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Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish (approximately 8x8 or 9x9 inches).

In a large, oven-safe skillet or heavy-bottomed pot over medium heat, combine the heavy cream, unsalted butter, and minced garlic. Cook, stirring occasionally, until the butter is melted and the mixture is warm, about 2-3 minutes.

Add the softened cream cheese and sour cream to the skillet. Cover the skillet and allow the ingredients to soften for about 5 minutes, or until the cream cheese is very pliable.

Remove the lid and, using a whisk, vigorously whisk the mixture until it is completely smooth and free of lumps.

Stir in the garlic powder, onion powder, and Nature's Seasoning. Whisk again to ensure all seasonings are well combined.

Add the thawed and squeezed dry spinach to the skillet. Stir well to incorporate the spinach into the creamy base.

Stir in 1 cup of the shredded mozzarella cheese, 3/4 cup of the shredded cheddar cheese, and 1/4 cup of the shredded Parmesan cheese until just combined. Continue to simmer and stir for another 2-3 minutes until the cheese is melted and the dip is smooth and heated through.

Pour the prepared spinach dip mixture into the greased baking dish.

Top the dip evenly with the remaining 1/2 cup shredded mozzarella cheese, 1/4 cup shredded cheddar cheese, and 1/4 cup shredded Parmesan cheese.

Bake in the preheated oven for 30-35 minutes, or until the dip is bubbly around the edges and the cheese topping is melted and lightly golden brown.

Serve hot with tortilla chips, pita bread, or crusty bread.


Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish (approximately 8x8 or 9x9 inches).

In a large, oven-safe skillet or heavy-bottomed pot over medium heat, combine the heavy cream, unsalted butter, and minced garlic. Cook, stirring occasionally, until the butter is melted and the mixture is warm, about 2-3 minutes.

Add the softened cream cheese and sour cream to the skillet. Cover the skillet and allow the ingredients to soften for about 5 minutes, or until the cream cheese is very pliable.

Remove the lid and, using a whisk, vigorously whisk the mixture until it is completely smooth and free of lumps.

Stir in the garlic powder, onion powder, and Nature's Seasoning. Whisk again to ensure all seasonings are well combined.

Add the thawed and squeezed dry spinach to the skillet. Stir well to incorporate the spinach into the creamy base.

Stir in 1 cup of the shredded mozzarella cheese, 3/4 cup of the shredded cheddar cheese, and 1/4 cup of the shredded Parmesan cheese until just combined. Continue to simmer and stir for another 2-3 minutes until the cheese is melted and the dip is smooth and heated through.

Pour the prepared spinach dip mixture into the greased baking dish.

Top the dip evenly with the remaining 1/2 cup shredded mozzarella cheese, 1/4 cup shredded cheddar cheese, and 1/4 cup shredded Parmesan cheese.

Bake in the preheated oven for 30-35 minutes, or until the dip is bubbly around the edges and the cheese topping is melted and lightly golden brown.

Serve hot with tortilla chips, pita bread, or crusty bread.
