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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!
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 dippables.
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!
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.
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 squeeeeeeeeze 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).
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
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.
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:
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
Did you make this 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.
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.
Nutritional values are based on one serving
Calories: 130kcal
Fat: 12g
Saturated fat: 2g
Cholesterol: 9mg
Sodium: 275mg
Potassium: 123mg
Carbohydrates: 2g
Sugar: 1g
Protein: 3g
Vitamin A: 3365%
Vitamin C: 1.8%
Calcium: 80%
Iron: 0.6%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I am on here in search of a recipe with NO SEASONING PACKET! It’s not so easy to find! This one sounds great, thanks for this!
I just made this in triplicate since my spinach came in 15 oz bags (& I bought 2). I have enough for my work party tomorrow and for my boys to eat. I have never used plain greek yogurt in a recipe and was surprised at how good it is. I like it much better than sour cream. I added a little more parmesan cheese just because my boys wanted it. But it is a great recipe and I’ll definitely use it again!
This was awesome! So glad not to have to use soup mixes (filled with who knows what). Irresistible! Thank you.
This looks great & super easy to make, thanks for sharing!!
Rebecca | http://www.peppermintdolly.com
I made this from scratch version of spinach dip and it is wonderfully delicious! My daughter-in-law has multiple food allergies and cannot eat most pre-packaged ingredients like powdered vegetable soup mix which is how I always used to make this dip. What a wholesome, fresh and easy alternative!. Thank you brown-eyed baker!
I found this while looking for a new dip for a 4th of July picnic. It was delicious and the dish was scraped clean! Just what any cook likes to see! :) Thanks so much for a great recipe!
Do you need to cook the thawed spinach or throw it in raw if using the frozen kind?
Hi Vivien, No, you don’t need to cook it, just make sure it’s thawed and drained.
Try adding/substituting Feta Cheese. It completely takes it to another level. I went with 1/4 cup parm and 1/2 cup feta. (I love feta).
I am looking forward to trying this recipe! This might be a silly question but is the recipe still good if it is baked in the oven? What would you recommend for baking time if it is served hot?
Hi Cindy, I have no idea how this would turn out if baked, I have not tried it. It really is meant to be a cold dip; if you are interested in a hot spinach dip, you might want to check out this recipe: https://www.browneyedbaker.com/2010/08/26/artichoke-spinach-dip/
Michelle – I am wondering if we can substitute out mayonnaise and use a replacement. Let me know
Hi Vimal, You could use sour cream if you’d like.
Hi Michelle, I found your spinach dip recipe on Pinterest recently, and I’ve already made it twice, once as an appetizer for the Oscar’s and again less than a week later. Needless to say it’s already a new favorite. It’s an inspired use of Greek yogurt and I love how easy it is to put together with frozen spinach, which makes it both an effortless and delicious appetizer.
– Michael
made this spinach dip for A Super Bowl party. I loved it!!!! everybody else did, too! it’s like an old friend from the seventies!
This sounds really good! I don’t like package ingredients much either. I love making your recipes, but was wondering if you could add the nutrional information at the end of the recipes. Thank you in advance for all that you do!
I personally love your food math ;) there are veggies in it, and yogurt, it’s practically diet food! Don’t worry sister, I’ve got your back ;) also I love love love serving spinach dip in a bread bowl, especially if it’s pumpernickel bread!
Spinach + greek yogurt = totally healthy!
I could eat this for dinner. Looks so good!
Is there a substitute for mayo? Sour cream or maybe more Greek yogurt?
Hi Lib, I didn’t try it with any substitutes. Maybe a blend of cream cheese and sour cream?
That looks delicious!!! Spinach dip is one of my favorites, but I’ve never made it.
Thanks for posting a great looking dip without a package. Those dried soup recipes are always a little weird!
This looks perfect for Super bowl Sunday! Do you think it would taste alright if I increased the amount of Greek yogurt and eliminated the mayonnaise?
Hi Kaycee, I’m not sure how it would taste using ALL yogurt and no mayo. I would try to still include some mayo (a smaller proportion?) or a mix of cream cheese and sour cream for consistency.
Thanks! I’ll try it that way and see how it comes out! :)
Looks so good presented in the hollowed out roll!
There’s nothing like a good spinach dip! Thanks.
I have been wanting to make my own Spinach Dip for so long, I can’t wait to try this recipe! Thanks for sharing!
Totally delicious sounding and not hard. Thanks. Love your recipes.
This sounds wonderful! I don’t have the Greek Yogurt though, so I will probably put cream cheese in its place. I do have the fresh boule though that I can put the dip in. How wonderful! I hope it tastes as good as it sounds. :) Thank you!
sour cream would be a better replacement for Greek yogurt than cream cheese
I had been in the same boat around Christmas time. I was looking everywhere for a spinach dip from scratch, no dry mix packet, but I could not so I broke down and went with the packet. BUT now I won’t have to do that again! Thanks for sharing!
Love that you made it completely from scratch!
I love making spinach dip, it’s my go-to appetizer (to eat AND make!). Serving it in a bread bowl makes it looks so classy :)
This is hands down my favorite dip. I love this recipe!
This dip looks delicious!
I always make mine from scratch! I’ve also added diced sautéed carrots, leeks and fresh spinach. Mostly because I always buy organic baby spinach. I just strain it in a fine mesh strainer and let it cool down before adding to the mixture. I also add finely diced celery for that crunchiness. And a dash or two of Maggi.
Happy Super Bowl!
Michelle, we are on the same wavelength…with a “from scratch” Spinach Dip! Yours looks fabulous and it just isn’t a gathering at our house without this classic dip as everyone loves it. Thanks for sharing!
Of course everyone does the maths that way…nothing fuzzy about it
I am so excited for this! I have made the dips with the mix and love them, but avoid making I because using a dry mix is such a turn-off. This looks like a great alternative!
Any idea if this would work with fresh spinach?
I think you could do it with fresh spinach; you could steam or sauté it, then just make sure you cool it and squeeze any extra liquid out, just as you would the frozen stuff.
I tried this with fresh spinach and it was delicious. It wasn’t like a traditional spinach dip because I used a food processor to chop the spinach, then I added (and processed) the remaining ingredients. It was more like a smooth green dip, but the taste was perfect. I also used it as a dressing for a root vegetable salad — really wonderful. Thanks for sharing!