Baked Creamy Spinach Dip with Gouda and Chili Crisp

There is something about creamy spinach dip that feels instantly nostalgic. Seeing spinach dip in a pumpernickel or rye bread bowl takes you straight back to the 90s. It showed up at every gathering, from holiday parties to casual Friday nights, surrounded by crackers and vegetable sticks. It’s classic for a reason.

This version keeps everything you love about a creamy spinach dip but gives it a richer, more savory edge. Garlic is sautéed first to build flavor, then the spinach is cooked quickly over high heat so it stays vibrant. Heavy cream and Gouda melt together into a smooth base, seasoned with nutmeg, dried onions, lemon zest, and chili flakes for balance.

It’s also a great way to use up spinach, especially if you have a large container in the fridge that needs attention. The greens cook down quickly and transform into something indulgent and scoopable. Finished with bubbling cheese and a spoonful of chili crisp in the center, it comes out of the oven golden and irresistible.