Hot Spinach Dip Recipe

Name: Hot Spinach Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. half and half; 3 Tbsp. butter or margarine; 3 Tbsp. flour; 3/4 tsp. Tabasco sauce; 1/3 c. grated Parmesan cheese; 1/8 tsp. salt or to taste; 1/4 tsp. black pepper; 1 (10 oz.) pkg. frozen spinach, thawed and squeezed; 2 oz. Cheddar cheese, shredded; 2 oz. Mozzarella cheese, shredded; tortilla chips; sour cream; salsa

Servings: persons

1 c. half and half
3 Tbsp. butter or margarine
3 Tbsp. flour
3/4 tsp. Tabasco sauce
1/3 c. grated Parmesan cheese
1/8 tsp. salt or to taste
1/4 tsp. black pepper
1 (10 oz.) pkg. frozen spinach, thawed and squeezed
2 oz. Cheddar cheese, shredded
2 oz. Mozzarella cheese, shredded
tortilla chips
sour cream
salsa

1
Preheat oven to 325u00b0.
2
In small saucepan over medium heat, bring half and half to a simmer.
3
In another saucepan, melt butter and add flour to make a paste; cook 1 minute.
4
Add flour mixture to half and half.
5
Whisk constantly until thickened, 1 to 2 minutes.
6
Remove and add Tabasco, Parmesan, salt and pepper.
7
Cool to room temperature.
8
(At this point, the sauce can be refrigerated for 2 days.) Stir in spinach.
9
Can add more Tabasco, salt and pepper.
10
Spread in 9-inch pie pan or individual casserole dishes.
11
Top with cheeses.
12
Bake about 15 minutes.
13
Serve with chips with sour cream and salsa on the side.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. half and half, 3 Tbsp. butter or margarine, 3 Tbsp. flour, 3/4 tsp. Tabasco sauce, and more.

Yes, Hot Spinach Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hot Spinach Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions