This cold spinach dip has actually been in the family for years. It's made without mayo which I personally love and is a popular party dip that takes less than 7 MINUTES to whip up. I like to make it ahead of time and serve it with bread cubes, corn chips, pita bread, and veggies!
That's all you need to make this cold spinach dip...and maybe some hungry guests.
It's one of those cold dips that you'll want to whip up again and again!
This dip is popular because it uses cream cheese and NO mayo (which I highly dislike in most dips). PLUS, it's made without the Knorr vegetable soup mix!
So instead of the mayo, I use a combination of sour cream AND cream cheese.
This dip is one of my most popular recipes for good reason. Add some crudites, fresh pita or bread and you're ready to serve COLD!
If you love quick dips, try my Hot Crab & Artichoke Dip with Cream Cheese.
How To Make A Cold Spinach Dip
Making a spinach dip is one of the easiest things because all of your ingredients can be tossed in ONE mixing bowl!
Here are steps on how to make it:
Step 1: Prep your spinach
If using frozen spinach, you need to allow it to fully thaw out. Then, once it's defrosted, squeeze all of the water out. I like using paper towels or a thin dish towel to do the job. (See how I do this quickly below.)
Step 2: Cream everything together
First make sure your cream cheese is at room temperature. Then, add your drained spinach to a large bowl along with every other ingredient except for the tomatoes, and mix until nicely creamed and blended together.
Step 3: Mix in your tomatoes
Doing this last helps to maintain their shape and prevent a watery dip.
Step 4: Chill your dip
Chill for at least 2 hours or overnight. This will allow the flavors to get to know eachother! Serve in a bread bowl or any bowl!
Have you tried my creamy tzatziki dip yet?
Cream Cheese Tips
Since cold cream cheese is difficult to mix, it's important to let it come to room temperature. It will make mixing your dip much easier and quicker. I like Philly cream cheese but use any brand you prefer. I also recommend full fat since it is the best regarding flavor.
Fresh Spinach vs. Frozen Spinach
There IS a difference so read on!!
Fresh spinach will work in this recipe BUT it takes more work and is more expensive!
Think about it. First, you will need to chop your spinach leaves down because some fresh spinach leaves are SO large and take up a lot of space.
If you just throw them in the dip as is, you'll get a "stringy" spinach dip that's semi crunchy (not the best for this dip).
You can always saute your spinach before you add it to your dip. It will help the leaves to break down a bit resulting in more of a wilted spinach which is really what we want in a cold spinach dip. Just make sure to strain the spinach WELL.
I prefer to use FROZEN chopped spinach leaves for this recipe.
Why? Because it is super cheap AND does not require you to cook or pre-chop your spinach.
All you need to do is defrost your frozen spinach quickly in the microwave or let it sit in the fridge overnight in a bowl.
Then SQUEEZE all of your water out before you add it to your dip! I like to use a thin towel, cheese cloth OR paper towels to do this. If you don't squeeze the water out, your dip will be watery!
Substitutions & Variations
- red peppers (adds some color, sweetness AND crunch)
- sauteed onions
- caramelized onions
- fresh garlic
- water chestnuts (adds a fresh crunch)
- Knorr dried vegetable soup mix
Everyone has their own dipping go-to's. I like serving this cold spinach dips with multiple dipping options to satisfy all my guest's dietary needs.
My husband goes in for the more substantial dippers. You know..the 'carby' dippers, like bread or crackers!
But some people may be gluten free, so think about who you're serving.
These are my favorite items to serve with this dip:
- Tortilla Chips
- Pita Chips
- Mini Crostini
- Grilled pita bread (this is my favorite dipper!)
- Crudite (celery, carrots, cucumbers, broccoli, peppers)
Add your dip inside a bread bowl for a fun presentation!
How To Make A BREAD BOWL
Because this dip is cold, it can be assembled in the bread bowl in advance!
Get yourself a nice round loaf of sour dough or pumpernickel bread. Really, any round loaf should work!
Then, using your hands, pull off the top. Rip out any extra breading inside the loaf. You want to create a hole. Be careful not too cut or rip out too much. All you need is a medium sized hole to fit the dip inside.
Reserve any of the bread you cut out and reuse it for dipping!
If you love cold creamy dips, try my 7 layer Mexican Dip!
Make Your Spinach Dip In Advance!
Because this dip is served COLD, it can be stored in the fridge until your ready to serve it! In fact, storing it overnight will give the flavors time to infuse into the cream cheese!
This dip should last 3-4 days in the fridge. Add it to a bread bowl the day of.
Popular COLD Dips At AGT:
Cold Spinach Dip
- 1 Mixer or blender
- 1 8 oz. Package Cream Cheese
- 1 10 oz. Package Frozen Chopped Spinach (1.5 cups squeezed) ((thawed))
- 1 ½ Cup Sour Cream
- 2 Medium Tomatoes (1 cup) ((Small Diced))
- 2 Scallions (⅓ cup) ((Chopped))
- ½ Tsp. Onion Powder
- ½ Tsp. Worcestershire Sauce
- ¼ Tsp. Garlic Powder
- ½ Tsp. Salt (*or to taste)
- ¾ Tsp. Pepper
Fresh Round Loaf of Ciabatta or Rye Bread (Optional)
- Thaw spinach and squeeze out ALL excess water using a towel or paper towels. (You can defrost in the microwave if you need to do it quickly)
- Add spinach and all other ingredients EXCEPT for your tomatoes to a mixer and mix until fully incorporated.
- Lastly, add in your tomatoes and on low speed mix briefly to maintain their shape. Chill for at least 2 hours or overnight. Serve in a bread bowl or any bowl!
- Prepare your bread bowl if using. Cut off the top and scoop out the middle.
- Add dip to desired serving bowl and serve cold with veggies, crackers, bread and/or pita!