Easy Spinach Dip -- The Game Day Spread That Made Dad Ask Questions

Super Bowl week, but without the Packers in it, Milwaukee treats the Super Bowl like a funeral with nachos. Dad and I watched at the Cape Cod. He rooted for the Patriots because he "respects Tom Brady's work ethic," which is the most Tom Kowalski reason to root for anyone. I rooted for the Falcons because everyone else was. The Falcons blew a 28-3 lead and lost in overtime and Dad said, "That's what happens when you don't finish." Lesson received. I made the food for the game: wings (baked, not fried, because my apartment doesn't have a deep fryer and I like my security deposit), seven-layer dip, and a batch of my now-perfected chili with cornbread. Dad ate everything. He was especially impressed by the wings — I tossed them in a homemade buffalo sauce (hot sauce, melted butter, a splash of vinegar) and they came out sticky, spicy, and perfectly crispy. "Where'd you learn to do this?" he asked. YouTube, Dad. YouTube. The fact that Dad is now asking where I learned things, instead of not commenting at all, means he's noticed the change. Tom Kowalski notices everything; he just doesn't mention it until it's significant enough to warrant breaking his silence. My cooking has crossed that threshold. I'm unreasonably proud of this. At the brewery, the Baltic porter is conditioning nicely. I also started working on a concept for spring — a Polish-inspired honey lager. I haven't pitched it to Marcus yet because I want the recipe to be solid first. The idea: use Polish tradition as the flavor profile, use brewing science as the execution. Honey, rye malt, a noble hop variety. Something that bridges where I come from and where I'm going. Sunday at Babcia's: she made łazanki — a Polish pasta dish with cabbage and mushrooms. It's basically noodles with sautéed cabbage, dried mushrooms, and butter, topped with breadcrumbs. Simple. Earthy. The kind of dish that doesn't photograph well but tastes like someone loved you enough to stand in a kitchen and make it. Which is, I'm learning, the whole point.

The seven-layer dip was on the table alongside the wings and the chili, but honestly, the spinach dip is the unsung hero of any game day spread — the one people keep coming back to between plays without really thinking about it. Dad didn’t say anything about it specifically, but the bowl was empty by halftime, and with Tom Kowalski, empty bowls speak louder than compliments. If you’re building a spread meant to impress someone who only notices things when they’re genuinely worth noticing, this is the one that earns its place quietly.

Easy Spinach Dip

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 8

Ingredients

• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• Tortilla chips, sliced baguette, or pita bread for serving

Instructions

1. Preheat oven. Heat your oven to 375°F. Lightly grease a small baking dish or cast iron skillet.
2. Prep the spinach. Thaw frozen spinach completely, then squeeze out as much moisture as possible using a clean kitchen towel or paper towels. This step is critical — watery spinach will thin out your dip.
3. Mix the base. In a large bowl, beat the softened cream cheese until smooth. Add the sour cream and mayonnaise and stir until well combined.
4. Add the remaining ingredients. Fold in the squeezed spinach, 3/4 cup of the mozzarella, the Parmesan, garlic, onion powder, and red pepper flakes if using. Season with salt and pepper to taste.
5. Transfer and top. Spread the mixture evenly into your prepared baking dish. Scatter the remaining 1/4 cup of mozzarella over the top.
6. Bake. Bake for 20–25 minutes, until the edges are bubbling and the top is lightly golden.
7. Serve. Let cool for 5 minutes before serving warm with tortilla chips, sliced baguette, or pita wedges.

Nutrition (per serving)

Calories: 220 | Protein: 6g | Fat: 19g | Carbs: 5g | Fiber: 1g | Sodium: 310mg