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a single serving hot spinach dip in a ramekin with a chip on the side.
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5 from 10 votes

Hot Spinach Dip For One

This single serving hot spinach dip is a creamy, baked appetizer made with fresh spinach, garlic, and melted cheese. Ready in 20 minutes, it’s an easy, perfectly portioned spinach dip for one or two people.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: cheese, cheese dip, hot spinach dip, hot spinach dip for one, single serving hot spinach dip, spinach, spinach dip
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

Instructions

  • Heat the olive oil in a medium skillet over medium heat. Add the garlic and cook, stirring, for about 30 seconds.
  • Add half of the spinach to the skillet and toss with tongs until wilted. Add the remaining spinach and cook, tossing, until all the spinach is fully wilted.
  • Transfer the cooked spinach to a cutting board and roughly chop into smaller pieces.
  • Preheat the oven to 375°F. Lightly grease a 10-ounce ramekin with butter or cooking spray.
  • In a medium bowl, stir together the cream cheese, sour cream, Parmesan, some of the mozzarella, salt, and black pepper until smooth.
  • Stir the chopped spinach into the cream cheese mixture until evenly mixed.
  • Spoon the spinach dip into the prepared ramekin and sprinkle the remaining mozzarella over the top.
  • Bake for 20 minutes, or until the dip is hot and bubbly and the cheese is melted.
  • Serve warm with chips, crackers, bread, or fresh vegetables.

Notes

    • Use freshly grated cheese: Grate your own cheese for a smoother, creamier spinach dip. Pre-shredded cheese doesn’t melt as evenly.
    • Remove excess moisture from the spinach: After cooking, squeeze or press out as much liquid as possible to keep the dip thick and creamy.
    • Use the correct baking dish: A 10-ounce ramekin is the ideal size. Using a larger dish will cause the dip to spread too thin and bake unevenly.
    • Soften the cream cheese first: Let it sit at room temperature for easier mixing and a smoother dip.
    • Season after mixing: Taste the dip before baking and adjust the salt if needed, especially since cheeses vary in saltiness.
    • Watch for visual doneness: The dip is ready when it’s bubbling around the edges and the cheese on top is fully melted.
     
    If doubling the recipe, use two 10-ounce ramekins or a 5x5-inch baking dish

    Nutrition

    Serving: 1serving | Calories: 446kcal | Carbohydrates: 8g | Protein: 17g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 97mg | Sodium: 780mg | Potassium: 142mg | Sugar: 3g | Vitamin A: 1258IU | Vitamin C: 1mg | Calcium: 394mg | Iron: 1mg

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