If you love the creamy, savory flavor of spinach dip but crave something crunchy, these Spinach Dip Cheese Crisps are the ultimate snack. They combine the best of both worlds — the flavor of warm, cheesy spinach dip and the crispiness of oven-baked chips. Perfect for parties, game nights, or a light afternoon treat, these crisps are delightfully addictive. I tried this recipe using mozzarella and a touch of parmesan for extra sharpness, and the result was pure perfection. Each bite delivers that salty, cheesy crunch that keeps you reaching for more. Plus, they’re naturally low-carb and gluten-free, making them an excellent choice for anyone who loves a guilt-free snack without sacrificing flavor.
Why You’ll Love This Recipe
These spinach dip cheese crisps take only a few minutes to prepare and bake up beautifully golden. They’re high in protein, low in carbs, and packed with flavor. You can enjoy them on their own or pair them with dips like salsa, guacamole, or even extra spinach dip for the ultimate cheesy indulgence.
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Spinach Dip Cheese Crisps (Crispy, Cheesy & Irresistibly Snackable)
- Total Time: 20 mins
- Yield: 20 crisps
Description
These Spinach Dip Cheese Crisps are a crunchy, cheesy twist on the classic spinach dip — baked into crisp, golden bites packed with creamy spinach and gooey cheese. They’re easy to make, keto-friendly, and perfect as a snack or party appetizer.
Ingredients
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- 1/2 cup chopped spinach (fresh or thawed frozen spinach, well-drained)
- 1 clove garlic, minced
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a bowl, mix together mozzarella, Parmesan, cream cheese, spinach, garlic, onion powder, salt, pepper, and red pepper flakes until well combined.
- Scoop about 1 tablespoon of the mixture onto the prepared baking sheet and flatten slightly to form small rounds, leaving space between each crisp.
- Bake for 8–10 minutes, or until the edges are golden brown and crisp.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely (they’ll crisp up more as they cool).
- Serve as a snack, appetizer, or alongside soup or salad.
Notes
- Make sure spinach is completely dry to prevent soggy crisps.
- For extra flavor, add a sprinkle of everything bagel seasoning or Italian herbs before baking.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- These crisps are naturally low-carb and keto-friendly!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cheese – Mozzarella works as the base, melting perfectly into crisp rounds. A sprinkle of parmesan adds sharpness and depth of flavor.
Spinach – Use fresh or frozen spinach. Be sure to squeeze out any excess water to keep the crisps from becoming soggy.
Cream Cheese – Adds that creamy, classic spinach dip texture and binds everything together.
Sour Cream – Balances the richness of the cheese with a slight tang and smooth texture.
Garlic Powder – Enhances the flavor and gives these crisps a hint of savory depth.
Onion Powder – Rounds out the flavor profile and adds a subtle sweetness.
Salt and Pepper – Essential seasonings that bring out the cheesy goodness and make each bite more satisfying.
Crushed Red Pepper Flakes (optional) – Adds a gentle heat if you prefer a little spice in your crisps.
Directions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix together chopped spinach, cream cheese, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
Spoon small mounds of mozzarella cheese onto the baking sheet, leaving space between each one for spreading.
Top each mound with a teaspoon of the spinach mixture, then sprinkle parmesan cheese on top.
Bake for 10–12 minutes, or until the edges are golden brown and crispy.
Let the crisps cool for a few minutes before carefully removing them from the parchment paper. They’ll continue to crisp up as they cool.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves: 4
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Storage/reheating
Store cooled crisps in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To re-crisp, bake in a preheated oven at 350°F (175°C) for 3–5 minutes. Avoid microwaving, as it will soften them.
Variations and Customizations
Jalapeño Kick
Add finely chopped jalapeños to the spinach mixture for a spicy edge.
Bacon Lovers’ Crisps
Mix in crumbled cooked bacon for a smoky, savory twist.
Keto Pesto Version
Stir in a teaspoon of pesto to infuse the crisps with bold basil flavor.
Three-Cheese Mix
Combine mozzarella, parmesan, and cheddar for a richer, more layered taste.
Mediterranean Spin
Add chopped sun-dried tomatoes and a sprinkle of oregano for a bright, tangy flavor.
Garlic Butter Finish
Brush melted garlic butter over the crisps right after baking for extra indulgence.
Herbed Delight
Mix in dried basil or Italian seasoning for a fragrant herbal touch.
Low-Fat Option
Use low-fat cream cheese and part-skim mozzarella to lighten the recipe without losing texture.
Zesty Ranch Flavor
Add a teaspoon of ranch seasoning mix for a tangy, herby twist.
Vegan Adaptation
Use vegan cheese and dairy-free cream cheese to make these crisps plant-based friendly.
FAQs
Can I make these crisps ahead of time?
Yes, bake and store them in an airtight container. Reheat in the oven to regain crispiness.
Can I use frozen spinach?
Yes, just make sure to thaw and squeeze out all excess moisture before mixing.
What cheese melts best for crisps?
Mozzarella and cheddar melt evenly and crisp up beautifully.
How do I prevent soggy crisps?
Remove moisture from spinach and allow the crisps to cool completely on the tray.
Are these keto-friendly?
Yes, they’re naturally low-carb and high in fat, perfect for keto diets.
Can I use a silicone baking mat instead of parchment paper?
Yes, but parchment works best for even browning and easy removal.
How do I store leftover crisps?
Keep them in an airtight container at room temperature for up to 2 days.
Can I add extra toppings?
Absolutely — try bacon bits, jalapeños, or herbs for extra flavor.
Can I freeze them?
Freezing isn’t recommended as they may lose crispiness upon thawing.
What dips pair best with these crisps?
They’re delicious with ranch, marinara, or classic spinach dip for double flavor.
Conclusion
These Spinach Dip Cheese Crisps are the perfect balance of creamy, cheesy flavor and crunchy texture. They make a quick, satisfying snack that’s great for parties or simple weekday cravings. With just a few ingredients and minimal prep, you’ll have a crowd-pleasing treat ready in minutes. Once you try these golden, crispy bites, you’ll never look at spinach dip the same way again.
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