Hot Creamy Mushroom and Spinach Dip
Updated Nov 18, 2025
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This easy-to-make hot mushroom dip is rich, creamy, and packed with savory flavor from sautéed mushrooms, tender spinach, and melty cheese. It’s the kind of warm, comforting vegetarian appetizer that disappears in minutes, and it's ideal for parties, holidays, game day, or any moment that calls for a bubbling skillet of deliciousness.
The words “hot dip” sure seem to get people’s attention. When a warm, cheese dip lands on the table, people suddenly appear from rooms you didn’t even know existed. This hot Mushroom Spinach Dip is that kind of appetizer: creamy, savory, loaded with sautéed mushrooms and spinach, and bubbling away in its irresistibly golden state.
It’s the dip you bring to a party when you want to guarantee the dish is scraped clean and that people will call the next day asking for the recipe. (But be a good guest, and make sure you ask if you can have some oven space to heat it up!)
The first time I made this, I served it with a warm baguette, which my family ripped apart and ran through the dip with enthusiasm. Next time, it was buttery crackers. Another time, I had a burst of restraint and served it with carrots.
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What's In This Post?
Ingredients
- Unsalted butter
- Mushrooms – Any kind of mushroom will work.
- Onion – For sweet and savory notes.
- Spinach – I like to use fresh spinach, but frozen will work fine, too.
- Crumbled fresh goat cheese – For a bit of tang.
- Sour cream – For the signature creaminess.
How to Make Hot Spinach Mushroom Dip
- Make the dip: In a skillet, heat the butter over medium-high heat. Sauté the mushrooms and onions until translucent. Stir in the spinach, salt, and pepper, followed by the goat cheese and sour cream
- Bake: Spread the dip in a shallow baking dish and bake at 350ºF for 15-20 minutes.
Hot Creamy Mushroom and Spinach Dip
Ingredients
- 2 tablespoons unsalted butter
- 1 pound mushrooms (any kind; wiped and chopped)
- ½ cup finely chopped onion
- 3 cups roughly chopped fresh spinach leaves
- Kosher salt and freshly ground black pepper (to taste)
- 4 ounces fresh goat cheese (crumbled)
- 1 cup sour cream
Instructions
- Preheat the oven to 350 F.
- Heat the butter in a skillet over medium-high heat. Stir in the mushrooms and onions, and sauté until the mushrooms have softened and browned, the onion is translucent, and any liquid that has been released is evaporated, about 7 minutes. Stir in the spinach, season with salt and pepper, and continue cooking until the spinach has wilted, about 3 minutes. Stir in the goat cheese until it is melted and blended evenly into the vegetables. Stir in the sour cream, then spread the mixture into a shallow 3- or 4-cup baking dish.
- Bake until the dip is bubbling and hot, 15 to 20 minutes.
I was looking for something different for a family party – 18 people. This recipe came together well, maybe a little too much sour cream at the end – next time I will try 1/2 cup first, before stirring in the rest. But great flavour, and important to me, is high veggie content. I prepared it today, and put it in the fridge. Tomorrow, just before the party, I will bake it in the oven and serve with crackers and vegetable sticks. Thanks for this recipe – good for vegetarians, good for keto dieters too.