Spinach Dip Cheese Crisps

These crisps came to life during a chaotic weekday evening when dinner had no plan and the fridge looked uninspired. I spotted a nearly forgotten bundle of spinach and a stubborn block of cream cheese, both hanging on for dear life. Next to them—half a bag of shredded mozzarella, just enough to make something, but not enough for a full meal.

Instead of aiming for dinner, I aimed smaller. I started mixing things in a bowl—spinach, cheeses, garlic powder, whatever felt right in the moment. I wasn’t following a recipe. I just wanted a snack with crunch, warmth, and the comfort of a cheesy dip—without needing chips to go with it.

A few rounds in the oven later, these little crisps had their place. Edges golden and crispy, centers soft and melty, and just enough seasoning to wake everything up. They were never meant to be fancy. But they’re the kind of snack that disappears fast and gets remembered the next time you see spinach in the back of the fridge.

Short Description

Spinach Dip Cheese Crisps are bite-sized, cheesy snacks with golden, crisp edges and creamy centers—perfect for snacking, sharing, or topping salads and soups.

Key Ingredients

• Spinach – 1 cup fresh, chopped (or thawed frozen spinach, squeezed dry)
• Shredded Mozzarella Cheese – 1 ½ cups
• Parmesan Cheese – ½ cup
• Cream Cheese – 8 ounces, softened
• Garlic Powder – 1 teaspoon
• Onion Powder – 1 teaspoon
• Salt – ¼ teaspoon (adjust to taste)
• Pepper – ¼ teaspoon
• Olive Oil – 1 tablespoon

Tools Needed

• Mixing bowl
• Rubber spatula or spoon
• Baking sheet
• Parchment paper or silicone baking mat
• Measuring cups and spoons
• Oven

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Step 2: Prepare the Spinach
If using fresh spinach, chop it finely. For frozen spinach, thaw and squeeze out as much water as possible to prevent sogginess.

Step 3: Mix the Ingredients
In a large bowl, combine cream cheese, mozzarella, parmesan, garlic powder, onion powder, salt, and pepper. Stir in the chopped spinach and mix until everything is well incorporated.

Step 4: Scoop onto Baking Sheet
Lightly brush the lined baking sheet with olive oil. Scoop heaping tablespoons of the mixture onto the sheet, spacing them about 2 inches apart. Flatten each scoop slightly with the back of the spoon.

Step 5: Bake Until Crisp
Bake for 14–16 minutes, or until the edges are golden and crisp and the centers look set. Rotate the tray halfway through for even browning.

Step 6: Cool Before Serving
Let the crisps cool on the baking sheet for 5 minutes. They’ll firm up as they cool. Then gently lift them with a spatula and serve warm or at room temperature.

Why You’ll Love This Recipe

– Crispy edges with gooey centers

– Low-carb and gluten-free

– Great for parties, snacks, or topping soups and salads

– Quick to make with pantry staples

– Customizable with herbs, spices, or cheeses

Mistakes to Avoid & Solutions

Too much moisture in spinach:
Wet spinach will make your crisps soggy. Always squeeze out excess water thoroughly—especially with frozen spinach.

Overcrowding the baking sheet:
The crisps need space to spread. Leave at least 2 inches between scoops.

Skipping the olive oil layer:
This step ensures crisp bottoms and helps prevent sticking. Don’t skip it—even on parchment paper.

Underbaking:
If the centers are too soft, leave them in for an extra 1–2 minutes. Look for deep golden edges.

Uneven scoops:
Use a tablespoon to keep the size consistent. This helps them bake evenly.

Serving and Pairing Suggestions

These crisps shine on their own, but they also:

– Add crunch to a Caesar or spinach salad

– Pair well with tomato soup or creamy mushroom bisque

– Work as a cheesy side for roasted chicken or grilled vegetables

– Fit perfectly on snack boards or lunch trays

– Make a great substitute for crackers with dips or spreads

Serve them family-style on a platter or stack them high in a basket for sharing.

Storage and Reheating Tips

Storage: Keep in an airtight container in the fridge for up to 4 days.

Freezing: Freeze in a single layer, then transfer to a zip-top bag. Store for up to 1 month.

Reheating: Reheat in a toaster oven or air fryer at 350°F for 4–5 minutes. Avoid microwaving—they’ll lose their crunch.

FAQs

1. Can I make these ahead of time?
Yes! Make and bake the crisps, then store in an airtight container. Reheat in an oven or air fryer for best texture.

2. Can I use frozen spinach?
Absolutely—just make sure it’s fully thawed and squeezed dry to avoid excess moisture.

3. Can I add more cheese?
You can, but it may affect how well they hold their shape. Stick to the ratios or add an extra tablespoon of parmesan for more crisp.

4. Are these keto-friendly?
Yes, they’re naturally low in carbs and perfect for keto snacking.

5. Can I make these without cream cheese?
You can substitute with ricotta or a dairy-free cream cheese alternative, but the texture may change slightly.

Tips & Tricks

– Use a silicone baking mat for best crisping and easy release.

– Add a pinch of red pepper flakes or smoked paprika for a spicy twist.

– Let the mixture chill for 10 minutes before scooping if it’s too soft.

– Store with parchment paper between layers to prevent sticking.

– For extra crunch, sprinkle a little parmesan on top of each mound before baking.

Recipe Variations

Herb & Spinach Crisps
Add 1 tablespoon of chopped fresh parsley and ½ teaspoon of dried oregano for an herby flavor. Keep the rest of the recipe the same.

Bacon Spinach Cheese Crisps
Mix in ¼ cup of cooked, crumbled bacon to the cheese blend before baking. Bake as directed for a smoky bite.

Spicy Jalapeño Spinach Crisps
Add 2 tablespoons of finely diced jalapeños and a dash of cayenne. Balance with a little extra mozzarella if it gets too spicy.

Dairy-Free Version
Use dairy-free cream cheese and a plant-based mozzarella. Skip the parmesan or replace with nutritional yeast (2 tablespoons) for a nutty flavor.

Mini Spinach Dip Bites
Instead of flattening them, keep each scoop round and bake for 15–16 minutes. These make soft, cheesy bite-sized balls.

Final Thoughts

These crisps started as a quick fix but quickly turned into one of my favorite snack recipes. They strike the perfect balance between indulgence and simplicity. Each one comes out of the oven with just enough golden crunch to be satisfying, and that creamy center brings it home.

They’re the kind of snack you don’t get tired of—easy to pull together, customizable to your mood, and totally shareable. Even people who “don’t like spinach” tend to come back for seconds, which always makes me smile. You can keep a batch in the fridge and reheat them in minutes, which is handy when life gets busy.

If you love the flavor of a warm spinach dip but want something crisp and snackable, these will hit the spot. And once you start making them, chances are they’ll keep finding their way back into your kitchen. They definitely did in mine.