This Baked Spinach Maria Dip is a rich, creamy, and cheesy appetizer inspired by the classic Southern side dish. Made with fresh spinach, melted cheddar and mozzarella, and a hint of red pepper flakes, it's the perfect warm dip for parties, holidays, or cozy nights in. Serve it straight from the skillet with crusty bread or chips for an irresistible crowd-pleaser!
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If you've ever visited Knoxville, Tennessee, chances are you've heard whispers about the legendary Spinach Maria - a rich, creamy, and slightly spicy spinach casserole that's become a Southern staple. It's warm, decadent, and loaded with gooey melted cheese - the kind of side dish that easily steals the show. Inspired by that same comfort-food classic, this Baked Spinach Maria Dip transforms the beloved Southern favorite into an irresistible appetizer that's perfect for sharing.
This recipe is all about that cheesy, indulgent, yet comforting flavor. Picture this: fresh spinach folded into a velvety blend of mozzarella and cheddar cheese, seasoned with garlic, Dijon mustard, and a touch of red pepper flakes for subtle heat. It's baked until golden and bubbling, creating a dip that's both elegant enough for a dinner party and cozy enough for a Sunday night in front of the fire.
What makes this Spinach Maria Dip truly special is how simple it is to make. Everything comes together in one skillet - from sautéing the onions to melting the cheese sauce to baking it to perfection. It's creamy, flavorful, and packed with greens, making it the kind of dish that feels a little indulgent but still wholesome at heart. Serve it piping hot with toasted baguette slices, crispy pita chips, or even fresh vegetables, and watch as everyone comes back for seconds (and thirds!). Whether you're looking for an easy appetizer for the holidays, a crowd-pleasing game-day dip, or a comforting side dish for your next family meal, this Baked Spinach Maria Dip delivers every time.
Baked Spinach Maria Dip Recipe Ingredients
- Fresh spinach (or 12 oz frozen) - Spinach is the heart of this recipe. Fresh spinach gives the dip a brighter flavor and a soft texture, while frozen spinach offers a convenient shortcut. Just make sure to squeeze out as much water as possible so your dip stays creamy, not watery.
- Unsalted butter - Butter provides richness and that classic Southern flavor base for sautéing onions and creating the sauce. Unsalted butter gives you more control over the seasoning.
- Yellow onion (diced) - Onions add sweetness and depth to balance the cheeses. Dice them finely so they melt into the sauce rather than standing out in texture.
- whole milk - The milk creates a silky, smooth base for the cheese sauce. Whole milk gives the best consistency and creaminess, but you can substitute with half-and-half for an even richer dip.
- Dijon mustard - Dijon cuts through the richness with a little tang, enhancing the flavor of the cheese without overpowering it. It's subtle but makes a big difference in the final taste.
- Garlic powder - A pantry staple that boosts flavor. Garlic adds warmth and complements the spinach and cheese beautifully.
- Onion powder - Onion powder adds an extra layer of savory depth, rounding out the flavor of the fresh onion already in the recipe.
- Red pepper flakes - This gives the dip its gentle kick! You can reduce or increase depending on your spice preference. Sprinkle some on top just before serving for color and a little heat.
- Mozzarella cheese - Mozzarella melts beautifully into the sauce, giving the dip that signature stretchy, creamy texture.
- Cheddar cheese - Cheddar adds sharpness and depth. For the best flavor, use freshly shredded cheese instead of pre-shredded (which often contains anti-caking agents that affect melting).
How to Make Spinach Maria Dip
Making this Spinach Maria Dip is surprisingly simple - everything comes together in one skillet for minimal cleanup and maximum flavor. Here's exactly how to make it step-by-step:
Step 1: Prep the Spinach
If you're using fresh spinach, start by blanching it in a large pot of boiling water for about 1-2 minutes, just until it wilts. Immediately drain and plunge it into an ice bath to stop the cooking and preserve that beautiful green color. Once cooled, squeeze out as much excess water as possible. You can chop it into smaller pieces if you prefer a smoother dip, but leaving it whole gives a lovely texture. If you're using frozen spinach, simply thaw it and squeeze it completely dry.
Step 2: Preheat the Oven
If you plan to bake your dip for that bubbling, golden finish, preheat your oven to 350°F (175°C). If you'd rather serve it straight from the stovetop, you can skip this step - it'll still be deliciously creamy and melty.
Step 3: Sauté the Onions
In a cast iron skillet (or any oven-safe pan), melt the butter over medium heat. Add the diced onions and cook for 3-4 minutes, stirring occasionally, until they're soft and translucent. This step builds the savory base for your dip - don't rush it!
Step 4: Build the Sauce
Pour in the milk and stir until small bubbles start to appear along the edges. Reduce the heat to low and whisk in the Dijon mustard, garlic powder, onion powder, and 1 teaspoon of red pepper flakes.
The mustard adds tang, the spices add warmth, and the milk thickens slightly as it heats - forming the perfect base for your cheese.
Step 5: Melt in the Cheese
Add the Mozzarella and 4 ounces of the Cheddar cheese, stirring constantly until melted and smooth. You'll end up with a luscious, gooey cheese sauce. (Tip: If you don't plan to bake the dip, add all the cheese now.)
Step 6: Add the Spinach
Squeeze any last bit of liquid from your spinach, then fold it into the cheese sauce. Stir well to coat every leaf in that creamy, cheesy mixture. It should look thick, rich, and irresistible at this stage - the signature texture of Spinach Maria!
Step 7: Bake Until Bubbly
Top the dip with the remaining 2 ounces of Cheddar cheese and transfer the skillet to the preheated oven. Bake for about 3-4 minutes, just until the cheese on top melts and turns slightly golden.
Remove from the oven and sprinkle with a pinch of red pepper flakes and freshly cracked black pepper for garnish.
Step 8: Serve Hot
Serve your Baked Spinach Maria Dip immediately while it's warm, gooey, and bubbling. Pair it with toasted baguette slices, crackers, tortilla chips, or fresh veggies for dipping. This dish is best enjoyed right out of the skillet - rustic, cozy, and absolutely delicious!
Tips for Perfect Texture & Flavor
- Drain your spinach well - Whether you use fresh or frozen spinach, this step is key. Any leftover water will thin out the cheese sauce and prevent that rich, creamy texture. If using frozen spinach, squeeze it dry with a clean kitchen towel.
- Use freshly shredded cheese - Pre-shredded cheese is coated with anti-caking agents that stop it from melting smoothly. Grating your own mozzarella and cheddar makes a noticeable difference - your Spinach Maria Dip will be creamier, cheesier, and more flavorful.
- Don't skip the Dijon mustard - It might seem like a small ingredient, but Dijon adds a subtle tang that balances the richness of the cheese and butter. It's the secret to a perfectly seasoned dip.
- Adjust the heat to your taste - The red pepper flakes add a gentle warmth, but if you prefer a milder dip, start with half the amount. For spice lovers, toss in a pinch more for that satisfying kick.
- Bake for a golden finish - Though you can serve this dip straight from the stovetop, a quick bake under the broiler or in the oven makes the top bubbly and slightly caramelized - a must for that signature restaurant-style Spinach Maria look.
- Serve immediately - This dip is best enjoyed hot and gooey, fresh from the skillet. If it cools down, you can easily reheat it in the oven for a few minutes to bring back that melty magic.
Serving & Storage Tips
How to Serve Spinach Maria Dip
This Spinach Maria Dip is best served piping hot, right from the skillet. The melted cheese and creamy sauce are at their peak when freshly baked, so bring the whole pan to the table for that rustic, cozy presentation.
Here are a few of my favorite ways to serve it:
- With crusty bread or baguette slices: Perfect for soaking up every cheesy bite.
- With tortilla chips or pita chips: Adds the perfect crunch to balance the creamy texture.
- As a side dish: Pair it with grilled chicken, steak, or even baked potatoes for a hearty meal.
- Low-carb option: Serve it with cucumber rounds, celery sticks, or bell pepper strips for a lighter dip experience.
You can also spoon leftovers into small ramekins and broil them individually for a fun appetizer spread - great for parties or holiday gatherings.
How to Store Leftovers
If you happen to have any leftover Spinach Maria Dip (which doesn't happen often!), store it properly so it stays fresh and creamy:
- Refrigerate: Transfer the dip to an airtight container and store in the fridge for up to 3 days.
- Freeze: You can also freeze it for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Spinach Maria Dip
To reheat, place the dip in an oven-safe dish and warm it at 325°F (165°C) for 10-15 minutes, or until heated through and bubbly.
You can also reheat individual portions in the microwave for 30-60 seconds, stirring halfway through. If it looks a little thick, add a splash of milk and stir to bring back that creamy texture.
Make-Ahead Tip
Want to prep this ahead of time? Assemble the dip up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, bake it until hot and bubbly - easy, stress-free entertaining!
FAQ About Spinach Maria Dip
Yes! You can fully assemble your Spinach Maria Dip up to a day in advance. Just cover it tightly and refrigerate until you're ready to bake. When serving time comes, pop it in the oven and bake until the top is melted and bubbly.
Absolutely. Frozen spinach works perfectly in this recipe and can save you time. Just make sure to thaw it completely and squeeze out as much water as possible - this keeps the dip thick and creamy instead of watery.
No, baking is optional! You can serve it straight from the stovetop after mixing in the cheese and spinach. Baking just helps melt the top layer of cheese for that classic golden finish and extra flavor.
Yes - if you need a dairy-free or lower-lactose option, you can substitute the milk with unsweetened oat milk, cashew milk, or half-and-half for a richer texture. Just avoid thin plant milks like almond, which may make the sauce too runny.
It has a gentle heat thanks to the red pepper flakes - just enough to give it flavor without being overwhelming. You can easily adjust the spice level by using less (for mild) or more (for bold heat).
Reheat in an oven-safe dish at 325°F (165°C) for about 10 minutes until hot and bubbly again. If reheating in the microwave, add a splash of milk and stir halfway through to keep it smooth and creamy.
Yes! Cool it completely, then transfer to an airtight, freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven or microwave before serving.
Final Thoughts on Spinach Maria Dip
There's just something special about a bubbling dish of Spinach Maria Dip - rich, cheesy, and packed with flavor. It's the kind of appetizer that makes everyone gather around the table, dipping just one more piece of bread before the pan is empty. Whether you're hosting a holiday party, planning a cozy night in, or bringing a dish to share, this dip never disappoints.
If you love warm, cheesy appetizers like this one, make sure to check out my Cheesy Buffalo Chicken Dip Recipe or my Easy Baked Fontina Cheese Dip Recipe for another crowd favorite - creamy, garlicky, and just as irresistible. And if you're planning your football Sunday menu, you'll also love my roundup of 13 Super Bowl Appetizers filled with easy, make-ahead ideas.
So grab your skillet, melt that cheese, and make this Baked Spinach Maria Dip part of your go-to entertaining lineup - because once you've had it fresh from the oven, you'll never look at store-bought dips the same way again!
Until next time,
Baked Spinach Maria Dip
Ingredients
- 24 oz Fresh Spinach (or 12 oz frozen)
- ⅓ Cup Butter
- ½ Yellow Onion (diced)
- 2 cups Whole milk
- 1 teaspoon Dijion Mustard
- 1 teaspoon Garlic Powder
- 1 tsp Onion Powder
- 1½ teaspoon Red Pepper Flakes
- 4 oz Mozzarella Cheese (shredded)
- 6 oz Cheddar Cheese (shredded)
Instructions
- Prep the Spinach:Blanch fresh spinach in hot water for 1-2 minutes, then drain and cool in an ice bath. Squeeze out all excess water and set aside. If using frozen spinach, thaw and squeeze dry.
- Preheat the Oven:Preheat oven to 350°F (175°C) if you plan to bake the dip for a melted, golden top.
- Sauté the Onions:In a cast iron or oven-safe skillet, melt butter over medium heat. Add diced onions and cook for 3-4 minutes until softened and translucent.
- Build the Sauce:Add milk to the skillet and stir until it starts to bubble. Lower the heat, then whisk in Dijon mustard, garlic powder, onion powder, and 1 teaspoon red pepper flakes.
- Add the Cheese:Stir in Mozzarella and 4 oz of the Cheddar cheese until melted and creamy. (If you're not baking, add all the cheese now.)
- Combine Spinach & Sauce:Add spinach to the skillet, mixing well until evenly coated in the cheese sauce.
- Bake the Dip:Sprinkle remaining 2 oz of Cheddar on top and bake for 3-4 minutes until melted and bubbly. Garnish with a pinch of red pepper flakes and cracked black pepper.
- Serve Hot:Serve immediately with bread, crackers, or chips for dipping.
Notes
- Make Ahead: Assemble up to 24 hours in advance and refrigerate before baking.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in the oven at 325°F for 10 minutes or microwave with a splash of milk until creamy again.
- Substitution: Substitute frozen spinach if preferred - just squeeze out the liquid completely.
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