Name: Spinach Dip Cheese Crisps
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 cup frozen spinach, thawed and squeezed dry; 2 oz cream cheese, softened; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper, to taste

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Spinach Dip Cheese Crisps are a fun, bite-sized snack that combines all the creamy, cheesy goodness of classic spinach dip in a crunchy, baked crisp form. These low-carb treats are packed with flavor and make the perfect savory snack or party appetizer—without the need for chips or bread.

Why You’ll Love This Recipe

I love how these crisps give me all the indulgent flavor of spinach dip in a portable, crispy form. They’re cheesy, salty, and perfectly golden on the edges, with that familiar spinach and garlic taste baked right in. Plus, they’re easy to make with just a few ingredients and come out of the oven ready to devour—no dipping required.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded mozzarella cheese
Grated Parmesan cheese
Frozen spinach (thawed and squeezed dry)
Cream cheese (softened)
Garlic powder
Onion powder
Salt and pepper

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a bowl, I mix the mozzarella, Parmesan, spinach, cream cheese, garlic powder, onion powder, salt, and pepper until well combined.
I scoop about a tablespoon of the mixture onto the baking sheet, spacing the mounds a couple of inches apart, and flatten them slightly.
I bake for 10–12 minutes, or until the edges are golden brown and the cheese is bubbling.
I let them cool on the sheet for a few minutes to firm up before removing with a spatula.

Servings and timing

This recipe makes about 12–15 crisps. It takes 10 minutes to prep and 10–12 minutes to bake, so I usually have a fresh batch ready in under 25 minutes.

Variations

Sometimes I add a little chopped artichoke for a classic spinach-artichoke dip flavor. I’ve also used cheddar for a bolder taste or added red pepper flakes for heat. If I want a heartier version, I mix in crumbled bacon or diced sun-dried tomatoes before baking.

storage/reheating

I store these in an airtight container in the fridge for up to 3 days. To re-crisp them, I pop them in a 350°F oven or toaster oven for 3–5 minutes. They’re also delicious cold, right out of the fridge.

FAQs

Can I use fresh spinach?

Yes, I sauté fresh spinach, squeeze out the moisture, and chop it before adding. I just make sure it’s completely dry so the crisps don’t get soggy.

Can I make these in the air fryer?

Yes, I bake them at 375°F in the air fryer for 5–7 minutes, checking frequently so they don’t burn.

Are these keto-friendly?

Yes, these crisps are naturally low in carbs and high in fat, making them a great option for keto and low-carb diets.

Do they stay crispy?

They’re crispiest right out of the oven but stay pleasantly chewy-crispy after cooling. Reheating helps bring the crunch back.

Can I freeze them?

I don’t recommend freezing because the texture changes. They’re best fresh or refrigerated and reheated as needed.

Conclusion

Spinach Dip Cheese Crisps are a genius way to enjoy the classic flavor of spinach dip without the mess or the carbs. I love serving them as a snack, party bite, or even a crunchy salad topper. They’re easy, customizable, and totally addictive—once I start eating them, I never want to stop.