Hey y'all! If you love gooey spinach dip and crave a crispy, cheesy bite, you’re going to flip for these Spinach Dip Cheese Crisps. They’re irresistibly crunchy on the outside, loaded with savory spinach, and dotted with garlic and creamy cheese. Perfect for parties, game day, or just a special snack at home—these crisps will have everyone reaching for seconds. Let’s get cooking!
Why You'll Love This
- Crunchy and cheesy with every bite, just like your favorite spinach dip in snackable form.
- Quick and easy—ready in under 30 minutes from prep to plate.
- Low-carb and gluten-free for guilt-free snacking or party appetizers.
- Customizable with your favorite cheese and add-ins.
- Perfect for entertaining or as a make-ahead snack.
Ingredients
- 1 ½ cups shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- ½ cup frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons cream cheese, softened
- 1 clove garlic, minced
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- Pinch crushed red pepper flakes (optional)
Directions
Prep Time: 10 minutes | Cook Time: 13-15 minutes | Total Time: 25 minutes
Step 1: Prep the Ingredients
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats for easy removal.
Step 2: Mix the Spinach Dip Filling
In a medium bowl, mix together the thawed, squeezed-dry spinach, cream cheese, minced garlic, onion powder, black pepper, salt, and optional crushed red pepper flakes until combined.
Step 3: Assemble the Cheese Crisps
In another bowl, toss the mozzarella and Parmesan cheeses together. For each crisp, place a heaping tablespoon of the cheese mixture onto the prepared baking sheets, spacing them about 2 inches apart (you’ll get about 18-20 crisps). Gently flatten each mound. Top each cheese mound with about a teaspoon of the spinach mixture, then lightly press to adhere.
Step 4: Bake to Perfection
Bake in the preheated oven for 13-15 minutes, or until the crisps are bubbly and golden brown around the edges. Keep an eye on them to avoid burning!
Step 5: Cool and Serve
Let the crisps cool on the baking sheet for at least 5 minutes; this helps them firm up for maximum crunch! Gently peel the crisps off the parchment and serve.
Notes
- Be sure to squeeze as much moisture as possible from the spinach to prevent soggy crisps.
- Freshly grated Parmesan melts and crisps better than pre-shredded cheese.
Variations
- Artichoke Spinach Cheese Crisps: Add ¼ cup chopped canned artichoke hearts to the spinach mixture.
- Spicy Cheese Crisps: Add more red pepper flakes or a dash of hot sauce for an extra kick.
- Three-Cheese Blend: Swap in shredded cheddar or gouda for part of the mozzarella for a richer flavor.
Required Equipment
- Mixing bowls
- Baking sheets
- Parchment paper or silicone baking mats
- Tablespoon measure
Storage Instructions
- Store completely cooled crisps in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days. Recrisp in the oven at 350°F (175°C) for a few minutes if needed.
Suggested Pairings & Serving Recommendations
- Serve as a crunchy snack with a side of sour cream or Greek yogurt for dipping.
- Pair with a fresh veggie platter for a perfect appetizer spread.
- Try alongside your favorite soup or salad for extra texture.
Pro Tips
- Let the crisps cool before removing to ensure maximum crunch.
- Use parchment paper—cheese will stick to bare pans!
- Watch closely in the last few minutes of baking, as cheese can burn quickly.
FAQ
- Can I use fresh spinach instead of frozen?
Yes! Just wilt and finely chop fresh spinach, then squeeze out excess moisture before adding. - Can I make these ahead?
Absolutely—store in an airtight container and re-crisp in the oven for a few minutes before serving. - Are these keto-friendly?
Yes, these Spinach Dip Cheese Crisps are low-carb and perfect for a keto diet.
Ingredients
- 1 ½ cups shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- ½ cup frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons cream cheese, softened
- 1 clove garlic, minced
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- Pinch crushed red pepper flakes (optional)
Instructions
-
1Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats for easy removal.
-
2In a medium bowl, mix together the thawed, squeezed-dry spinach, cream cheese, minced garlic, onion powder, black pepper, salt, and optional crushed red pepper flakes until combined.
-
3In another bowl, toss the mozzarella and Parmesan cheeses together. For each crisp, place a heaping tablespoon of the cheese mixture onto the prepared baking sheets, spacing them about 2 inches apart (you’ll get about 18-20 crisps). Gently flatten each mound. Top each cheese mound with about a teaspoon of the spinach mixture, then lightly press to adhere.
-
4Bake in the preheated oven for 13-15 minutes, or until the crisps are bubbly and golden brown around the edges. Keep an eye on them to avoid burning!
-
5Let the crisps cool on the baking sheet for at least 5 minutes; this helps them firm up for maximum crunch! Gently peel the crisps off the parchment and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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