin, it’s the ideal portion for one. Want to make spinach dip for two? Just double the ingredients and use a bigger ramekin or baking dish.
Imagine a warm, creamy blend of spinach, melted cheeses, and savory flavors – that’s hot spinach dip! This classic appetizer is perfect for dipping with chips, crackers, or fresh veggies. Our single serving version means you can enjoy this delicious dip all for yourself, without any leftovers
Ingredients
If you have any ingredients leftover from this spinach dip recipe, check out our Leftover Ingredients Recipe Finder.
- Spinach: The main ingredient here is spinach, using 2 ounces of the fresh variety. Remember to cook down the spinach first before mixing it with other ingredients. If you’ve got extra spinach, consider using it in Chicken Tortellini Soup, a Spinach Turkey Wrap, or a Green Smoothie.
- Garlic: Add a clove of minced garlic for great flavor. It’s sautéed with the spinach. If you don’t have fresh garlic, jarred minced garlic or 1/8 teaspoon of garlic powder works too.
- Olive Oil: In this recipe, and others on my blog, I use extra virgin olive oil. It’s less processed, keeping a true olive flavor and more nutrients. If you prefer, light olive oil is a good substitute.
- Cream Cheese: A key component for the dip’s base. While I use full-fat cream cheese, a lighter version or neufchâtel is also an option. Leftover cream cheese can be used in Cheesecake Bars, Crack Chicken, Jalapeño Poppers, or Oreo Balls!
- Sour Cream: Full-fat sour cream is my recommendation for richness. You can swap it with Greek yogurt or mayonnaise, though they’ll alter the taste slightly. Got leftover sour cream? Use it in a Mexican Street Corn Salad, Deviled Eggs, Chicken Divan, or Corn Muffins.
- Cheese: Freshly shredded mozzarella blends beautifully and I suggest shredding it yourself for the best melt. Pre-shredded cheese often doesn’t melt as well. A bit of freshly grated Parmesan adds extra flavor. Consider using any extra mozzarella and Parmesan cheeses in Lasagna Soup or Smashed Brussels Sprouts.
- Salt and Black Pepper: Season to your liking. Despite the saltiness of the cheeses, I usually add 1/8 teaspoon each of salt and pepper. If you prefer, you can skip the extra salt.
Recipe Variations
- Spinach Artichoke Dip: Add in some chopped artichoke hearts for an additional layer of flavor.
- Spicy Spinach Dip: Spice it up with some red pepper flakes or diced jalapeños.
- Cheesy Spinach Dip: Go extra cheesy by adding more of your favorite kinds of cheese.
- Bacon Spinach Dip: For meat lovers, add in crispy, cooked bacon for a smoky flavor.
How To Make Hot Spinach Dip For One
These step-by-step photos and instructions help you visualize how to make this single serve dip recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat oil in a medium-sized skillet over medium heat. Add the minced garlic and cook, stirring frequently for 30 seconds.
- Add about half of the spinach to the pan. Using tongs, gently toss and turn the spinach so all of the unwilted leaves make contact with the bottom of the pan. As the spinach cooks down, add the remaining spinach and continue to toss. When all of the spinach is completely wilted, it is done.
- Transfer the spinach to a cutting board and coarsely chop the spinach.
- Heat the oven to 375° F (190° C). Lightly coat a 10-ounce ramekin with cooking spray or butter.
- In a medium-sized bowl, stir together the cream cheese, sour cream, Parmesan cheese, 1/4 cup of the mozzarella cheese, salt, and pepper.
- Stir in the cooked spinach.
- Spread the mixture into the prepared ramekin. Top with the remaining mozzarella cheese.
- Bake for 20 minutes or until the dip is bubbly and the cheese has melted.
- Enjoy with chips, crackers, bread, or vegetables.
Expert Tips
- Cheese Choice: Use freshly grated cheese over pre-shredded for a smoother and creamier dip.
- Spinach Prep: Ensure all the water is squeezed out of the spinach to avoid a watery dip.
- Use a 10-ounce ramekin or baking dish for the very best results. You can see the baking dishes we use and recommend on our store page.
Frequently Asked Questions
To make a single serving spinach artichoke dip, use 1-2 artichoke hearts that have been well drained and chopped. Add them to the cream cheese mixture before baking.
Yes! All of the ingredients in our simple hot spinach dip recipe are gluten-free. Just make sure you use gluten-free crackers or vegetables to serve with it.
Yes, use dairy-free cream cheese, sour cream, and vegan cheeses.
To make the dip ahead of time, prepare it up to the point of baking it. Cover it and refrigerate for up to 24 hours. When you are ready to serve it, bake it according to the instructions.
Absolutely! If you’d like to make a double batch of baked spinach dip, double the ingredient amounts in this recipe and use either a 4×6-inch baking dish or 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.
More Single Serving Dip Recipes You’ll Love
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 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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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
- Heat oil in a medium-sized skillet over medium heat. Add the minced garlic and cook, stirring frequently for 30 seconds, until the garlic begins to brown.
- Add about half of the spinach to the pan. Using tongs or a fork, gently toss and turn the spinach so all of the unwilted leaves make contact with the bottom of the pan. As the spinach cooks down, add the remaining spinach and continue to toss. When all of the spinach is completely wilted, it is done. Transfer the spinach to a cutting board and coarsely chop the spinach.
- Heat the oven to 375° F (190° C). Lightly coat a 10-ounce ramekin with cooking spray or butter.
- In a medium-sized bowl, stir together the cream cheese, sour cream, Parmesan cheese, ¼ cup of the mozzarella cheese, salt, and pepper.
- Stir in the cooked spinach.
- Spread the mixture into the prepared ramekin. Top with the remaining mozzarella cheese. Bake for 20 minutes or until the dip is bubbly and the cheese has melted.
- Enjoy with chips, crackers, bread, or vegetables.
Notes
- Cheese Choice: Opt for freshly grated cheese over pre-shredded for a smoother and creamier dip.
- Spinach Prep: Ensure all the water is squeezed out of the spinach to avoid a watery dip.
- Use a 10-ounce ramekin or baking dish for the very best results. You can see the baking dishes we use and recommend on our store page.
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.