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Hot Spinach and Kale Dip

Hot Spinach and Kale Dip


  • 1 teaspoon olive oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 2 cups coarsely chopped spinach
  • 1 cup coarsely chopped kale
  • ½ cup corn
  • ¼ cup 2% milk
  • 4 oz reduced fat cream cheese
  • 3 teaspoons Worcestershire sauce
  • 2 teaspoons sriracha or hot-pepper sauce
  • ½ cup shredded mozzarella cheese
  • salt and pepper to taste


  • If making on the same day, preheat oven to 425°F. Heat oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until lightly browned, approx. 5-8 minutes.
  • Add spinach and kale in two additions, letting the first batch wilt down before adding the next. Add corn and cook until greens are completely wilted, tossing frequently, approx. 6-8 minutes. To remove all excess liquid, transfer to a colander and drain. (If you are making this in advance, simply allow the spinach and kale mixture to cook before transferring to an airtight container and refrigerate.)
  • Bring milk to a simmer. Add cream cheese and cook, whisking, until melted and well incorporated. Add the spinach and kale mixture, Worcestershire sauce, sriracha, and ¼ cup mozzarella. Stir to combine. Season with salt and pepper. Transfer mixture to a lightly oiled shallow baking dish. Top with remaining ¼ cup mozzarella. Bake until cheese is golden brown and bubbly, about 20-25 minutes. Serve hot.