Spinach dip recipe

Spinach dip recipe

This easy Spinach Dip recipe comes together quickly, can be made ahead of time, and is served in a bread bowl or serving bowl with crackers and crudités. The perfect addition to any party menu!

An overhead shot of a bread bowl with spinach dip and vegetables.

Years ago, I wanted to make a spinach dip recipe, but every single one I found online called for a packet of ranch seasoning mix. On a particularly busy football-watching weekend in the fall, I finally put together a homemade version and absolutely LOVED it. This disappears quickly anytime I serve it for a party and people are usually left tearing off chunks of the bread bowl after all of the dip has vanished. It takes only minutes to make and you can serve it with a wide variety of dip-able.

The best thing about this particular dip? It’s highly possible that you have every single thing you need in your pantry and refrigerator/freezer already. Also, it’s ridiculously addicting, even for those who aren’t veggie lovers!


An overhead shot of spinach dip in a bread bowl with cucumbers, carrots and red peppers.

How To Make Spinach Dip

This is one of the easiest dip recipes (that doesn’t include a seasoning pouch) you’ll ever make!

The first (and most important) step is to thaw and drain your spinach.

Thawed and drained chopped spinach in paper towel.

How I thaw my spinach: I take the frozen block of spinach and place it in a microwave-safe bowl, then microwave for anywhere from 1 to 3 minutes, until it is soft and no big icy chunks remain. Then I place the spinach in a clean kitchen towel, gather it up in a ball and squeeze until all of the excess moisture has been removed.

Once that’s done, all that’s left is stirring together the spinach, mayonnaise, Parmesan cheese, shallot, garlic, salt, pepper and cayenne. Fold in the Greek yogurt, then refrigerate for 1 hour so that the flavors have a chance to meld. If you’re short on time, you can skip this step, but it really does amp up the flavor if you can let it sit for at least an hour (I often make it the day before).

All of the ingredients for spinach dip in a mixing bowl.

Spinach dip mixed together in a bowl.

What Should You Serve with Spinach Dip?

I LOVE serving this in a bread bowl! It takes only a few minutes to hollow out a round loaf of bread and cut it into cubes (and it always gets ooooh’s and ahhhh’s). If you go that route (and you should, so easy!), you can serve it with cubed bread and assorted crackers and vegetables.

If you skip the bread bowl, I still recommend serving it with your favorite crackers and vegetables. Some ideas:

Carrots Radishes Cucumbers Red, yellow and orange bell peppers Broccoli Cauliflower

A bread bowl filled with spinach dip alongside red peppers and carrots.

Can Spinach Dip Be Prepared Ahead of Time? Can it Be Frozen?

Yes, you can absolutely prepare this ahead of time; you can mix it up, cover and refrigerate up to one day in advance. It’s good for about three days in the refrigerator, but I recommend only making it a day in advance so it’s at peak freshness!

I don’t recommend freezing it, however, because the yogurt can break down a bit when thawed and cause the dip to be runny.

Scooping spinach dip out of a bread bowl with a piece of torn bread.

Looking for a Hot, Cheesy Spinach Dip Recipe?

I’ve got you covered! Check out the Spinach Artichoke Dip recipe here on the site. One of my most popular recipes!

If You Like This Spinach Dip Recipe, Try These: Chicken Spread Taco Dip Loaded Baked Potato Dip Dill Pickle Dip

One year ago: Homemade Salted Caramel Sauce Two years ago: S’mores Cheesecake Six years ago: Apple Pie Ice Cream Eight years ago: Cowboy Cookies Nine years ago: Lemon-Limoncello Cupcakes

Spinach Dip Recipe

Yield: 8 to 10 servings

Prep: 15 minutes

Total: 1 hour 15 minutes

This easy Spinach Dip recipe comes together quickly, can be made ahead of time, and is served in a bread bowl or serving bowl with crackers and crudités.

Ingredients: 1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry ⅔ cup (151 grams) mayonnaise ¼ cup (28 grams) grated Parmesan cheese 2 tablespoons minced shallot 1 garlic clove, minced ½ teaspoon salt ¼ teaspoon ground black pepper ⅛ teaspoon cayenne pepper ⅔ cup (151 grams) Greek yogurt Directions: In a large bowl, stir together the chopped spinach, mayonnaise, Parmesan cheese, shallot, garlic, salt, pepper and cayenne until completely combined. Gently fold in the Greek yogurt until thoroughly incorporated. Cover and refrigerate for at least 1 hour. Serve in a bread bowl with reserved bread cubes, or simply serve in a bowl with fresh vegetables, crackers, tortilla chips or pretzels. Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

All images and text ©Brown Eyed Baker, LLC.

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