Cold Spinach Dip

Course: Appetizer

Cuisine: American

Prep Time: 7

Cook Time: 0

Total Time: 7

Servings: people

Calories: 177kcal

Author: Aleka Shunk

This Cold Spinach Dip is super creamy and made without mayo! It is a family favorite that pairs well with vegetables, crackers and/or pita bread. Served in a sour dough bread bowl, it has been a family favorite for years!

Print Recipe

Equipment

1 Mixer or blender

Ingredients

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)

Instructions

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!

Video

Notes

Tips*

If refrigerating before serving, allow dip to come to room temperature before serving. (The cream cheese will be too stiff to scoop if immediately taken out of the refrigerator.)

Grill your pita or toast your bread for a crispy and warm element!

Stick a small serving spoon in the dip so you don't have to worry about the double dippers out there! :)

Save the inside of your bread bowl! Freeze and use as croutons or to make meatballs later!

Nutrition