Easy Spinach Dip

Whip up this easy from-scratch Spinach Dip in minutes for a delicious and unforgettable appetizer! This creamy dip is perfect for serving in a bread bowl, with a variety of vegetables, or with an assortment of crackers. Be sure to add this addictive dip to your next party menu – it’s an absolute crowd pleaser!

A blue counter with a white platter with a bread bowl of spinach dip in the middle and vegetables around the bread bowl.

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!

A top down photo of a platter of spinach dip with vegetables around a bread bowl filled with spinach dip.

The Ingredient List

  • Spinach: I use frozen spinach in this dip and it’s essential to drain all of the excess liquid out before mixing it into the dip. 
  • Mayonnaise: Makes a deliciously creamy base for the dip.
  • Parmesan cheese: Gives the dip all the cheesy goodness you love in a dip.
  • Shallot + Garlic: Adds fresh sweet onion and garlic flavor to the dip.
  • Spices: A blend of salt, pepper, and cayenne gives this dip a delicious flavor!
  • Yogurt: The fresh Greek yogurt adds a nice tang and additional creaminess to the dip.

Ingredients for spinach dip in a glass bowl with purple labels naming the ingredeints.

Frozen vs Fresh Spinach

Frozen Spinach

I enjoy using frozen spinach for this recipe because it’s something I typically always have on hand. To prepare the spinach from frozen:

  • Heat the spinach: In a microwave-safe bowl, microwave the block of frozen spinach until it’s soft and no big icy chunks remain about 1 to 3 minutes. If you don’t have a microwave, submerge the package of frozen spinach in a bowl of warm water, replacing the water as needed until it has thawed (this can take 20 to 30 minutes).
  • Drain the moisture: 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.

Fresh Spinach

If you have fresh spinach on hand, don’t like the frozen spinach, or just want to try making the dip with fresh spinach here is how to prepare fresh spinach for the dip:

  • Heat the spinach: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1-pound of fresh spinach to the pot and cook until the spinach wilts and cooks down to a dark green mush, about 3 to 4 minutes.
  • Tip: If the spinach does not fit in the pot, add as it cooks down until you have added the whole pound of spinach to the pot.
  • Drain the moisture: 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.

A dish towel with spinach after draining the moisture in a towel.

How to Make the Dip

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

  • Thaw the spinach: The first (and most important) step is to thaw and drain your spinach. See notes above for full details on how to thaw or how to use fresh spinach.
  • Stir together ingredients: In a large bowl, stir together the chopped spinach, mayonnaise, Parmesan cheese, shallot, garlic, salt, pepper, and cayenne until completely combined.
  • Fold in yogurt: Gently fold in the Greek yogurt until thoroughly incorporated.
  • Let the dip chill: Cover and refrigerate for at least 1 hour.
  • Serve in a bread bowl or with fresh vegetables, crackers, and more. 

A glass bowl with creamy spinach dip.

What to Serve it With

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.

Here are a few vegetable ideas you might want to try:

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

You can also try a few of these cracker ideas:

  • Pretzels, pretzel sticks, pretzel thins
  • Tortilla chips
  • Thick ridged potato chips like Ruffles
  • Ritz Crackers
  • Melba toast
  • Bagel chips

Can you serve it hot or cold?

This easy spinach dip is best served cold. If you are looking for a hot spinach dip, I’ve got you covered! Check out the Spinach Artichoke Dip recipe here on the site. One of my most popular recipes!

A platter with vegetables around a bread bowl with spinach dip.

Storing and Making Ahead

  • Make-Ahead: 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!
  • Storing: Keep the leftover dip in an airtight container for up to 3 days. I would suggest storing the dip separate from the bread and your best bet is to eat the bread the same day you serve the dip.
  • Freezing: I don’t recommend freezing it, however, because the yogurt and mayo can break down a bit when thawed and cause the dip to be runny.

A bread bowl filled with spinach dip and a hand dipping a chip into the creamy dip.

If You Like This Spinach Dip Recipe, Try These Next:

Say hello to your new favorite dip! This creamy spinach dip comes together in minutes and is perfect for serving in a bread bowl, with vegetables, or with a variety of crackers. This easy dip is an absolute crowd pleaser!

If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️

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

Whip up this creamy Spinach Dip for the perfect appetizer for any occasion! Serve this dip in a bread bowl or serving bowl with a variety of vegetables and crackers.

Ingredients:

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

Directions:

  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:

  • Fresh Spinach- To make this with fresh spinach, use 1 lb of fresh spinach. Cook down until wilted, about 3-4 minutes. Drain completely before using in the dip.
  • Make Ahead- 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!
  • Storing- Keep the leftover dip in an airtight container for up to 3 days. I would suggest storing the dip separate from the bread and your best bet is to eat the bread the same day you serve the dip.
  • Freezing- I don't recommend freezing it, however, because the yogurt and mayo can break down a bit when thawed and cause the dip to be runny.
Nutritional values are based on one serving

Nutrition:

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!