Hot Eggplant Spinach Dip

5 from 9 votes

Keep this recipe for Hot Eggplant and Spinach Dip and serve it up with some crusty bread! It's perfect for parties or game day gatherings.

Course Appetizer

Cuisine American

Keyword eggplant dip, hot spinach dip, spinach eggplant dip

Prep Time 15

Cook Time 20

Eggplant roasting 30

Total Time 35

Servings servings

Calories 323

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.

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.