Make ahead: Prepare this dip up to 3 days in advance and refrigerate until serving. Reheat until warmed through (about 20 to 25 minutes) in a 350°F oven.
Leftovers: Store leftovers for 3 days refrigerated in an airtight container. Reheat in the oven.
Fresh spinach substitution: Use about 1 pound fresh spinach. Wilt it in a dry pan over medium heat, adding in batches. Cool and squeeze out all moisture.
Cold version: Skip the baking step to serve this dip cold, or try this cold spinach dip recipe with added chopped artichokes.
Gluten-free serving: This dip is naturally gluten-free. Pair with gluten-free crackers, chips, or vegetables to keep it gluten-free.
