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 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!

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 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).

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:

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

Servings 8 to 10 servings
Prep 15 minutes
Cook 1 hour
Resting time 1 hour
Total 1 hour 15 minutes
Course: Snack
Cuisine: American
Author: Michelle
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.


  • 10
    frozen chopped spinach
    (thawed, drained and squeezed dry)
  • cup
  • ¼
    grated Parmesan cheese
  • 2
    minced shallot
  • 1
    garlic clove
  • ½
  • ¼
    ground black pepper
  • teaspoon
    cayenne pepper
  • cup
    Greek yogurt


  1. 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.
  2. 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.

Recipe Notes:

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!