Hot Creamy Spinach and Goat Cheese Dip
Updated Dec 24, 2025
This post may contain affiliate links. Please read our disclosure policy.
I made this dip 7 times in 3 months — that's how good it is. It's also great to bring to someone's house when you want to be loved.
Inspiration strikes from many places. I will readily admit that inspiration strikes me in the form of something needing to be used before it crosses over to the unusable side. I hate throwing out food — whether it be an ingredient or a leftover. I’m a little compulsive about it.
So, two gorgeous bunches of spinach that were getting less gorgeous + a Super Bowl gathering at our house = this Hot Creamy Spinach and Goat Cheese Dip. I have not stopped making this dip since.
On that original dip day, this was served with crackers, carrots, and tortillas, and it was gone, gone, gone in a flash. Luckily, it was followed by Pork Carnitas Tacos (with Meyer lemon) and Spicy Cole Slaw. And Fudgy One-Pot Brownies. No one was sad or hungry.
By signing up, you agree to our Privacy Policy.
What's In This Post?
Goat Cheese Spinach Dip Ingredients
- Olive oil – For cooking.
- Onion and garlic – These aromatics provide depth of flavor.
- Fresh spinach – This calls for a lot of spinach. The spinach will cook down and blend right into the other creamy ingredients, so just know that that huge pile will reduce dramatically as it cooks.
- Milk, cream cheese, goat cheese, and parmesan – The combination of these offers a creamy, rich, and slightly tangy base.
- Worcestershire sauce – For umami.
- Sriracha or other hot sauce – For a bit of heat
- Salt and Pepper – To taste.
How to Make Creamy Spinach and Goat Cheese Dip
- Cook the spinach and aromatics: Preheat the oven to 425 F. Cook the onions and garlic in olive oil over medium heat until golden. Add the spinach by handfuls as it shrinks down until it is all added and very wilted.
- Combine everything: Add the milk, cream cheese, goat cheese, and about half the Parmesan and whisk over medium heat until the cheese is melted and everything is smooth. Whisk in the Worcestershire, hot sauce, and salt and pepper.
- Bake: Transfer it to a baking dish, sprinkle over the rest of the Parm, and bake until bubbly and golden brown, 20 to 25 minutes at 425ºF. Enjoy hot.
Storage and Make Ahead
This spinach dip recipe with cream cheese stores well in an airtight container in the fridge for about 5 days. You can also make this dip a few days prior and cook it or reheat it in the oven before serving.
What to Serve With Hot Creamy Spinach and Goat Cheese Dip
Pin this now to find it later
Pin It
Hot, Creamy Spinach and Goat Cheese Dip
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 10 ounces fresh spinach (trimmed and coarsely chopped)
- ½ cup milk
- 1 (8-ounce) block cream cheese (regular or low fat; cut into cubes)
- ⅔ cup crumbled goat cheese
- ½ cup shredded Parmesan cheese
- ½ teaspoon Worcestershire sauce
- Sriracha or other hot sauce (to taste)
- Kosher salt and freshly ground black pepper (to taste)
- Crackers (or slices of baguette, or vegetables; for serving)
Instructions
- Preheat the oven to 425 F.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes, until golden. Add the spinach by handfuls as it shrinks down until it is all added and very wilted, about 5 minutes in all. If there looks to be significant excess liquid in the pan, transfer it to a strainer or colander and gently press it to extract any extra liquid.
- Return the skillet to the heat and add the milk, cream cheese, goat cheese, and about half the Parmesan and whisk occasionally over medium heat until the cheese is melted and everything is smooth, about 3 minutes. Add the Worcestershire, hot sauce and salt and pepper, and whisk to combine.
- Transfer it to a 3- or 4-cup baking dish, sprinkle over the rest of the Parm, and bake until bubbly and golden brown, 20 to 25 minutes. Serve hot.
I assume the other half of parmesan goes on top?
yes, sprinkle on right before baking!