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This creamy and decadent recipe for Hot Eggplant Spinach Dip is an easy, delicious, and super cheesy dip! Perfect for a game day appetizer.
I don’t know about you, but when I see Spinach Dip on a party food spread, I get excited and when it’s “hot” dip – even better!
Ya know what makes spinach dip even better? Eggplant! Eggplant is great for making dips. It may seem like a new thing to you, but I promise once you’ve tried it, it will be the only spinach dip you’ll ever want to make.
Why This Recipe Works
- Roasting the eggplant in halves makes it super simple to prepare.
- Cooking the eggplant without oil keeps it from becoming saturated and greasy.
- Using frozen spinach keeps the workload down.
- The use of different cheeses, as well as cream cheese, gives the dish a flavorful creamy texture.
Step By Step Instructions
Roast for 30-35 minutes (you’ll know they’re done when the skin shrivels).
When ready, carefully scoop out the fleshy center with a spoon and run a knife through it to chop well.
Place in a mixing bowl and add the sour cream, cream cheese, spinach, and garlic, followed by the cheeses.
Mix well to combine.
Place in an oven-proof dish. Sprinkle with the grated parmesan cheese.
Bake for 20-25 minutes, until hot and the cheese is golden brown. Serve hot.
Serve hot with crusty bread or tortilla chips.
For Best Results
- Line your pan for roasting the eggplant with nonstick foil to prevent it from getting stuck to the pan.
- Not a fan of all the cheeses in the recipe? Swap them out for easy melting cheeses of your choice.
- Use Fresh Chopped Spinach in place of frozen if you prefer. I do it by chopping baby spinach in batches in a food processor.
FAQs
Can You Freeze Spinach Dip?
Yes, you can freeze this dip. Just add the cooled dip to a freezer-safe container with a sealable lid, cover and freeze for up to three months.
To defrost the dip, let it thaw in the refrigerator overnight. When ready use it, follow the regular recipe instructions for baking the dip.
How Long Can You Leave Out Party Food?
Whenever you serve a dish like a party dip, you should always keep track of how long it stays at room temperature.
For most foods, the general rule is that food should not be left at room temperature for more than two hours.
How Long Will This Dip Last In The Fridge?
This dip will last in the fridge stored in an airtight container for up to 3 days.
Can This Recipe Be Made Ahead?
To make ahead, just prepare it up to just before adding it to the pan in the instructions. Add it to an airtight container with a sealable lid, cover, and store in the fridge for up to three days. When ready to serve, follow the regular recipe instructions for baking.
Rate This Recipe
Recipe
Hot Eggplant Spinach Dip
Ingredients
- 2 eggplants (halved lengthwise)
- 10 oz frozen spinach (thawed and squeezed of liquid)
- ½ cup Sour Cream (full fat)
- 8 oz cream cheese (full fat)
- ½ cup Gouda Cheese (shredded)
- ½ cup mozzarella
- 2 garlic cloves
- 4 tablespoons parsley (chopped)
- salt and pepper (to taste)
- ¼ cup Parmesan Cheese (grated)
Instructions
- Preheat the oven to 400F/200C
- Place the eggplant halves face down on a baking sheet. and roast for 30-35 minutes (you’ll know they’re done when the skin shrivels). When ready, carefully scoop out the fleshy center with a spoon and run a knife through it to chop well. Place in a mixing bowl.
- Lower the oven to 375° Add all of the ingredients, but the parmesan cheese to the bowl and mix well.
- Place in an oven-proof dish and sprinkle with the grated parmesan. Bake for 20-25 minutes, until hot and cheese golden brown. Serve hot.
Tips
- Line your pan for roasting the eggplant with nonstick foil to prevent it from getting stuck to the pan.
- Not a fan of all the cheeses in the recipe? Swap them out for easy melting cheeses of your choice.
- Use Fresh Chopped Spinach in place of frozen if you prefer. I do it by chopping baby spinach in batches in a food processor.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Update Notes: This post was originally published on 01/18/2019, but was republished with an updated recipe, new photos, step by step instructions, tips, and FAQs in December of 2019.
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