Here’s a delicious creamy spinach dip to serve at parties and gatherings. This tasty appetizer combines crunchy vegetables, herbs, and savory seasonings.
Are you looking for dips? If you prefer a hot appetizer, try my spinach artichoke dip. Otherwise, my 7 layer dip has all the good stuff.
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Whether you are 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 easy spinach dip recipe, be prepared to be the talk of the party!
To switch things up, instead of tiny dots of dehydrated vegetables, I use diced red 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 comprises 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 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 overheat them, or they will 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 and then chilling in an ice-water bath to stop the cooking process immediately. 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 some fresh dill leaves and green onions for fresh herbaceous aromas. If desired, sprinkle on red pepper flakes for a bit of heat.
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 bell pepper, carrots, and green onions add 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, and cucumber.
- Hollow out a sourdough or no-knead bread bowl and serve the dip inside for a pretty presentation.
FAQ
Spinach dip is thickened with sour cream. However, it can become runny if the frozen spinach does not have most of the water removed. Make sure to squeeze out as much moisture as possible with your hands before mixing the dip.
Spinach dip contains a mixture of colorful vegetables like carrots, bell pepper, water chestnuts, and frozen spinach. You can serve it with vegetables to dip for extra fiber. If you want to lower the fat content, use reduced-fat sour cream and mayonnaise. Plain greek yogurt can be used instead of sour cream for a protein and probiotic-packed ingredient.
Yes, it can be stored in a resealable plastic bag for up to 3 months. Defrost and stir before serving.
Recipe Science
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.
Spinach Dip
Ingredients
- 10 ounces frozen chopped spinach, about 1 cup defrosted and drained
- 2 cups sour cream
- 1 cup mayonnaise
- ½ cup sliced canned water chestnuts, drained, finely chopped
- 2 tablespoons thinly sliced green onions, greens only
- 1 tablespoon chopped fresh dill leaves
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ cup finely diced red bell pepper
- 2 tablespoons finely chopped carrots
Instructions
- Prepare Spinach – 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. Use your hands to squeeze the excess water from the defrosted spinach.
- Combine Ingredients – 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.
- To Serve – The dip pairs well with sliced baguettes, pita chips, crackers, or vegetables.
Equipment
Notes
- Recipe Yield: 4 cups of dip
- Serving Size: ¼ cup
- Storing: Keep spinach covered and refrigerated until ready to serve.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Geri says
Is there any substitute for dill?
Jessica Gavin says
You can use tarragon or basil.