Spinach Dip Cheese Crisps

Spinach Dip Cheese Crisps are the ultimate low-carb snack or appetizer that combines the flavor of creamy spinach dip with the irresistible crunch of baked cheese. I love how each bite delivers cheesy, garlicky goodness with a hint of spinach—like the best parts of spinach artichoke dip, transformed into a crispy, handheld treat.

Why I Love This Recipe

I love this recipe because it’s quick, easy, and incredibly satisfying. With just a few ingredients, I can create a flavorful, gluten-free snack that feels indulgent but is actually pretty light. These crisps are great on their own or served with dips, and they’re perfect for parties, lunchboxes, or snacking straight off the baking tray.

Ingredients

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

• Shredded mozzarella or cheddar cheese
• Cooked spinach (fresh or frozen, well-drained)
• Cream cheese, softened
• Garlic powder
• Onion powder
• Salt and pepper
• Optional: grated Parmesan cheese, crushed red pepper flakes

Directions

1. Preheat oven: I set the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Mix the dip filling: In a bowl, I combine chopped spinach, cream cheese, garlic powder, onion powder, salt, and pepper until smooth and well-mixed.

3. Form cheese bases: I place small mounds (about 1 tablespoon) of shredded cheese on the baking sheet, spacing them well apart.

4. Add filling: I add a small spoonful of the spinach mixture on top of each cheese mound, then sprinkle a little extra shredded cheese over each one to help it crisp up and seal the filling.

5. Bake: I bake the crisps for 10–12 minutes, until the cheese is bubbly and golden brown around the edges.

6. Cool: I let them cool on the baking sheet for a few minutes so they firm up into perfect crisps.

Servings and Timing

• Servings: Makes about 12 crisps

• Prep Time: 10 minutes

• Cook Time: 12 minutes

• Total Time: 22 minutes

Variations

• Add artichokes: I chop and mix in a few marinated artichoke hearts to mimic classic spinach-artichoke dip.

• Spicy kick: I add red pepper flakes or a dash of hot sauce to the spinach filling for heat.

• Different cheeses: I sometimes use a blend of cheddar and pepper jack for extra flavor.

• Mini version: I make smaller crisps as bite-sized snacks for parties or charcuterie boards.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To re-crisp, I bake them at 350°F (175°C) for 4–5 minutes or pop them in the air fryer for 2–3 minutes. I don’t recommend microwaving them, as they lose their crispiness. These crisps are best enjoyed fresh, but they do reheat well when needed.

FAQs

Can I use frozen spinach?

Yes, I use frozen spinach often. I make sure to thaw it completely and squeeze out as much moisture as possible before mixing it into the filling.

Can I make these in the air fryer?

Definitely. I bake them at 375°F in the air fryer for about 6–8 minutes, watching closely so they don’t burn.

What kind of cheese works best?

Mozzarella gives a stretchy, mild crisp, while cheddar makes them sharper and more golden. I sometimes mix both for the perfect flavor combo.

Are these crisps keto-friendly?

Yes, these crisps are low in carbs and high in fat and protein, making them a great keto snack.

Can I prep them in advance?

I prepare the spinach dip filling ahead of time and store it in the fridge. When ready, I assemble and bake the crisps fresh for the best crunch.

Conclusion

Spinach Dip Cheese Crisps are my go-to when I want something cheesy, crunchy, and full of flavor with minimal effort. Whether I’m hosting guests or just need a quick savory snack, these low-carb bites always satisfy. With endless ways to customize and easy prep, they’ve earned a permanent spot in my recipe rotation.