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If you’re lucky enough to have leftover spinach dip, you’re probably wondering how to restore it to its former glory without ruining its creamy, smooth consistency.

Luckily for you, I’ve experimented with several different ways to reheat spinach dip to see which methods work best.

So if you want restaurant-fresh spinach dip at 3 in the morning (don’t feel judged. no one is judging you here), keep reading.

I also give some tips on storing and freezing your spinach dip to keep it as fresh as possible.

The best way to reheat spinach dip is on the stove. Reheat the spinach dip on a low heat in an appropriately-sized non-stick pan, stirring frequently until fully reheated. If your spinach dip seems dry, add in some milk or water one tablespoon at a time until the consistency improves.

A note on my experiment

I prepared my own spinach dip and refrigerated it overnight, ready for my tests the next day.

I tested four different methods:

The microwave (quick and convenient)
The oven (a bit slow)
The stove (good for creamy dips)
A double boiler (good but slow)

The goal was to keep the spinach dip from drying out or separating.

My favorite method was the stovetop method because it gave you the best control over the heating process.

The microwave works okay as long as you’re careful, and the oven is good for big portions.

The key to reheating spinach dip is to go low and slow.

Too high of a heat and the dip can separate and become greasy. If this starts to happen, add in a splash of hot water or milk and stir vigorously.

The sauce should come back together again.

Reheating spinach dip on the stove

Heat the spinach dip on low heat in an appropriately-sized non-stick pan, stirring frequently until warmed through. If your dip seems dry, add in some stock or milk a tablespoon at a time until the consistency is better.

How to reheat spinach dip on the stove:

Heat your portion of spinach dip on low heat in a non-stick or lightly greased pan.
Stir frequently while heating to avoid burning or sticking.
If the spinach dip is too dry or thick, add a tablespoon of milk, stock, or water as you’re heating until the dip reaches your desired consistency.
Once heated through, serve immediately.

Keep the heat low to avoid overheating the dip.

As you’re heating the dip, feel free to add in extra ingredients like more grated cheese to help reinvigorate the flavors.

My verdict

My dip came out tasting great and was pretty indistinguishable from the fresh version.

I liked that I had such good control over the heating process and the final consistency of the dip.

Heating spinach dip on the stove works best for creamier dips because there’s a lot of stirring involved, which is harder with a stodgier dip.

If your dip isn’t that stirrable, try the oven instead.

Reheating spinach dip in the microwave

Cover your spinach dip with a damp paper towel to keep it moist, or sprinkle it with water or milk and cover with plastic wrap. Set the microwave to 50% power and heat the dip in 15-second intervals, stirring gently during each break. Once hot, let it rest for a further 30 seconds before serving.

How to reheat spinach dip in the microwave:

Put a small portion of spinach dip in a microwave-safe bowl. Larger portions have an increased risk of splitting.
Sprinkle the top with water or milk and cover the dish with plastic wrap, or cover the bowl with a moist paper towel.
Set your microwave to 50% power.
Microwave the spinach dip for 15 seconds at a time, stirring during the breaks.
Let the dip rest for 30 seconds before digging in.

Introducing extra moisture to the dip helps prevent it from drying out.

If the dip has become thick during storage, feel free to more extra liquid (ideally milk or stock, I avoid water because it’s too bland) to thin it out again.

Using a low power and short time intervals reduces the risk of the dip overheating and separating.

The stirring helps to promote even heating and also brings the creamy sauce together again if it’s becoming watery or greasy.

My verdict

The microwave worked fine, but I was very cautious about overheating the dip.

After one of the heating bursts, the dip looked like it was verging on separating, but some vigorous stirring fixed that.

The microwave is super quick and probably the best option if you’re only heating one portion.

Reheating spinach dip in the oven

Preheat the oven to 350°F (180°C). Sprinkle the spinach dip with 1-2 tablespoons of stock or milk, then cover with foil. Heat for around 10 minutes, stirring halfway through. Remove the foil for the last few minutes in the oven to get a crisp top.

Note: timing will vary based on the size of the portion and the type of oven you’re using.

Toaster ovens will be a lot quicker than conventional ovens.

How to reheat spinach dip in the oven:

Preheat your oven to 350°F (180°C).
Sprinkle 1-2 tablespoons of stock or milk (or water) over the top of your dip, mix it in, and cover with foil. Add more liquid if the dip is really dry/thick.
Bake for around 10 minutes or until the dip is heated through. Stir the dip at the halfway mark.
Remove the foil for the last 2-3 minutes of heating for a crispy top.

I like to sprinkle some extra cheese over the top of the dip when I remove the foil.

The cheese melts and elevates your leftovers to a whole new level.

You need to check on the dip at least once during the heating process to stir it, but I would check it more often if you can.

My verdict

A big advantage of the oven was the ability to get a crispy top

It’s great for heating large portions too.

The only issue is not having great control over the whole process.

Because you can’t physically see the dip, there’s more risk of the sauce breaking in the oven.

Reheating spinach dip in a double boiler

To reheat spinach dip in a double boiler, bring a pot of water to a gentle simmer. Place the dip in a heat-proof bowl and balance it on top of the pot. Let the steam heat the spinach, stirring frequently. Add some milk or stock if the dip is dry.

How to reheat spinach dip in a double boiler:

Bring a few inches of water to the boil in a pan.
Place your spinach dip in a heat-proof bowl and place it on top of the pan, making sure there’s a decent gap between the hot water and the bottom of the bowl.
Turn the heat down to keep the water at a gentle simmer.
Stir the spinach dip continuously as the steam heats it.
If you feel the creamed spinach is a little dry, add some extra cream, milk, water, or stock to rehydrate the sauce and stir it in.

These are the instructions for using a homemade double boiler, but if you have a real one, use that.

Double boilers utilize second-hand heat.

It’s a very gentle heating method that is unlikely to overheat your dip.

I recommend keeping a gap of at least 2 inches between the bottom of the water and the bowl.

My verdict

My spinach dip heated perfectly in the double boiler, but it was too slow for my liking.

If you only have one portion, it’s okay (but then you could just use the microwave!)

Overall, I don’t think spinach dip is delicate enough to require the extra effort of using a double boiler over another method.

How to store spinach dip

The best way to store spinach dip is in an airtight container in the refrigerator. Spinach dip can last 3-4 days in the fridge. Let the dip cool before putting it in the fridge to avoid too much condensation building up in the container and making the dip soggy.

To cool a big pot of spinach dip quickly, play the container in a sink full of cold water or spread the dip out into smaller containers so the heat can escape more quickly.

Can you freeze spinach dip?

You can absolutely freeze spinach dip, but beware dips with lots of mayonnaise and sour cream may separate slightly upon thawing. Stick to heavy cream or cream cheese-based recipes if you plan to freeze the dip. Spinach dip will last for 3 months in the freezer.

How to freeze spinach dip

Cool the spinach dip to room temperature.
Portion out the dip and put each portion in an airtight container or freezer bag.
Remove any excess air from the freezer bag or place a layer of plastic wrap over the dip in the airtight container.
Place in the freezer and use within 3 months.

It’s important the spinach dip is cool before you freeze it.

Otherwise, ice crystals can form in the dip and ruin its texture.

If you need to speed up the cooling process, put the dip in the fridge before it goes in the freezer.

I prefer to use freezer bags over airtight containers because I think they’re more space-efficient in the freezer.

But the most important thing is to protect the dip from any air exposure, so it doesn’t develop freezer burn.

How to reheat frozen spinach dip

It’s best to thaw spinach dip slowly in the fridge.

You can then reheat it in the oven, microwave, or stove. You can also defrost it in the microwave on very low power. To heat spinach dip straight from frozen, place it in a foil-covered baking dish and bake it in a 350°F (180°C) oven for around 30 minutes.

If your spinach dip splits while thawing, reheating over low to medium heat while stirring can help improve the texture and continuity.