A quick and easy spinach dip to serve at parties and gatherings. This tasty recipe is a combination of chopped spinach, crunchy vegetables, herbs, sour cream, mayonnaise, and savory seasonings. It’s a popular appetizer for a crowd!
Whether your willing to admit it or not, I’m pretty sure at one time or another you found yourself at a party making multiple trips to the snack table for an incredible dip. Well, if you make this homemade spinach dip recipe, be prepared to be the talk of the party! If you prefer a hot appetizer, try my spinach artichoke dip it’s a great option.
To switch things up, instead of tiny flecks of dehydrated vegetables, I use bell peppers and carrots to add a colorful crunch. And for convenience, frozen spinach is chopped and mixed with creamy sour cream and mayonnaise for the base. To ratchet up the flavor, a handful of dried seasonings and fresh herbs give this dip a gourmet taste.
How do you make spinach dip from scratch?
The creamy base is comprised of wilted spinach, sour cream, and homemade mayonnaise, but store-bought mayo works too. If you prefer, Greek yogurt can be substituted for sour cream to add protein and tartness. These ingredients are stirred together with water chestnuts, green onions, dill, garlic powder, onion powder, salt, bell pepper, and carrots.
Using frozen spinach makes things easier
Frozen chopped spinach is a convenient ingredient to use in this dip. This type of green is often sold in 9 to 10-ounce bags or compressed boxes, either size will work. Manufacturers have already briefly cooked or blanched the leaves to help wilt them down. That process keeps the leaves green and prolongs the freshness when frozen.
Defrosting frozen spinach
The easiest way to defrost the greens is in the microwave on medium power. This gently melts the ice. The leaves should still be chilled, making it easy to squeeze out the excess water. Do not heat them up too much, otherwise, they’ll become mushy.
Can you use fresh spinach instead of frozen?
Yes, fresh spinach can be substituted for frozen spinach. You will need 8 ounces (about 6 cups) of fresh leaves. Make sure to briefly cook the spinach to wilt the leaves. I recommend steaming or blanching, then chilling in an ice water bath to immediately stop the cooking process. Squeeze out the excess water, then chop.
Seasonings for the dip
This recipe allows you to customize the type and amount of seasoning, which is a limitation of those premade soup mixes. I use a combination of salt, garlic powder, and onion powder for intensified savory notes. You can also chop up some fresh dill leaves and green onions for fresh herbaceous aromas.
Add in some crunch and color
Classic spinach dip recipes are unexciting. The texture tends to be overly creamy and it usually lacks a crunch factor. To remedy that, chopping up water chestnuts, red pepper, carrots, and green onions add in tiny bursts of crispiness. The variety of colors also makes the presentation a little more interesting.
What I like to serve with this
- Sliced french or sourdough baguette, fresh or toasted.
- Tortilla chips, pita chips, and crackers.
- Raw vegetables like sliced carrots, radish, sugar snap peas, bell peppers, broccoli florets or cucumber.
- Hollow out a bread bowl and serve the dip inside for a pretty presentation.
How long is homemade spinach dip good for?
Spinach dip lasts for up to 5 days stored in an airtight container in the refrigerator. It’s the perfect recipe for parties or gatherings as you can make it ahead of time. Just make sure to keep it covered and refrigerated until ready to serve.
- 10 ounces (284 g) frozen chopped spinach, about 1 cup defrosted and drained
- 2 cups (454 g) sour cream
- 1 cup (228 g) mayonnaise
- ½ cup (72 g) sliced canned water chestnuts, drained, finely chopped
- 2 tablespoons (8 g) thinly sliced green onions, greens only
- 1 tablespoon (3 g) chopped fresh dill leaves
- ½ teaspoon (1 g) garlic powder
- ½ teaspoon (1 g) onion powder
- ½ teaspoon (3 g) kosher salt
- ¼ cup (30 g) finely diced red bell pepper
- 2 tablespoons (15 g) finely chopped carrots
- Place frozen spinach in a bowl and defrost at medium power for about 2 minutes, stir to distribute any heat. The leaves should be thawed but still slightly icy and not warmed up. The leaves should be cool and easy to mix.
- Use hands to squeeze the excess water from the defrosted spinach.
- In a medium bowl mix together drained spinach, sour cream, mayonnaise, water chestnuts, green onions, dill, garlic powder, onion powder, salt, bell pepper, and carrots until combined.
- Serve spinach dip with sliced baguettes, chips, pita chips, crackers, or vegetables.
- Mixing Bowl
- Recipe Yield: 4 cups of spinach dip
- Serving Size: 1/4 cup of dip
- Keep spinach covered and refrigerated until ready to serve.