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montana's spinach dip recipe
Donny Enriquez

Montana's Four Cheese Spinach Dip (Copycat)

A rich, oven-baked spinach dip built on a cream cheese and alfredo sauce base, seasoned with cajun spice and topped with melted mozzarella and cheddar. This is the flavor profile people who've actually worked with or ordered from Montana's describe as closest to the real thing.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 6
Course: Appetizer, Dip
Cuisine: Canadian
Calories: 360
Ingredients Equipment Method Video Notes

Ingredients
  

Dip Base:
  • 8 oz cream cheese softened
  • 1 cup about 8 oz alfredo sauce
  • 1 teaspoon cajun seasoning plus more to taste
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
Mix-Ins:
  • 10 oz frozen chopped spinach thawed and squeezed completely dry
  • 1/3 cup finely diced red bell pepper
  • 1/4 cup finely diced red onion
  • 1 cup shredded mozzarella cheese divided
Topping:
  • 1/2 cup shredded sharp cheddar cheese

Equipment

  • 8-inch round or oval oven-safe baking dish
  • Large mixing bowl
  • Rubber spatula
  • Clean kitchen towel or paper towels (for draining spinach)
  • Box grater (if shredding cheese fresh)

Method
 

  1. Preheat the oven to 375°F. Squeeze the thawed spinach thoroughly dry using a clean kitchen towel or paper towels.
  2. In a large bowl, stir together the softened cream cheese and alfredo sauce until completely smooth.
  3. Stir in the cajun seasoning, Worcestershire sauce, and hot sauce. Taste and adjust seasoning as needed.
  4. Fold in the squeezed spinach, diced red bell pepper, diced red onion, and 3/4 cup of the shredded mozzarella.
  5. Spread the mixture evenly into an 8-inch oven-safe baking dish.
  6. Top evenly with the remaining 1/4 cup mozzarella and the shredded cheddar.
  7. Bake for 18–20 minutes, until the cheese is melted with golden-brown spots and the edges are bubbling. Broil for 60–90 seconds at the end if more browning is needed.
  8. Let rest for 5 minutes, then serve warm with tortilla chips, pita, or baguette slices.

Video

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days; reheat at 300°F or in the microwave at 50% power.
Freezing: Best frozen unbaked, then thawed overnight and baked fresh, for up to 2 months.
For slow cooker, air fryer, vegan/dairy-free, extra spicy, and bread bowl versions, see the Variations section in the full blog post.
If you can't find alfredo sauce, simmer 1 cup heavy cream with 1/3 cup grated parmesan for 5 minutes as a substitute.