My aunt always served a giant batch of these for spring game days. Just 3 ingredients for a creamy, bubbling appetizer that everyone fights over.

These low carb 3-ingredient spinach bakes are exactly the kind of thing my aunt would set out in a big bubbling dish for spring game days. They’re creamy, cheesy, and just rich enough that everyone keeps circling back for another scoop. With only three simple ingredients and a quick stir-and-bake method, they’re perfect for busy weekends when you want something warm and comforting without a lot of fuss or carbs. They come out of the oven in little golden-brown mounds of spinach and cheese that people end up practically fighting over.

Serve these spinach bakes straight from the casserole dish while they’re still bubbling and the edges are crisp. They’re great with sliced bell peppers, cucumber rounds, celery sticks, or halved cherry tomatoes for dipping to keep things low carb. If you’ve got folks who aren’t watching carbs, set out toasted baguette slices or sturdy crackers on the side. For a fuller spread on game day, pair them with grilled sausages, chicken wings, or a simple veggie tray so everyone can build a plate and graze through the game.

Servings: 8

16 oz frozen chopped spinach, thawed and very well squeezed dry

Preheat your oven to 375°F (190°C). Lightly grease a medium ceramic casserole dish (about 2-quart size) so the edges of the spinach bakes can crisp up nicely.

Thaw the frozen chopped spinach completely, then squeeze out as much moisture as possible. Use your hands or a clean kitchen towel to really press out the liquid; this keeps the bakes thick and creamy instead of watery.

In a large mixing bowl, add the well-drained spinach and the softened cream cheese. Use a sturdy spoon or spatula to mash and stir until the cream cheese is evenly worked through the spinach and no big streaks remain.

Add 1 1/2 cups of the shredded mozzarella cheese to the bowl, reserving the remaining 1/2 cup for topping. Stir until the mozzarella is evenly distributed and the mixture is thick and uniform.

Spoon the spinach mixture into the prepared ceramic casserole dish in small mounds, spacing them just slightly apart so the tops and edges can brown. You should see little “piles” rather than one flat layer.

Sprinkle the reserved 1/2 cup shredded mozzarella evenly over the tops of the mounds, letting some fall between them so you get extra crispy, cheesy edges.

Place the casserole dish on the middle rack of the preheated oven and bake for 18–22 minutes, or until the cheese is bubbling, the tops are melted, and the edges of the mounds are turning golden brown.

If you like extra browning, switch the oven to broil for 1–2 minutes at the end, watching closely so the cheese doesn’t burn. The finished bakes should look lightly crisped around the edges with a creamy center.

Let the spinach bakes rest for about 5 minutes before serving so they can firm up slightly. Set the dish in the center of the table with a spoon and let everyone scoop out their own hot, cheesy mound.

For picky eaters, you can swap half of the spinach for finely chopped, well-drained cooked broccoli to soften the flavor, or chop the spinach even more finely so it blends into the cheese. If you have a child (or spouse!) who insists on a little extra flavor, sprinkle the top with a pinch of garlic powder or Italian seasoning before baking—this still keeps it very simple while staying true to the 3-ingredient base. For a sharper taste, use half mozzarella and half shredded cheddar or Parmesan in place of some of the mozzarella. You can also portion the mixture into greased muffin tins instead of one big casserole to make individual little bakes that are easy to grab on the go. If you’re cooking ahead for a busy game day, assemble the dish earlier, cover, and refrigerate for up to 24 hours; just add a few extra minutes to the baking time. Leftovers reheat nicely in a toaster oven or air fryer, which brings the crispy edges back to life.