Spinach Dip

I’ve been making Spinach Dip for several years and have yet to find a recipe that we really love! Well, I finally found one and tweaked it to near perfection for our tastes!


1 package (10 oz) frozen chopped spinach, thawed & drained
1/2 can rotel, drained
1/2 cup grated fresh parmesan cheese
3/4 cup mozzarella cheese
3/4 cup mayo
1/2 tsp. garlic powder


Mix all ingredients until well blended.

Bake at 350 for 20 minutes or until lightly browned.

Serve with tortillas and enjoy!


13 Replies to “Spinach Dip”

  1. That looks great! I see it fits perfectly in a pie pan size dish. Do you think this recipe could be doubled and put in a bigger casserole dish? If so, does it taste best piping hot, or if we have a BBQ, can we set it out with tortilla/pita chips and let it go from hot to room temp. and still taste good?


    P.S. I love your blog. I’ve been following you since you started Podcasting! :->

  2. This sounds so good (and looks good too)! We love spinach dip and spinach artichoke dip, but I’ve never tried a recipe like this. I’ll definitely have to make it soon!

    Thanks for sharing. Hope you have a great day!

  3. Hello Rachel!

    Just wanted to tell you I love your web site. I can’t wait to make your Spinach Dip. In case you don’t remember me I go to Smyrna Bapt. I hope you can come and visit soon.

  4. I hope you all enjoy this as much as we did when you try it!! Spinach dip is tricky (at least for me) and this one is delicious!! 🙂


    The recipe can definitely be doubled! We eat it hot. My guess is it would taste okay at room temp.

    Ms. Rhonda,

    Of course I remember you! Thanks for leaving me a comment & letting me know you read the blog!! 🙂


  5. Having a family get together next week, and serving a sandwich platter tray. This will go perfectly as a side dish. Thanks for putting out this recipe, looking forward to trying it out and using it at the party!

  6. This is one of my fave recipes – i serve it in a big deep, round loaf of bread that has been hollowed out, and use the bread chunks – aswell as cut up carrots, celery, crackers to dip… Its always a massive hit

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