Spinach Dip with Brie

This Spinach Dip will be one of the best spinach dips you’ve ever made and/or tasted!  

This Hot Spinach Dip is rich, creamy cheesy, packed with flavor and the brie fancies it up for every party!   It is made with frozen spinach, four cheeses, sour cream WITHOUT any seasoning packets or mixes!  This quick and easy Spinach Dip can be made ahead of time for stress-free entertaining and your friends/family will sing your praises for this indulgent party appetizer!

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SPINACH DIP RECIPE VIDEO

up close of a cracker pulling hot spinach dip out of a hot skillet with strings of melty cheese attached

Spinach Dip

I am slightly obsessed with Spinach Dip.  Sometimes, it just doesn’t get better than the classics – well, maybe unless you add brie :).

I love cheesy, hot Spinach Dip so much, I have already shared Spinach Dip Stuffed French Bread, Mexican Spinach Dip, Spinach Artichoke Dip and now this tantalizing Brie Spinach Dip because – BRIE!

BRIE is my love language.  I don’t know why its not more of a year-round cheese, but I’m grateful it at least gets the spotlight during the holidays when its the preferred companion to crackers and it makes every cheesy dip that much better.

The soft French cheese is buttery, mild, subtly nutty and oh so creamy – my love language and just begging to be cocooned to make Baked Brie in Puff Pastry or an easier, just as delicious option – the BEST Spinach Dip of your life!   You can be proud to bring this ridiculously rich, rewarding appetizer to any party.

Spinach Dip Recipe

Even if you aren’t sure you love Spinach Dip, this Baked Spinach Dip recipe will convert you.  If you have always loved Spinach Dip, then get giddy because now you can create your very own restaurant Spinach Dip in less than 30 minutes – and most of that is hands-off baking time!

In this easy Spinach Dip recipe, I’ve replaced the typically used cream cheese with brie and instead of a base of mayonnaise that can be more greasy than creamy, I’ve created a simple roux based sauce.  The sauce gets infused with onions and garlic that transforms into a cheese sauce as you stir in your chopped spinach, roasted red peppers (optional), brie cheese, mozzarella, Jack Cheese, Parmesan Cheese and a few punchy spices.

None of the Spinach Dip ingredients are perishable so you can purchase them all ahead of time so you can make this Hot Spinach Dip at a seconds notice!   And it will be devoured just as quickly.

Top view of cheesy baked spinach dip with cream cheese or brie in a cast iron skillet with crackers and bread around it

What are the ingredients for spinach dip?

  • butter:  take care you use unsalted butter so your dip isn’t too salty.  You can add salt but you can’t take it away!
  • chopped onion:  whenever a recipe doesn’t specify what type of onion, it means to use a yellow onion.  You can also substitute ¼ teaspoon onion powder. 
  • minced garlic cloves:  you can add more or less garlic depending on your garlic love.  You may also substitute with 1 teaspoon garlic powder. 
  • flour:  use all purpose flour for best results.  I am sure gluten free flour such as Bob Red’s Mills 1 to 1 flour would also work great. 
  • milk:  any fat content milk will work in this Spinach Dip Recipe. 
  • Worcestershire sauce:  Worcestershire is a pantry must!  It is savory, slightly sweet with a distinct tang.
  • salt:  add more or less salt to taste.
  • pepper:  add more or less pepper to taste.
  • paprika:  if you don’t keep paprika stocked you may omit it.
  • cayenne:  the cayenne pepper makes the Spinach Dip too spicy, just adds a little kick of complex flavor so don’t shy away!
  • sour cream:  the sour cream adds a wonderful creaminess that can’t be beat.  Full fat sour cream melts better but you may use nonfat. 
  • frozen spinach If you can’t find 10 oz. spinach package then grab the 16 oz. and add a little more than half.  Make sure your spinach is thawed and squeezed dry so there isn’t excess moisture in your Spinach Dip which will make it runny instead of creamy. 
  • roasted red peppers:  you can find jarred roasted red bell peppers next to the other sandwich condiments or feel free to make your own.  Roasted bell peppers are optional but I love the added dimension of flavor they add.  Take care they are thoroughly drained and patted dry. 
  • brie cheese: brie can be found with the specialty cheeses at your local grocery store.  I purchases my 13 oz. brie at Costco.  If you can’t find 13 oz. at your local store then purchase two 8 oz. wheels and use what you need or purchase 8 oz. plus 4 or 5 oz. (My store carries all these sizes so hopefully yours does too!)  Remove the rind from all over the brie.   The brie gives the Spinach Dip a distinctive brie flavor – if you don’t love brie then use half brie and half cream cheese or  all cream cheese.  
  • mozzarella cheese:  Use only freshly grated mozzarella cheese because it not only tastes far superior but melts much better.  
  • pepper Jack cheese:    Use only freshly grated Pepper Jack so it will easily melt.   
  • Parmesan cheese:  Using freshly grated Parmesan cheese is by far the most important.  Jarred Parmesan cheese is extremely hard to melt.

Can I substitute fresh spinach for frozen spinach?

Yes, you can use fresh spinach in this baked Spinach Dip recipe, but you will need to cook it first.  Here’s how:

  • Add fresh spinach leaves to a large skillet.
  • Add ¼ cup water.
  • Cook over medium heat until the spinach is soft and wilted.
  • Transfer to a clean kitchen towel and squeeze until all the excess moisture is removed.

HOW MUCH FRESH SPINACH IS 10 OZ FROZEN?

You will need one pound of fresh spinach if you are substituting it for 10 oz. frozen spinach in this baked Spinach Dip.

up close of a cracker scooping cheesy spinach dip

How do I thaw Spinach?

  • Remove frozen spinach from bag and place in a microwave safe bowl.
  • Microwave until soft, 2-3 minutes.
  • Add spinach to a clean towel you don’t care about because it will leave green residue.
  • Gather the towel up around the spinach and squeeze and squeeze over the sink until all the excess moisture is gone.

How do you make easy spinach dip?

  • Melt butter in a 9” oven proof skillet over medium high heat (OR use any skillet and transfer dip to lightly greased 9” pie pan to bake). Add onions and cook, while stirring for 3 minutes. Add garlic and saute 30 seconds.
  • Stir in flour, and cook, while stirring, for 2 minutes. Turn heat to low and stir in milk, Worcestershire sauce and all spices. Increase heat to medium high and bring to a simmer, while stirring, until thickened (but not too thick).
  • Remove from heat and stir in sour cream until smooth. Stir in spinach and roasted peppers followed by brie, ½ cup mozzarella, ½ cup Jack cheese, and ¼ cup Parmesan.
  • Smooth dip into an even layer (or transfer to prepared pie pan and smooth). Top with remaining cheeses and bake 15-20 minutes or until bubbly and brie is melted. Broil until cheese is golden.

How Do you Serve Spinach Dip?

  • After the cheesy Spinach Dip comes out of the oven, let it sit for at least 5 minutes so guests don’t burn their mouths.
  • Wrap the skillet handle in a towel to protect your guests from burning themselves.
  • Spinach Dip is best served hot.

What Do you Serve With Spinach Dip?

  • bread (French, Sourdough)
  • crackers
  • tortilla chips
  • pita chips
  • carrots
  • bell peppers
  • Radishes
  • Cucumbers
  • Broccoli
  • Cauliflower

Can you Make Spinach Dip Ahead of Time?

up close of dipping a cracker in baked spinach dip with cheese

This Spinach Dip is a wonderful make ahead dip!

  • Prepare Spinach Dip up through topping with the cheese in Step 5.
  • Cover prepared dip with foil and refrigerate.
  • When ready to bake, remove foil and bake Spinach Dip in preheated oven at 375 degrees for 25-30 minutes or until hot and bubbly.

Can you Make Spinach Dip in the Crockpot?

I would follow all of the instructions to make in the skillet then transfer Spinach Dip to the crockpot to keep warm for a stress free party pleaser.

How much does this Spinach Dip Make?

This hot Spinach Dip makes A LOT!  It’s smooth creamy, decadent richness goes a long way, perfect for parties.  I would guesstimate it serves about 15.

You can easily half this recipe if this is too much dip for your needs but I looove the leftovers (read on).

What Should I do with Leftover Spinach Dip?

I always am hoping for leftovers of this cheesy Spinach Dip because they are fabulous stirred into pasta or rice and even soup!   Just add a little milk to thin out and you have creamy, cheesy, flavorful dinner!

How Long Will homemade spinach dip last?

Baked Spinach Dip will last about 3-4 days in the refrigerator.

Can You Freeze Spinach Dip?

I do not recommend freezing Spinach Dip due to the cheeses.  The fat will separate from the cheese and they will become a funny texture.  Instead, you can prepare your Spinach Dip in advance and refrigerate or half the recipe if you are worried about leftovers.

Looking for more Cheesy Party Appetizers?

pulling cracker away from baked spinach dip with lots of cheese

Want to try this Spinach Dip Recipe?

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©Carlsbad Cravings by CarlsbadCravings.com

Brie Spinach Dip - my friends could not get over this appetizer! Its your favorite spinach dip made even more delicious with BRIE! Creamy, cheesy and so addicting!

Brie Spinach Dip

This Brie Spinach Dip will be one of the best spinach dips you’ve ever made and/or tasted!  Its rich, creamy cheesy, packed with flavor and the brie fancies it up for every party AND you can make it all ahead!
Servings: 15 people
Prep Time: 15 minutes
Cook Time: 12 minutes

Ingredients

  • 4 tablespoons unsalted butter
  • 1/4 onion, chopped
  • 2-3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/2 cup sour cream
  • 1 10 oz. pkg. frozen spinach thawed, squeezed dry
  • 1 cup (12 oz. jar) chopped roasted red peppers thoroughly drained/patted dry (optional)
  • 1 13 oz. pkg. brie cheese, rind removed, cubed
  • 1 cup freshly grated mozzarella cheese divided
  • 3/4 cup freshly grated Pepper Jack cheese divided
  • 1/2 cup freshly grated Parmesan cheese divided

Instructions

  • Preheat oven to 375 degrees F.
  • Melt butter in a 9” oven proof skillet over medium high heat (OR use any skillet and transfer dip to lightly greased 9” pie pan to bake). Add onions and cook, while stirring for 3 minutes. Add garlic and saute 30 seconds.
  • Stir in flour, and cook, while stirring, for 2 minutes. Turn heat to low and stir in milk, Worcestershire sauce and all spices. Increase heat to medium high and bring to a simmer, while stirring, until thickened (but not too thick).
  • Remove from heat and stir in sour cream until smooth. Stir in spinach and roasted peppers followed by brie, ½ cup mozzarella, ½ cup Jack cheese, and ¼ cup Parmesan.
  • Smooth dip into an even layer (or transfer to prepared pie pan and smooth). Top with remaining cheeses and bake 15-20 minutes or until bubbly and brie is melted. Broil until cheese is golden.
  • Let sit at least 5 minutes then serve hot with bread, crackers, etc.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!
*This dip has a very distinctive Brie flavor, which I love.  If you don’t love Brie, then substitute with 8 oz. cream cheese or substitute part of the brie with cream cheese.
MAKE AHEAD:  Prepare dip to the point of baking and then refrigerate.  Simply bake when ready to serve, baking 25 minutes or until warmed through ad bubbly.  You can also place baked dip a crockpot to keep warm and serve from there if desired.

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24 Comments

  1. Hannah says

    Jen, this is brilliant! I love traditional spinach dip but the use of brie is blowing my mind!

    • Jen says

      You are too nice Hannah, thank you! I think you will love the brie in this dip!

  2. Lisa says

    Hi Jen, this looks like another winner! We tried your Sausage Pesto Ring last weekend and absolutely loved it. Can’t wait to try this one too!

    • Jen says

      Hi Lisa, I am so happy you loved the Sausage Pesto Ring, thank you! – I love that one too 🙂 I think will love this appetizer too – nice and cheesy and so good! Thanks for making my recipes!

  3. Ashley says

    I made this dip for a work party and it was a huge hit! Thanks for making me look so good 🙂

    • Jen says

      You are so welcome Ashley, I am thrilled it was such a huge hit! Thank you! Merry Christmas!

  4. Jennifer says

    I love brie and can’t wait to try this…..but….do you use the whole Brie or cut off the “rind”?

    • Jen says

      You cut off the rind 🙂

  5. Diane says

    The Brie Spinach Dip was really really good, a big hit.
    The recipe makes a lot, I split and put half in freezer. It was just as good after being frozen.

    • Jen says

      I’m so happy it was such a hit, and thanks so much for the freezer tip!

  6. Lisa says

    This turned out amazingly!!! It was the only item at the party that had nothing left but the bowl… a bit hit!! I was told I’m required from now on to bring this dish to any of our parties! LOL! It does make a lot, I ended up splitting it up and will try freezing one of the portions (before cooking, I’m guessing)

    • Jen says

      YAY! I’m’ so happy it was a huge hit! Leftovers are incredible in pasta too!

  7. CToth says

    A+++ This was SOO good! I made it for Thanksgiving and everyone loved it. I make a huge spread of appetizers and this dip was by far the most loved and disappeared quickly. It makes a lot, so I baked it in two separate pie pans. I served it with crackers and tortilla chips, but next time I will have some sliced warmed baguette bread. I didn’t have pepper jack cheese so I used jack, but otherwise followed the recipe exactly as written. This will be on the table for every party and holiday. It is absolutely amazing.
    Thank you for sharing this delicious recipe.
    Much gratitude

    • Jen says

      Wahoo! I’m thrilled and honored this Spinach Dip was the “most loved” appetizer of your Thanksgiving and will be a new party staple! Thank you so much for your awesome comment and make my day!

  8. Shar says

    Can you just warm it up in the microwave for reheating purposes? Trying to prep the day before

    • Jen says

      Hi Shar! Yes, you can warm it up in the microwave or oven – the oven will probably reheat more evenly. Enjoy!

  9. Rebecca says

    How much do I need to make a 9×11?

    • Jen says

      Hi Rebecca, I would 1 1/2 times the recipe. Enjoy!

      • Rebecca says

        And how far in advance can I make(without baking) it?

        • Jen says

          Hi Rebecca, up tot 48 hours. Enjoy!

  10. natalie says

    Can I make this without the flour? My husband is on a keto diet and can’t eat carbs, but this looks so good we want to try it! Do you think it won’t be good without the flour?

    • Jen says

      Hi Natalie, you can whisk 2 tablespoons of cornstarch directly into the milk instead. Enjoy!

  11. Dawn LeBlanc says

    I made this yesterday, and it was very good. It is a lot. It could be put in a bread bowl and baked in the oven as well.

    I didn’t have mozza so I used a combination of white cheddar, goat cheese and feta. You could use cream cheese too. I didn’t have cayenne either (much to my surprise) so used a few red chile flakes. It also occurred to me you could sub out the worchestershire for soy (or tamari for gluten free) and add in some chopped water chestnuts for crunch.

    A note about thickening–chia seeds can be used in soups etc. as a thickener and they are incredibly packed with fibre.

    • Jen says

      Thanks for your review Dawn and all your helpful substitutions! I love the idea of baking it in a bread bowl – yum! I also wasn’t familiar with chia seeds as a thickener – great tip!

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