Spinach Corn Dip

By Hetty McKinnon

Updated November 20, 2025

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Ready In
25 min
Rating
4(188)
Comments
Read comments

A warm, melty dip lures everyone to the table. Reminiscent of spinach-artichoke dip, this one-skillet spinach corn dip is punchier and sweeter, with pops of juicy corn kernels, spicy jalapeño, fragrant basil and zesty lime to cut through the richness of its cheesy base. To ensure creamy, emulsified results, spend some time ensuring that all the water has cooked out of the spinach before adding the other ingredients. While this dip is best served warm, try it at room temperature or even chilled for equally pleasing results. And the ideal dipping vehicle? Pita chips, flatbread, crusty baguette or corn chips are all great options.

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Ingredients

Yield:4 servings

  • 2 tablespoon extra-virgin olive oil, divided

  • 10 ounces baby spinach 

  • Salt and pepper

  • 1 garlic clove, finely chopped

  • 2 cups corn kernels (from 2 cobs or thawed from frozen)

  • ½ to 1 jalapeño, finely chopped (or ½ to 1 teaspoon crushed red pepper) 

  • Handful basil leaves, roughly chopped

  • 8 ounces cream cheese, cut into 1-inch pieces

  • ½ cup sour cream

  • 3 ounces fresh mozzarella, cut into ½-inch pieces 

  • ½ cup grated pecorino or Parmesan 

  • 1 to 2 limes, halved

  • Pita chips, flatbread, crusty baguette or corn chips, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

38 grams carbs; 108 milligrams cholesterol; 601 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 21 grams saturated fat; 44 grams fat; 1 gram trans fat; 5 grams fiber; 727 milligrams sodium; 20 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a medium (10- to 11-inch) ovenproof skillet over medium. When hot, drizzle with 1 tablespoon of oil and then add the spinach leaves, a few handfuls at a time, adding in more as it wilts, and toss until the leaves have wilted. Season with salt and pepper. Stir and press the spinach to release as much liquid as possible, and cook until most of the liquid has evaporated (no need to drain), about 3 to 4 minutes. 

  2. Step 2

    Reduce heat to medium-low. Drizzle the spinach with the remaining 1 tablespoon of olive oil, add the garlic and stir for 1 minute. Fold in the corn, jalapeño, basil, cream cheese, sour cream and mozzarella. Season with salt and pepper and cook, stirring, until the cheeses have melted and the mixture is thick and creamy, 3 to 4 minutes.

  3. Step 3

    Top with pecorino, place in the oven and broil on high until golden and bubbly, 4 to 5 minutes. (Watch it closely to prevent burning.) Allow to sit for 2 to 3 minutes. Squeeze over the lime juice to taste and serve.

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Ratings

4 out of 5
188 user ratings
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Comments

Lori

This sounds like what I want to eat for dinner for the rest of my days...

M

I like this recipe! I must admit that I modified it a bit, based on what I had and also to simplify. I used frozen spinach in place of fresh. I used a mozzarella cheese stick in place of the fresh mozzarella (yes I know fresh mozzarella is a whole different thing and much better, but this is just getting melted into a dip). I omitted the sour cream. Rather than browning in the oven with cheese on top, I just served with freshly grated Parmesan (and hot sauce). It was delicious.

Disco

I bet the Trader Joe's elote seasoning would be great with this!

Nuz91

Meh. Followed the recipe exactly and it was mediocre. I added Tajin / elite seasoning to pick up the flavor, but something still seems to be missing. Am trying to now doctor it up with a little cumin, red onion. My son asked “what’s it supposed to taste like?” It’s hard to know. For sure I’d skip the Parmesan… weird flavor that did not go with the rest of the dish.

PTVMan

Found the overall flavor to be bland. The recipe needs cilantro and more forward flavors like ancho or chipotle. The mozzarella is unnecessary and doesn’t fully incorporate or melt.

Dotti

I made the recipe exactly as written for a family gathering, and it was a huge hit. It was so good, I will definitely be making this again.

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