Description
Spinach Dip Cheese Crisps are golden-baked, crunchy cheese bites with a creamy, savory spinach-cheese center — perfect as a quick snack or party appetizer.
Ingredients
Scale
- 1 ½ cups shredded cheddar cheese (or a mix of cheddar + mozzarella + Parmesan)
- ½ cup grated Parmesan cheese
- ½ cup cooked spinach, thoroughly drained and chopped
- 4 oz (≈113 g) cream cheese, softened
- 2 tablespoons sour cream
- ¼ teaspoon garlic powder (or 1 small clove minced garlic)
- ¼ teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, mix softened cream cheese, sour cream, chopped spinach, garlic powder, onion powder, salt, and pepper until smooth.
- On the prepared baking sheet, drop heaping tablespoons of shredded cheese (cheddar + Parmesan or chosen mix), spaced about 2 inches apart. Flatten gently into small rounds.
- Spoon about ½ to 1 teaspoon of the spinach-dip mixture onto the center of each cheese round.
- Bake for 10–12 minutes, until cheese is bubbly and edges turn golden and crisp.
- Remove from oven. Let crisps cool on the sheet for ~5 minutes — they will firm up as they cool.
- Use a spatula to carefully lift crisps off the sheet and transfer to a wire rack to cool completely before serving.
Notes
- Squeeze cooked spinach very dry — excess moisture can make crisps soggy.
- Use freshly shredded cheese (rather than pre-shredded) for better melt and crisp.
- Do not overcrowd the baking sheet — give each crisp enough space for even baking.
- Let crisps cool completely before storing to preserve their crunch.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Appetizer / Snack
- Method: Baking
- Cuisine: American / Snack
Nutrition
- Serving Size: 1 crisp (approx)
- Calories: ≈ 90–110 kcal
- Sugar: ≈ 0–1 g
- Sodium: ≈ 180–220 mg (varies with cheese and salt)
- Fat: ≈ 7–9 g
- Saturated Fat: ≈ 4–5 g
- Unsaturated Fat: ≈ 2–3 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 1–2 g
- Fiber: ≈ 0–0.5 g
- Protein: ≈ 5–6 g
- Cholesterol: ≈ 15–20 mg