Appetizer – Page 2 – Family Feast

About 80% of party dips vanish in the first hour, so you’ll want reliable recipes on hand. You can make 14 creamy spinach dips from simple pantry ingredients, each with clear steps for fast prep and big flavor. Try hot artichoke and spinach for a crowd, a bacon-cream cheese version for smoky richness, or a lighter Greek yogurt dip with lemon for balance. Keep going to find the recipe that fits your time and taste. Classic Hot Creamy Spinach and Artichoke Dip A warm, gooey crowd-pleaser that’s perfect for parties or cozy nights in. Ingredients: 8 ounces cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 1 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 10 ounces frozen chopped spinach, thawed and well‑drained (or 12–14 ounces fresh spinach, cooked and squeezed dry) 1 (14-ounce) can artichoke hearts, drained and chopped 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon crushed red pepper flakes (optional) 1 tablespoon olive oil or butter (for sautéing, if using fresh spinach) Extra Parmesan or mozzarella for topping (optional) Crackers, toasted bread, or vegetable sticks for serving How to Make: Preheat the oven to 375°F (190°C). If using fresh spinach, heat the oil or butter in a skillet, sauté spinach until wilted, then squeeze out excess liquid and chop; if using frozen, make sure it’s thawed and very well drained. In a mixing bowl, beat the softened cream cheese until smooth. Stir in sour cream and mayonnaise until fully combined. Add Parmesan, mozzarella, minced garlic, salt, pepper, and red pepper flakes; mix well. Fold in the drained spinach and chopped artichoke hearts until everything is evenly incorporated. Transfer the mixture to a small baking dish and spread it into an even layer. Sprinkle extra Parmesan or mozzarella on top if you like a golden crust. Bake for 20–25 minutes until bubbly and lightly golden on top. Remove from oven and let rest for 5 minutes before serving. Dig in with crackers, bread, or veggies — this bubbly, cheesy dip disappears fast! Bacon and Cream Cheese Spinach Dip Savory, smoky bacon meets silky cream cheese in this crowd-pleasing spinach dip. Ingredients: 8 oz cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 1 cup cooked spinach, well-drained and chopped (fresh or thawed frozen) 6 slices bacon, cooked crisp and crumbled 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella) 2 green onions, thinly sliced 1 clove garlic, minced 1 tsp Worcestershire sauce 1/2 tsp onion powder Salt and black pepper, to taste Optional: a pinch of crushed red pepper for heat For serving: crackers, toasted baguette slices, or fresh vegetables How to Make: Cook and crisp the bacon, drain on paper towels, then crumble; set aside. If using frozen spinach, thaw and squeeze out excess moisture; chop roughly. In a medium bowl, beat the softened cream cheese until smooth. Stir in the sour cream and mayonnaise until fully combined and creamy. Add the chopped spinach, crumbled bacon (reserve a little for garnish), shredded cheese, green onions, garlic, Worcestershire, and onion powder. Mix well and season with salt, pepper, and crushed red pepper if using; taste and adjust seasoning. Transfer to a serving bowl; sprinkle reserved bacon on top and extra cheese or green onion if you like. Chill for at least 30 minutes to let flavors meld, or serve immediately if you can’t wait. Dig in with crackers or veggies and enjoy that irresistible creamy, smoky goodness! Greek Yogurt Spinach Dip With Dill and Lemon Bright, zesty spinach dip that’s creamy, tangy, and ready in minutes. Ingredients: 2 cups plain Greek yogurt (full-fat or 2%) 1 cup cooked, well-drained spinach (fresh wilted and chopped or thawed frozen, squeezed dry) 2 tablespoons fresh dill, finely chopped (or 2 tsp dried dill) 1 tablespoon lemon juice (fresh) 1 teaspoon lemon zest 1 small garlic clove, minced (or 1/2 tsp garlic powder) 2 tablespoons olive oil 1/4 teaspoon salt, or to taste 1/4 teaspoon black pepper, or to taste Optional: 2 tablespoons finely chopped green onion or chives Optional: pinch of crushed red pepper for a little heat For serving: pita chips, fresh veggies, toasted bread, or crackers How to Make: If using fresh spinach, sauté or steam until wilted, cool slightly, squeeze out excess moisture, and chop finely. If using frozen, thaw and squeeze dry. In a medium bowl, combine the Greek yogurt, lemon juice, lemon zest, and olive oil; stir until smooth. Add the chopped spinach, minced garlic, and fresh dill to the yogurt mixture. Season with salt and pepper, add green onion or chives if using, and mix until evenly combined. Taste and adjust lemon, salt, or dill as needed; add a pinch of red pepper if you want heat. Chill in the refrigerator for at least 30 minutes to let flavors meld (can serve immediately if short on time). Serve cold or at room temperature with pita chips, veggies, or toasted bread. Enjoy scooping up this bright, creamy dip—perfect for parties or a healthy snack! Roasted Garlic and Parmesan Spinach Dip Roasted Garlic and Parmesan Spinach Dip — rich, garlicky, and irresistibly creamy. Ingredients: 1 whole head garlic 1 tablespoon olive oil 10 oz frozen chopped spinach, thawed and well-drained (or 2 cups fresh cooked and chopped) 8 oz cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 3/4 cup freshly grated Parmesan cheese, plus extra for sprinkling 1/4 teaspoon ground nutmeg (optional) Salt and freshly ground black pepper, to taste 1/4 teaspoon crushed red pepper flakes (optional) 2 tablespoons chopped fresh parsley (optional, for garnish) Bread, chips, crackers, or vegetable sticks for serving How to Make: Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose cloves, drizzle with olive oil, wrap in foil, and roast 30–35 minutes until soft and caramelized. While garlic roasts, squeeze excess water from the thawed spinach using a clean towel or cheesecloth; finely chop if needed. Let roasted garlic cool slightly, then squeeze the softened cloves out into a small bowl and mash into a paste. In a medium bowl, beat together the cream cheese, sour cream, and mayonnaise until smooth and creamy. Stir in the mashed roasted garlic, chopped spinach, and 3/4 cup Parmesan until evenly combined. Season with nutmeg (if using), salt, pepper, and red pepper flakes to taste. Transfer the mixture to a small baking dish, sprinkle a little extra Parmesan on top, and bake at 350°F (175°C) for 15–20 minutes until bubbly and lightly golden. Remove from oven, garnish with chopped parsley if desired, and let sit a few minutes before serving. Serve warm with bread, chips, crackers, or veggie sticks and dig in. Enjoy — this silky, cheesy dip will disappear fast at any gathering! Creamy Goat Cheese and Spinach Crostini Dip A tangy, creamy goat cheese and spinach crostini dip that’s elegant enough for guests and effortless enough for weeknights. Ingredients: 8 oz goat cheese, softened 4 oz cream cheese, softened 1/2 cup sour cream or Greek yogurt 1 cup cooked spinach, well-drained and chopped (about 6–8 oz fresh before cooking) 2 cloves garlic, minced 1/4 cup grated Parmesan cheese 2 tablespoons olive oil (plus extra for brushing crostini) 1 teaspoon lemon zest 1 tablespoon lemon juice 1/4 teaspoon red pepper flakes (optional) Salt and black pepper to taste 1 baguette, sliced into 1/2-inch rounds Fresh herbs for garnish (chives, parsley, or thyme) How to Make: Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast the crostini in the oven 6–8 minutes or until golden and crisp; set aside to cool. If using fresh spinach, sauté briefly in a drizzle of olive oil until wilted, then squeeze out excess moisture and chop. If using frozen, thaw and squeeze dry before chopping. In a medium bowl, combine softened goat cheese, cream cheese, and sour cream (or Greek yogurt). Stir until smooth and creamy. Fold in the chopped spinach, minced garlic, Parmesan, lemon zest, lemon juice, and red pepper flakes if using. Taste and season with salt and black pepper; adjust lemon or cheese to preference. Transfer the dip to a serving bowl and drizzle a little olive oil on top. Garnish with chopped fresh herbs. Serve the dip warm or at room temperature with the crostini for scooping. Dig in and enjoy the bright, creamy flavor—perfect for parties or a cozy snack night! Buffalo Spinach Dip With Blue Cheese Crumbles Buffalo Spinach Dip With Blue Cheese Crumbles — spicy, creamy, and perfect for game day. Ingredients: 8 oz cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup hot buffalo wing sauce (adjust to taste) 1 cup cooked, chopped spinach (squeeze out excess liquid) 1 cup shredded mozzarella or cheddar cheese 1/2 cup crumbled blue cheese (plus extra for garnish, optional) 1 small garlic clove, minced 1/4 teaspoon onion powder Salt and black pepper to taste 2 tablespoons chopped green onions or chives (optional) Veggie sticks, chips, or toasted bread for serving How to Make: Preheat the oven to 350°F (175°C) if you plan to bake the dip for a warm, bubbly finish. In a medium bowl, beat the softened cream cheese until smooth. Stir in the sour cream and mayonnaise until well combined and creamy. Mix in the buffalo wing sauce, minced garlic, onion powder, and a pinch of salt and pepper. Fold in the cooked, well-drained spinach, shredded cheese, and half of the crumbled blue cheese. Transfer the mixture to a small baking dish and spread it evenly. Sprinkle the remaining shredded cheese and the remaining blue cheese crumbles on top. Bake for 15–20 minutes, or until the dip is hot and bubbly and the top is lightly golden; alternatively, serve chilled if you prefer a cold dip. Remove from the oven and let rest for 5 minutes; sprinkle with chopped green onions or chives if using. Serve warm with veggie sticks, chips, or toasted bread and enjoy the spicy, creamy goodness. Enjoy the kick with every creamy, cheesy scoop! Warm Four-Cheese Spinach Dip Warm, gooey spinach dip loaded with four melty cheeses—perfect for scooping with crusty bread or chips. Ingredients: 10 oz frozen chopped spinach, thawed and well-drained 4 oz cream cheese, softened 1/2 cup sour cream 1/4 cup mayonnaise 1/2 cup shredded mozzarella 1/2 cup shredded sharp cheddar 1/4 cup grated Parmesan 1/4 cup crumbled blue cheese or gorgonzola (or substitute fontina for milder flavor) 1 small onion, finely chopped 2 garlic cloves, minced 1 tablespoon butter or olive oil 1/4 teaspoon crushed red pepper flakes (optional) Salt and black pepper to taste 1 tablespoon chopped fresh parsley or chives for garnish Bread, crackers, or chips for serving How to Make: Preheat oven to 375°F (190°C). Squeeze excess water from the thawed spinach and roughly chop. In a skillet, heat butter or oil over medium heat and sauté the chopped onion until soft, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in the drained spinach and cook 1–2 minutes to combine flavors; remove from heat. In a mixing bowl, beat together the cream cheese, sour cream, and mayonnaise until smooth. Fold in mozzarella, cheddar, Parmesan, and blue cheese along with the spinach-onion mixture; season with salt, pepper, and red pepper flakes if using. Transfer the mixture to a small baking dish and smooth the top. Bake 15–20 minutes until bubbly and the top is lightly golden. Remove from oven and sprinkle with chopped parsley or chives. Serve hot with bread, crackers, or chips for dipping. Dig in and enjoy the irresistible, cheesy spin on spinach—perfect for parties or a cozy snack! Vegan Cashew Cream Spinach Dip A creamy, dreamy vegan spinach dip that’s all cashew-powered — rich, tangy, and perfect with crackers or veggies. Ingredients: 1 1/2 cups raw cashews, soaked 4 hours or boiled 10 minutes then drained 1 cup unsweetened non-dairy milk (almond, oat, or soy) 2 tablespoons nutritional yeast 1 tablespoon lemon juice 1 teaspoon apple cider vinegar 1/2 teaspoon sea salt (adjust to taste) 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon smoked paprika (optional) 10 ounces frozen chopped spinach, thawed and well-drained (or 12 ounces fresh spinach, wilted and squeezed) 1 small yellow onion, finely diced 2 cloves garlic, minced 1 tablespoon olive oil (or water for oil-free) 2 tablespoons chopped fresh parsley or chives (optional, for garnish) Crackers, toasted bread, or veggie sticks for serving How to Make: Drain the soaked cashews and add them to a blender with non-dairy milk, nutritional yeast, lemon juice, apple cider vinegar, salt, pepper, garlic powder, onion powder, and smoked paprika. Blend until very smooth and creamy. Taste the cashew cream and adjust seasoning — more salt, lemon, or nutritional yeast if you want extra tang or cheesiness. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the drained spinach and cook until any excess moisture evaporates, about 2–3 minutes. Season lightly with a pinch of salt and pepper. Pour the cashew cream into the skillet with the spinach mixture and stir to combine. Simmer gently for 3–5 minutes until warmed through and thickened to dip consistency. If the dip seems too thick, thin with a splash of non-dairy milk; if too thin, simmer a bit longer to reduce. Transfer to a serving bowl and sprinkle with chopped parsley or chives if using. Serve warm with crackers, toasted bread, or fresh veggie sticks. Dig in and enjoy this rich, plant-powered spinach dip — perfect for sharing and totally addictive! Smoky Chipotle Spinach and Corn Dip Smoky Chipotle Spinach and Corn Dip — a bold, creamy crowd-pleaser with a little smoky heat and sweet corn. Ingredients: 1 (10 oz) package frozen chopped spinach, thawed and well-drained 1 cup frozen or canned sweet corn (if canned, drained) 1 cup cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 1–2 tablespoons chipotle in adobo, minced (start with 1 and add to taste) 1/2 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/2 cup shredded cheddar cheese (plus extra for topping, optional) 1/4 cup finely chopped red onion (or green onion) 1 clove garlic, minced 1 tablespoon lime juice Salt and freshly ground black pepper, to taste 1–2 tablespoons olive oil (for sautéing, optional) Tortilla chips, crackers, or sliced baguette, for serving How to Make: Squeeze as much liquid out of the thawed spinach as you can using a clean kitchen towel or paper towels. If using fresh-tasting corn, sauté the corn and red onion in 1 tablespoon olive oil over medium heat for 3–4 minutes until slightly caramelized; let cool. (If using canned/frozen, you can skip sautéing.) In a medium bowl, beat together the softened cream cheese, sour cream, and mayonnaise until smooth. Stir in the minced chipotle, smoked paprika, cumin, lime juice, garlic, and a pinch of salt and pepper. Fold in the drained spinach, corn, shredded cheddar, and chopped onion until evenly combined. Taste and adjust heat or seasoning by adding more chipotle, salt, or lime juice as needed. Transfer the mixture to an oven-safe dish if you’d like it warm; sprinkle extra cheddar on top. Bake at 350°F (175°C) for 15–20 minutes until bubbly and golden on top, or serve chilled for a cooler dip. Serve with tortilla chips, crackers, or bread and watch it disappear. Dig in and enjoy the smoky, creamy goodness—perfect for parties or cozy nights in! Spinach, Feta, and Sun-Dried Tomato Dip A bright, creamy dip with tangy feta and sun-dried tomatoes that’s perfect for parties or snacking. Ingredients: 10 oz frozen chopped spinach, thawed and well drained (or 5–6 cups fresh baby spinach, wilted and squeezed dry) 4 oz feta cheese, crumbled 1/3 cup sun-dried tomatoes, thinly sliced (packed in oil, drained) 8 oz cream cheese, softened 1/2 cup sour cream 1/4 cup mayonnaise 1 small garlic clove, minced 2 tbsp grated Parmesan cheese 1/4 tsp black pepper Pinch of red pepper flakes (optional) 1 tbsp olive oil (if using oil-packed sun-dried tomatoes, reserve a little oil to drizzle) Fresh lemon juice, 1 tsp (optional, to brighten) Crackers, pita chips, or sliced baguette, for serving How to Make: If using frozen spinach, squeeze out as much water as possible in a clean towel; if using fresh, wilt in a skillet briefly and squeeze dry. In a medium bowl, beat the softened cream cheese until smooth. Stir in sour cream and mayonnaise until well combined and creamy. Fold in the drained spinach, crumbled feta, sliced sun-dried tomatoes, grated Parmesan, and minced garlic. Season with black pepper, red pepper flakes (if using), and a teaspoon of lemon juice to taste. Mix thoroughly until evenly combined; drizzle a little reserved olive oil if you want extra richness. Transfer to a serving bowl and chill for 30 minutes to let flavors meld, or serve immediately if short on time. Serve with crackers, pita chips, or sliced baguette and enjoy. Dig in and watch this tangy, creamy dip disappear fast! Herbed Ricotta and Spinach Dip Bright, creamy, and herb-packed—this herbed ricotta and spinach dip is fresh, easy, and totally irresistible. Ingredients: 1 1/2 cups whole-milk ricotta 1 cup frozen chopped spinach, thawed and squeezed dry 1/2 cup sour cream or Greek yogurt 1/3 cup grated Parmesan cheese 2 tablespoons extra-virgin olive oil 2 cloves garlic, finely minced 2 tablespoons fresh lemon juice (about 1 lemon) 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh basil (optional) 1/4 teaspoon crushed red pepper flakes (optional) Salt and freshly ground black pepper, to taste Zest of 1/2 lemon (optional, for brightness) How to Make: Press the thawed spinach firmly in a clean towel or paper towels to remove as much liquid as possible. In a medium bowl, combine the ricotta, sour cream (or yogurt), and Parmesan until smooth. Stir in the drained spinach, olive oil, and minced garlic until evenly mixed. Add the lemon juice, chopped parsley, chives, basil (if using), and red pepper flakes; mix to combine. Season with salt, pepper, and lemon zest to taste, adjusting lemon and salt as needed. Transfer to a serving bowl and let sit 10–15 minutes for flavors to meld, or chill for 30 minutes if you prefer it cold. Serve with crusty bread, pita chips, crackers, or fresh veggies. Dig in and enjoy—this bright, herby ricotta-spinach dip disappears fast! Curried Spinach Dip With Coconut Milk Bright, creamy curried spinach dip with a tropical coconut twist — perfect for scooping with chips or veggies. Ingredients: 2 tablespoons olive oil or coconut oil 1 small onion, finely chopped 2–3 garlic cloves, minced 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger) 1–2 tablespoons curry powder (adjust to taste) 1/4 teaspoon ground cumin (optional) 1/4 teaspoon chili flakes or cayenne (optional, to taste) 10–12 ounces fresh spinach (about 4 cups packed) or 1 package (10 oz) frozen spinach, thawed and drained 1 cup full-fat coconut milk (shake can before opening) 4 ounces cream cheese, softened (or 1/2 cup Greek yogurt for lighter) 1/2 cup sour cream or plain yogurt Salt and freshly ground black pepper to taste Juice of 1/2 lemon or lime 2 tablespoons chopped fresh cilantro (optional) Dippers: pita chips, naan, crackers, or cut vegetables How to Make: Heat the oil in a skillet over medium heat until shimmering. Add the onion and sauté 4–5 minutes until soft and translucent. Stir in the garlic and ginger and cook 30 seconds until fragrant. Sprinkle in the curry powder, cumin, and chili flakes; stir 1 minute to bloom the spices. Add the fresh spinach a handful at a time, stirring until wilted (or add the drained frozen spinach), and cook 2–3 minutes. Pour in the coconut milk, bring to a gentle simmer, and let it reduce slightly for 2–3 minutes. Stir in the cream cheese, sour cream (or yogurt), and mix until smooth and creamy. Season with salt, pepper, and lemon or lime juice; taste and adjust spices or acidity. Fold in chopped cilantro if using, then remove from heat. Transfer to a serving bowl and serve warm with your favorite dippers. Dig in and enjoy a creamy, slightly exotic dip that’s irresistible at any gathering! Spinach, Mushroom, and Gruyère Hot Dip Creamy, cheesy hot dip with earthy mushrooms and nutty Gruyère — perfect for parties or cozy nights in. Ingredients: 2 tablespoons olive oil 8 ounces cremini or button mushrooms, sliced 3 cloves garlic, minced 10 ounces frozen chopped spinach, thawed and squeezed dry (or 6–8 cups fresh baby spinach, wilted and chopped) 1 cup sour cream 1/2 cup mayonnaise 1 cup cream cheese, softened (about 8 ounces) 1 to 1 1/2 cups grated Gruyère cheese, divided 1/4 cup grated Parmesan cheese 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/8 teaspoon ground nutmeg (optional) 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh parsley (optional, for garnish) How to Make: Preheat the oven to 375°F (190°C). Heat olive oil in a skillet over medium-high heat. Add sliced mushrooms and sauté until golden and most liquid has evaporated, about 6–8 minutes. Stir in minced garlic and cook 30–60 seconds until fragrant; remove from heat. In a large bowl, beat the cream cheese until smooth, then stir in sour cream, mayonnaise, lemon juice, salt, pepper, and nutmeg. Fold in the drained spinach, sautéed mushrooms with garlic, Parmesan, and about 1 cup of the grated Gruyère until evenly combined. Transfer the mixture to a lightly greased baking dish (about 8×8 inches or similar). Sprinkle the remaining Gruyère evenly over the top. Bake for 20–25 minutes, until bubbling and the top is golden-brown. Let the dip rest 5 minutes, garnish with chopped parsley if using, and serve warm with bread, crackers, or veggies. Dig in and enjoy the melty, savory goodness—this one’s a crowd-pleaser every time! Light Cottage Cheese and Spinach Dip A lighter, tangy spinach dip that’s creamy, fresh, and ready in minutes—perfect for chips or veggies. Ingredients: 1 1/2 cups low-fat cottage cheese 1/2 cup plain Greek yogurt (nonfat or low-fat) 1 cup fresh spinach, packed (or 3/4 cup frozen, thawed and squeezed dry) 2 tablespoons chopped fresh chives (or 1 tablespoon dried) 1 tablespoon lemon juice 1 small garlic clove, minced 1/4 teaspoon onion powder 1/4 teaspoon salt (adjust to taste) 1/8 teaspoon black pepper Optional: pinch of crushed red pepper or a dash of hot sauce for heat How to Make: If using fresh spinach, finely chop it. If using frozen, squeeze out excess water and chop if needed. In a blender or food processor, combine cottage cheese and Greek yogurt until smooth and creamy. Add the chopped spinach, chives, lemon juice, garlic, onion powder, salt, and pepper. Pulse or blend briefly until the spinach is evenly distributed but still slightly textured—don’t overblend unless you want a totally smooth dip. Taste and adjust seasoning, adding more salt, lemon, or a pinch of red pepper if desired. Chill the dip for 20–30 minutes to let flavors meld (optional but recommended). Serve with fresh vegetables, whole-grain crackers, pita chips, or sliced baguette. Enjoy a lighter, delicious dip that’s creamy without the guilt—perfect for snacking or parties! Conclusion You’ve got fourteen easy, creamy spinach dips to try, each one quick to make and enthusiastic to disappear. Pick one that fits your pantry, warm or chill as directed, then serve with bread, crackers, or veggies. Taste as you go and adjust salt, lemon, or heat. If one turns out too rich, balance it with something bright. Keep leftovers sealed and reheated gently. Enjoy sharing something that always gets noticed.