Name: Spinach Dip Cheese Crisps
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup shredded mozzarella cheese; ½ cup shredded Parmesan cheese; ½ cup frozen spinach (thawed and well-drained); 2 oz cream cheese, softened; 2 tbsp sour cream; ½ tsp garlic powder; ½ tsp onion powder; Salt and pepper to taste; Optional: pinch of crushed red pepper flakes, 2 tbsp chopped artichokes, ½ tsp Italian seasoning

Spinach dip cheese crisps are the perfect bite-sized snack—crispy, cheesy, and packed with the creamy, garlicky flavor of classic spinach dip. I love serving these as a fun low-carb appetizer, party snack, or a savory treat when I want something crunchy and full of flavor without reaching for chips.

Spinach Dip Cheese Crisps

Why You’ll Love This Recipe

I love this recipe because it’s ridiculously easy, requires just a few ingredients, and bakes up in no time. Each crisp is like a tiny spinach dip explosion, with a golden, lacy cheese base and a soft, flavorful center. They’re naturally gluten-free and super customizable depending on the cheese and seasonings I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded mozzarella cheese
Shredded Parmesan cheese
Frozen spinach (thawed and well-drained)
Cream cheese (softened)
Sour cream
Garlic powder
Onion powder
Salt and pepper
Optional: crushed red pepper flakes, chopped artichokes, or a sprinkle of Italian seasoning

Directions

I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a bowl, I mix the cream cheese, sour cream, garlic powder, onion powder, salt, pepper, and spinach until smooth and evenly combined.
On the baking sheet, I make small piles of shredded mozzarella and Parmesan cheese, spacing them apart so they have room to melt.
I top each cheese pile with a spoonful of the spinach dip mixture, then sprinkle a bit more cheese on top for extra crispiness.
I bake for about 10–12 minutes, or until the edges are bubbly and golden brown.
I let them cool on the pan for a few minutes so they crisp up before removing them with a spatula.

Servings and Timing

This recipe makes about 12–16 crisps, depending on the size. It takes 10 minutes to prep and another 10–12 minutes to bake, so I have a batch ready in around 20 minutes.

Variations

I’ve swapped in cheddar or pepper jack for a different cheese profile.
Adding finely chopped artichokes gives these a spinach-artichoke dip flavor.
For a spicy kick, I mix in a bit of jalapeño or crushed red pepper.
I’ve also made these with sun-dried tomatoes for extra richness.

Storage/Reheating

I store leftover crisps in an airtight container in the fridge for up to 3 days. To re-crisp them, I pop them in a 350°F oven for about 5 minutes or use an air fryer. Microwaving tends to make them soft, so I usually avoid that.

FAQs

Can I use fresh spinach instead of frozen?

Yes, I sauté fresh spinach until wilted, then chop and squeeze out all the moisture before mixing it into the dip.

How do I keep the crisps from sticking?

I always use parchment paper or a silicone baking mat—it makes removing them easy and keeps the bottoms golden and crispy.

Are these keto-friendly?

Yes, these crisps are naturally low-carb and keto-friendly, especially when I skip any additional fillers.

Can I freeze them?

I don’t recommend freezing them, as the texture changes and they lose their crispness. They’re best fresh or reheated in the oven.

What do I serve them with?

I usually enjoy them on their own, but they’re also great dipped in ranch, marinara, or alongside a charcuterie board.

Conclusion

Spinach dip cheese crisps are my go-to when I want a quick, crunchy, and cheesy snack that feels indulgent but is super easy to throw together. Whether for entertaining, game day, or just treating myself, they always hit the spot and disappear fast.