A piece of bread coming out of the dip with a string of cheese stretching from the dish
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5 from 6 votes

Hot Eggplant and Spinach Dip

Keep this recipe for Hot Eggplant and Spinach Dip and serve it up with some crusty bread! It's perfect for parties or game day gatherings.
Course Appetizer
Cuisine American
Keyword eggplant dip, Hot Eggplant and Spinach Dip, hot spinach dip
Prep Time 15 minutes
Cook Time 20 minutes
Eggplant roasting 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 323kcal
Author Erren @ Erren's Kitchen


  • 2 eggplants halved lengthwise
  • 10 oz frozen spinach thawed and squeezed of liquid
  • ½ cup Sour Cream full fat
  • 8 oz cream cheese full fat
  • ½ cup Gouda Cheese shredded
  • ½ cup mozzarella
  • 2 garlic cloves
  • 4 tablespoons parsley chopped
  • salt and pepper to taste
  • ¼ cup Parmesan Cheese grated


  • Preheat the oven to 400F/200C
  • Place the eggplant halves face down on a baking sheet. and roast for 30-35 minutes (you’ll know they’re done when the skin shrivels). When ready, carefully scoop out the fleshy center with a spoon and run a knife through it to chop well. Place in a mixing bowl.
  • Lower the oven to  375°
    Add all of the ingredients, but the parmesan cheese to the bowl and mix well.
  • Place in an oven-proof dish and sprinkle with the grated parmesan. Bake for 20-25 minutes, until hot and cheese golden brown.  Serve hot.



  • Line your pan for roasting the eggplant with nonstick foil to prevent it from getting stuck to the pan.
  • Not a fan of all the cheeses in the recipe?  Swap them out for easy melting cheeses of your choice.
  • Use Fresh Chopped Spinach in place of frozen if you prefer.  I do it by chopping baby spinach in batches in a food processor.


Calories: 323kcal | Carbohydrates: 14g | Protein: 13g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 436mg | Potassium: 634mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6615IU | Vitamin C: 10mg | Calcium: 350mg | Iron: 1.7mg