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Baked Seafood Spinach Dip with Mozzarella Recipe
Ash Tyrrell

Baked Seafood Spinach Dip with Mozzarella Recipe

I still remember pulling this baked seafood spinach dip with mozzarella out of the oven and thinking, This smells like something from a seaside restaurant. When I made it the first time, I wanted a warm, comforting appetizer that felt special but didn’t require complicated steps.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Cream cheese – 200 g softened. This forms the creamy base of the dip. Letting it soften at room temperature helps it blend smoothly without lumps.
  • Sour cream – ½ cup. Adds tanginess and keeps the dip light instead of overly heavy.
  • Fresh spinach – 150 g finely chopped. Fresh spinach gives better texture and color; frozen spinach can release too much water and make the dip runny.
  • Cooked seafood mix – 200 g shrimp, crab, or white fish. A mixed seafood blend gives depth of flavor; make sure it’s well-drained.
  • Mozzarella cheese – 1½ cups freshly grated. Freshly grated mozzarella melts better and gives that irresistible cheese pull.
  • Parmesan cheese – ¼ cup grated. Adds a nutty, savory note that balances the creaminess.
  • Garlic – 2 cloves minced. Fresh garlic gives a more aromatic flavor than garlic powder.
  • Lemon juice – 1 tablespoon. Brightens the dip and enhances the seafood flavor.
  • Olive oil – 1 tablespoon. Used to lightly sauté the spinach and garlic for better flavor.
  • Salt – ½ teaspoon or to taste. Enhances all the flavors without overpowering them.
  • Black pepper – ¼ teaspoon. Adds gentle warmth and balance.
  • Red chili flakes – optional ¼ teaspoon. Perfect if you like a subtle kick of heat.

Method
 

  1. Heat olive oil in a frying pan over medium heat and add the minced garlic. I sauté it just until fragrant, then add the chopped spinach and cook until wilted. This step removes excess moisture and deepens the flavor.
  2. In a mixing bowl, I combine softened cream cheese and sour cream until smooth. This creates a rich, creamy foundation that holds all the ingredients together beautifully.
  3. Next, I gently fold in the cooked seafood mix, lemon juice, salt, black pepper, and chili flakes. Mixing gently keeps the seafood pieces intact and tender.
  4. I stir in half of the mozzarella, all of the parmesan, and the cooked spinach mixture. This ensures every scoop has cheese, seafood, and greens evenly distributed.
  5. I spread the mixture into a baking dish and top it with the remaining mozzarella. Baking at 180°C (350°F) for about 25 minutes makes it bubbly and lightly golden on top.
  6. Once out of the oven, I let the dip rest for a few minutes. This helps it set slightly, making it easier to scoop and serve.

Notes

  • I always drain the seafood thoroughly to avoid excess liquid in the dip.
  • Letting the cream cheese soften fully makes mixing effortless and smooth.
  • I sometimes add a pinch of lemon zest for extra freshness.
  • Baking the dip uncovered gives the top a lovely golden finish.
  • I taste and adjust seasoning before baking, which makes a big difference.