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Cream cheese spinach dip with toasted bread
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5 from 61 votes

Cream Cheese Spinach Dip

This Cream Cheese Spinach Dip is a rich creamy dip that is a made with greek yogurt instead of sour cream - great with bread and crackers!
Course Appetizer
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 servings
Calories 82kcal
Author Yumna Jawad


  • Nonstick cooking spray
  • 10 ounces frozen spinach thawed
  • 1 cup Greek yogurt
  • 8 ounces cream cheese softened
  • 1 ¼ cup shredded mozzarella divided
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt plus more to taste
  • Freshly ground black pepper
  • Sliced toasted french bread for serving


  • Preheat oven to 350°F and set an oven rack in the upper third of the oven. Spray an 8×11 baking dish with cooking spray, then set aside.
  • Set thawed frozen spinach over a colander and wring out any excess moisture with a clean kitchen towel or your hands.
  • In a large bowl, mix Greek yogurt and cream cheese until smooth. Add spinach, 1 cup mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper. Mix until combined.
  • Transfer to prepared baking dish and smooth it out to an even layer. Top with remaining ¼ cup of mozzarella.
  • Bake until cheese is melted, about 5-10 minutes. Switch oven to a high broil and place dip on top rack. Broil until cheese is golden brown and bubbling, 2 minutes. Serve immediately with crackers, bread, or pita.


Storage: Leftovers will keep well in the fridge for up to 3 days and can be reheated in the oven at 360F.
Make Ahead Tip: Cover and refrigerate for up to 3 days. Stir before serving.


Serving: 1serving | Calories: 82kcal | Carbohydrates: 2g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 412mg | Potassium: 137mg | Sugar: 1g | Vitamin A: 1520IU | Vitamin C: 4.9mg | Calcium: 117mg | Iron: 0.5mg