I love how this dip combines the elegance of a steakhouse classic with the ease of a home-baked appetizer. It’s creamy, savory, and cheesy with a smooth texture and a hint of garlic and nutmeg. I always serve this at gatherings or game nights—it disappears fast. It’s also an amazing side to grilled meats or a starter for a cozy dinner party.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon butter 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, minced 16 oz frozen chopped spinach, thawed and well-drained 8 oz cream cheese, softened ½ cup heavy cream ½ cup sour cream 1 cup grated Parmesan cheese ½ teaspoon salt ½ teaspoon black pepper ¼ teaspoon nutmeg Optional: dash of hot sauce or cayenne pepper
Directions
1. Preheat the Oven
I preheat my oven to 375°F (190°C) and lightly grease a small baking dish.
2. Sauté the Aromatics
In a skillet over medium heat, I melt the butter with olive oil. I add the chopped onion and cook for about 3–4 minutes until soft and translucent. Then I stir in the garlic and sauté for about 30 seconds until fragrant.
3. Add the Spinach
I mix in the drained spinach and cook for 2–3 minutes to remove any leftover moisture. This keeps the dip from getting watery.
4. Build the Creamy Base
I lower the heat and stir in the cream cheese, letting it melt into the spinach. Once smooth, I add the heavy cream, sour cream, Parmesan, salt, black pepper, and nutmeg. I keep stirring until everything is creamy and fully blended.
5. Bake
I transfer the dip to a baking dish and spread it evenly. For extra flavor, I sometimes sprinkle more Parmesan over the top. Then I bake it uncovered for 15–20 minutes until it’s hot, bubbling, and lightly golden.
6. Serve
Once it comes out of the oven, I let it rest for a couple minutes before serving warm with crostini, crackers, or garlic bread.
Servings and timing
This recipe makes 6–8 servings and takes about 30 minutes total: Prep time: 10 minutes Cook time: 20 minutes
Variations
I sometimes fold in chopped artichokes for extra texture or swap the Parmesan for Gruyère for a nuttier flavor. For a seafood twist, I add chopped cooked shrimp or lump crabmeat before baking. If I want a touch more heat, I mix in cayenne or a splash of hot sauce to wake things up.
Storage/reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a 350°F oven or microwave it in short bursts until hot and creamy again. If it thickens too much, I stir in a splash of cream or milk before reheating.
FAQs
Can I use fresh spinach instead of frozen?
Yes, I sauté fresh spinach until wilted, then chop it and squeeze out as much moisture as possible. You’ll need about 1 pound of fresh spinach to replace the 16 oz frozen.
What’s the best way to serve this dip?
I usually serve it with toasted baguette slices, tortilla chips, or buttery crackers. It’s also delicious spooned onto baked potatoes or used as a spread in sandwiches.
Can I make it ahead of time?
Absolutely. I prepare the dip, transfer it to the baking dish, and refrigerate it (unbaked) for up to 24 hours. When I’m ready, I bake it as directed—just add a few extra minutes to the baking time if it’s coming straight from the fridge.
Is this dip gluten-free?
Yes, as long as all the ingredients (especially the Parmesan and sour cream) are gluten-free. Just pair it with gluten-free dippers if needed.
Can I double the recipe for a larger crowd?
Yes! I double the ingredients and bake it in a 9×13-inch dish. The bake time may need a few extra minutes to get hot and bubbly all the way through.
Conclusion
Ruth’s Chris Spinach Rockefeller Dip is everything I want in a warm, shareable appetizer—creamy, cheesy, rich, and full of flavor. Whether I’m hosting a gathering, planning a date night at home, or just craving a cozy indulgence, this dip always delivers. It’s a steakhouse classic turned into the ultimate comfort food—and I know I’ll keep coming back to it.
