Cold Spinach Dip

Why You’ll Love This Recipe

This dip is incredibly easy to make and requires no cooking—just mix, chill, and serve. It’s light yet satisfying, packed with spinach, and has a rich, creamy base that delivers on flavor. Whether you’re planning an event or need a quick appetizer in a pinch, Cold Spinach Dip is a reliable and tasty option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Frozen chopped spinach, thawed and well-drained
• Sour cream
• Mayonnaise
• Cream cheese, softened (optional for added richness)
• Dry vegetable soup mix or seasoning blend
• Water chestnuts, chopped (optional for crunch)
• Green onions, thinly sliced
• Salt and pepper to taste
• Fresh lemon juice (optional for brightness)

Directions

1. Thaw the frozen spinach completely and squeeze out all excess moisture using a clean towel or cheesecloth.
2. In a large bowl, combine sour cream, mayonnaise, and softened cream cheese if using. Mix until smooth.
3. Stir in the dry soup mix or seasoning blend.
4. Add the chopped spinach, water chestnuts (if using), and green onions. Mix thoroughly.
5. Season with salt, pepper, and a splash of lemon juice if desired.
6. Cover and refrigerate for at least 2 hours to let the flavors develop.
7. Serve chilled with crackers, sliced baguette, or raw vegetables.

Servings and timing

This recipe serves 8–10 as an appetizer.
Prep time: 10 minutes
Chill time: 2 hours (minimum)
Total time: 2 hours 10 minutes

Variations

• Healthier version: Use Greek yogurt in place of some or all of the mayonnaise and sour cream.
• Dairy-free: Use dairy-free alternatives for sour cream and mayo.
• Extra flavor: Add a bit of garlic powder, onion powder, or a dash of hot sauce.
• Add cheese: Stir in grated Parmesan or crumbled feta for a cheesy twist.
• Bread bowl presentation: Serve the dip inside a hollowed-out round loaf of bread for a fun, edible serving option.

Storage/Reheating

Store any leftover spinach dip in an airtight container in the refrigerator for up to 3 days. Because this is a cold dip, no reheating is necessary. Stir before serving again, as it may thicken or separate slightly in the fridge.

FAQs

Can I use fresh spinach instead of frozen?

Yes. Sauté fresh spinach, let it cool, and chop finely. Make sure to remove as much moisture as possible.

What’s the best way to drain spinach?

Use a clean kitchen towel or cheesecloth to wring out all excess moisture—it’s key to avoid a watery dip.

Can I make this dip the night before?

Absolutely. In fact, it tastes even better after sitting in the fridge overnight.

Do I have to use the soup mix?

No, but it adds great flavor. You can substitute with your own seasoning blend or use ranch seasoning.

Is cream cheese necessary?

No, it’s optional. It adds richness, but the dip is still delicious without it.

Can I serve it with anything besides crackers?

Yes—try pita chips, pretzels, baguette slices, or fresh vegetables like carrots, cucumbers, and bell peppers.

How long can it sit out at a party?

Keep it out no longer than 2 hours. After that, return it to the fridge or place it over a bowl of ice.

Can I freeze spinach dip?

Freezing is not recommended, as the texture can become watery and grainy once thawed.

How do I fix a too-thick dip?

Stir in a little sour cream, mayo, or milk until the desired consistency is reached.

Can I turn this into a hot dip?

Yes! Simply transfer it to an oven-safe dish and bake at 350°F (175°C) for about 20 minutes until warm and bubbly.

Conclusion

Cold Spinach Dip is a simple yet satisfying appetizer that’s always a hit. With its creamy texture, vibrant spinach, and flexible ingredients, it’s an easy-to-make classic that works for any occasion. Make it ahead, serve it chilled, and watch it disappear—this dip is a keeper in every appetizer rotation.

Cold Spinach Dip

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Cold Spinach Dip is a creamy, refreshing no-bake appetizer made with spinach, sour cream, mayo, and savory seasonings. Served chilled, it’s perfect with crackers, bread, or fresh veggies for parties and gatherings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes
• Yield: 8–10 servings
• Category: Appetizer
• Method: No-cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 10 oz frozen chopped spinach, thawed and well-drained
• 1 cup sour cream
• 1/2 cup mayonnaise
• 4 oz cream cheese, softened (optional)
• 1 packet dry vegetable soup mix or seasoning blend
• 1/2 cup chopped water chestnuts (optional)
• 2 green onions, thinly sliced
• Salt and pepper to taste
• 1 tbsp fresh lemon juice (optional)

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Instructions

1. Thaw the frozen spinach completely and squeeze out all excess moisture using a clean towel or cheesecloth.
2. In a large bowl, mix sour cream, mayonnaise, and softened cream cheese (if using) until smooth.
3. Stir in the dry soup mix or seasoning blend.
4. Fold in chopped spinach, water chestnuts (if using), and green onions. Mix well.
5. Season with salt, pepper, and lemon juice if desired.
6. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
7. Serve chilled with crackers, bread, or raw veggies.

Notes

• Drain spinach thoroughly to prevent watery dip.
• Chilling enhances flavor—overnight is even better.
• Use Greek yogurt for a lighter version.
• Serve in a bread bowl for a fun presentation.
• Stir before serving if it thickens in the fridge.

Nutrition

• Serving Size: 1/10 of recipe
• Calories: 120
• Sugar: 2g
• Sodium: 330mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg