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This easy spinach dip recipe is cold, creamy, and ready in 10 minutes. It’s the perfect make-ahead appetizer for parties, game day, and easy entertaining!
What’s better for parties than a good spinach dip? This one is so easy to make: it’s the kind that’s served cold, perfect for dipping pita chips or serving in a bread bowl. The recipe is a little healthier than most, relying on Greek yogurt for much of the creaminess.
Because it’s not baked, it’s quick to put together: just 10 minutes! It’s literally the perfect finger food for easy entertaining. I love serving this one at parties and even people who are scared of spinach love this creamy dip (go figure!).
Featured Reader Review
“Well received at a neighborhood party last night! I doubled the green onion because I didn’t have but 1 shallot on hand and doubled the dried dill just because I like it. Next time will add artichokes. Making it again for a family party next week!” -Glenda
Why You’ll Love This Recipe
I’ve made a lot of party food over the years, and here’s why I love this spinach dip recipe:
- It’s ready in 10 minutes. It’s a cold dip (in contrast to my hot spinach artichoke dip), so there’s zero cooking. You defrost, squeeze, stir, and serve.
- It’s lighter than most. A 3-to-1 ratio of Greek yogurt to mayonnaise keeps it creamy but light.
- The flavor is real. Some dip recipes use instant soup or ranch flavorings that include artificial flavorings and preservatives. This dip gets flavor from fresh ingredients!
How To Make Spinach Dip (Basic Steps)
This spinach dip recipe came as a challenge: from my sister Lisa, who asked me, “Do you have a good spinach dip recipe?” I quickly jumped to make one. This is the kind of dip that’s served cold, so you can whip it up so quickly: no need to bake! Here’s what you need to do for this recipe (jump to the recipe card below for quantities):
- Defrost and squeeze the spinach. Because this recipe uses frozen spinach, there’s no need for cooking at all. Simply defrost the spinach, then squeeze out as much water as possible. It’s easiest to do this using a fine mesh strainer.
- Mince the shallot and green onion. The only cutting you’ll do is mincing a shallot and finely slicing a green onion. Using real onion brings big flavor to this spinach dip (vs using a processed flavor packet like many recipes do).
- Stir with Greek yogurt, mayo, Parmesan, and seasonings. Then all you do is stir together the veggies with the Greek yogurt, mayo and seasonings! Easy at that. You can serve immediately or refrigerate until serving.
What To Serve With Spinach Dip
This cold spinach dip goes well with just about any dipper. Here’s what I reach for:
- Pita chips. This dip is great with chips or pita chips: try this Homemade Pita Chips recipe.
- Bread. Even just sliced bread works! Or you could go retro and serve it in a bread bowl.
- Crostini. Make a batch of our Easy Crostini!
- Veggies. I like it best with more neutral flavored bread or chips, but it also works with crudites like carrots.
- Crackers. Or, try with your favorite crackers. These Homemade Crackers and Almond Cashew Crackers are tasty homemade options.
Variations To Try
There are a few variations on this spinach dip that you could try if you’d like to mix it up a bit:
- Spinach artichoke. Want to add artichoke flavor? Mix it with chopped artichokes from a 14 ounce (8.5 ounce dry weight) can artichoke quarters.
- Baked dip, served hot! Want a baked dip instead? Go to Hot Spinach Artichoke Dip.
- Water chestnuts. Some traditional spinach dip recipes have water chestnuts that make crunchy sweet bursts. If you’re a water chestnut fan, grab an 8-ounce can and add them chopped.
How To Store Spinach Dip
Store leftover spinach dip in an airtight container in the fridge for up to 4 days. It works great to make ahead and the flavors get better over time. I don’t recommend freezing it, because the creaminess can become grainy after you thaw it.
More Party Dip Recipes To Try
Dietary Notes
This spinach dip recipe is vegetarian and gluten-free (when served with gluten-free bread or crackers). For vegan, try my Vegan Spinach Artichoke Dip.
Easy Spinach Dip (10 minutes!)
This easy spinach dip recipe is cold, creamy, and ready in 10 minutes. It’s the perfect make-ahead appetizer for parties, game day, and easy entertaining!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 to 8 1x
- Category: Appetizer
- Method: Raw
- Cuisine: American
- Diet: Gluten-Free, Mediterranean Diet, Vegetarian
Ingredients
- 10 ounces frozen chopped spinach*
- ¼ cup minced shallot
- 2 green onions
- 1 ½ cups Greek yogurt
- ½ cup mayonnaise
- ¼ cup shredded Parmesan cheese
- ¼ teaspoon dried dill
- 1/4 to 1/2 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- For serving: pita chips, crostini or bread bowl
Instructions
- Thaw the spinach. Then use a strainer to squeeze out as much moisture as possible.
- Mince the shallot. Thinly slice the green onions.
- In a medium bowl, mix together the spinach, shallot and green onions with Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder (more or less, depending on your garlic taste), salt and pepper. Taste and add a few pinches kosher salt. Serve immediately with pita chips, or chill until serving.
Notes
Add artichokes: Make it spinach artichoke dip by adding chopped artichokes from a 14 ounce can (8.5 ounce dry weight) artichoke hearts.
Vegan: For vegan, try my Vegan Spinach Artichoke Dip.
Well received at a neighborhood Christmas party last night. I doubled the green onion because i didn’t have but 1 shallot on hand and doubled the freeze dried dill just because I like it. Next time will add artichokes and be sure i have 2 shallots on hand. Making it again for family party next week. Always looking for healthier options on old favorited.
Great recipe. I added some paprika, garlic powder, salt, and a dash of olive oil. My wife thinks it really made it pop