Easy Spinach Dip Recipe

Name: Easy Spinach Dip
Prep time: 15 min
Total time: 15 min
Ingredients: 1 (10 to 12-ounce) package chopped frozen spinach, thawed; 8 ounces creamy feta (such as Bulgarian or French feta); 1 cup plain whole milk Greek yogurt; 3/4 cup sour cream; 2 tablespoons chopped parsley; 1 tablespoon grated yellow onion; 2 teaspoons finely grated lemon zest (from 1/2 large lemon); 1 tablespoon freshly squeezed lemon juice; 1/2 teaspoon coriander seed, ground in a mortar and pestle , or 1/4 teaspoon ground coriander; 1/8 teaspoon cayenne pepper, or to taste; 1 tablespoon olive oil; Salt, to taste; Aleppo pepper flakes , for garnish (optional); Crudites, pita triangles, crackers, or chips, for serving

In This Recipe

Frozen Vs. Fresh Spinach
Ideas for Serving
Making It Ahead
Easy Variations

Often laden with sour cream, mayonnaise, a multitude of cheeses and served piping hot, spinach dip rates high on the list of comforting appetizers. Who can resist all that cheese?

But sometimes you want something super quick and a little lighter than a hot, gooey dip. Put this easy spinach dip out for a nibble while the turkey roasts on Thanksgiving, in between meals with cocktails, or on game day. Because it’s cold, you can make it ahead and it travels well, too.

Bowl of Easy Spinach Dip Surrounded by Veggie Strips and Pita Triangles — Simply Recipes / Sally Vargas

Frozen or Fresh Spinach?

Thawed chopped spinach is easy to use, but you do need to give it a squeeze to eliminate excess liquid and avoid a runny dip. Place the spinach in a mound on a clean dishtowel (preferably dark in color so it doesn’t stain), gather the edges together, and twist and squeeze until you extract most of the liquid.

Another method is to squeeze the spinach in a potato ricer until dry. If all else fails, you can just grab a handful and squeeze the spinach over the sink until dry.

If you prefer, you can substitute about 1 pound of fresh baby spinach for the frozen in the recipe. Rinse the leaves and place them in a microwave-safe bowl with 1 tablespoon of water. Cover and microwave at 30-second intervals, until wilted. Remove, cool, squeeze dry, and chop finely.

What to Serve With Spinach Dip

A wide range of breads, crackers, and veggies all pair deliciously with easy spinach dip. Try pita bread cut into triangles, pita chips, any type of cracker, and crudités such as radishes, colorful peppers, fennel, celery, cucumbers, or carrots cut into strips.

Making It Ahead

You can make the dip several days in advance if it’s more convenient. Refrigerated and covered, spinach dip will last for about 5 days. If needed, give it a quick stir before serving.

Easy Variations on Spinach Dip

This dip can be made using all sour cream or yogurt for a creamy dip with a slightly different flavor. Thinly sliced green onions are a good swap for the grated onion, and you can play around with different spices like cumin in place of the coriander.

To change it up a little, you could add grated carrots for crunch, chopped black olives, chopped artichoke hearts (for a take on spinach and artichoke dip), or chopped red pepper to this cold dip. For extra spice, try blending in some harissa paste, but be aware it will turn your dip pink!

Super Easy Dips for Party Time

Easy Spinach Dip

Prep Time 15 mins

Total Time 15 mins

Servings 8 to 10 servings

Yield 4 cups

1 (10 to 12-ounce) package chopped frozen spinach, thawed
8 ounces creamy feta (such as Bulgarian or French feta)
1 cup plain whole milk Greek yogurt
3/4 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon grated yellow onion
2 teaspoons finely grated lemon zest (from 1/2 large lemon)
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon coriander seed, ground in a mortar and pestle, or 1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
Salt, to taste
Aleppo pepper flakes, for garnish (optional)
Crudites, pita triangles, crackers, chips, or vegetable strips, for serving

Food processor

Squeeze the spinach:

Place the thawed spinach in the center of a dishtowel. Gather the edges of the towel together. Hold the bundle over the sink and twist and squeeze out as much water as possible. Set aside.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas
Combine the other ingredients using a food processor:

In a food processor, combine the feta, yogurt, sour cream, parsley, grated onion, lemon zest, lemon juice, coriander, and cayenne pepper. Blend until the mixture is very smooth, 1 to 2 minutes.

With the motor running, drizzle in the olive oil and blend until combined, scraping down the sides as needed.

Simply Recipes / Sally Vargas
Add the spinach and serve:

Transfer the mixture to a bowl and fold in the chopped spinach. Refrigerate until ready to use.

To serve, taste and add salt, more pepper, or lemon juice if you like. Scrape into a serving bowl and sprinkle with the Aleppo pepper (if using). Serve with crudites, crackers, or pita bread for dipping.

Leftover spinach dip will keep in the refrigerator in an airtight container for up to 5 days.

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Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Nutrition Facts (per serving)
133	Calories
10g	Fat
5g	Carbs
7g	Protein

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	133
% Daily Value*
Total Fat 10g	13%
Saturated Fat 5g	27%
Cholesterol 31mg	10%
Sodium 314mg	14%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	5%
Total Sugars 3g
Protein 7g
Vitamin C 3mg	14%
Calcium 209mg	16%
Iron 1mg	5%
Potassium 181mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.