Easy Spinach Dip - It’s a Quick and Easy Dip to Make for an Impromptu Appetizer

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Easy Spinach Dip - It’s a Quick and Easy Dip to Make for an Impromptu Appetizer

Often loaded with sour cream, mayonnaise, an array of cheeses, and served piping hot, spinach dip tops the list of comforting appetizers.

Who can resist so much cheese?

But sometimes you want something super quick and a little lighter than a sticky hot dip.

Mix up this easy spinach dip to snack on while turkey roasts on Thanksgiving, between cocktail parties, or on game day.

Since it's cold, you can move forward and travel well too.

Frozen or fresh spinach?

Thawed chopped spinach is easy to use, but you will need to squeeze it to remove excess liquid and prevent it from running out.

Arrange spinach in a mound on a clean kitchen towel (preferably a dark color so as not to stain), pinch edges together, and turn and squeeze until most of the liquid is extracted.

Another method is to squeeze the spinach through a potato masher until dry.

If all else fails, you can take a handful and squeeze the spinach over the sink until dry.

If you prefer, you can substitute about 1 pound of fresh spinach for the frozen in the recipe.

Wash the leaves and place them in a microwave-safe bowl with 1 tablespoon of water. Cover and microwave in 30 second intervals until softened.

Remove, let cool, squeeze and chop finely.

What to serve with spinach dip

A wide variety of breads, crackers, and vegetables combine deliciously with a simple spinach dip.

Try triangle-cut pita bread, pita chips, any kind of crackers, and crudités like radish, colored bell peppers, fennel, celery, cucumber, or shredded carrots.

Going forward

You can do the dive several days in advance if it is more comfortable for you. Refrigerated and covered, the spinach dip will keep for about 5 days.

If necessary, give a quick stir before serving.

Easy Spinach Dip Variations

This sauce can be made with sour cream or yogurt for a creamy sauce with a slightly different flavor.

Thinly sliced chives are a good substitute for grated onion, and you can play around with different spices like cumin instead of coriander.

To switch it up a bit, you can add grated carrots for crunch, chopped black olives, chopped artichoke hearts (for a spinach artichoke dip version), or chopped red bell pepper to this chilly sauce.

For more spice, try mixing in some harissa paste, but be aware that the sauce will turn pink!


  • 1 package (10 to 12 ounces) chopped frozen spinach, thawed
  • 8 ounces creamy feta (such as Bulgarian or French feta)
  • 1 cup full-fat 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 seeds, ground in a mortar or 1/4 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1 tablespoon olive oil
  • Salt to taste
  • Aleppo pepper flakes, to decorate (optional)
  • Crudites, pita triangles, crackers, chips or vegetable strips, for serving


Squeeze the spinach:

Place thawed spinach in the center of a kitchen towel. Gather the edges of the towel.

Hold the packet over the sink and drain and squeeze out as much water as possible. Put it aside.

Combine the other ingredients using a food processor:

In a food processor, combine feta, yogurt, sour cream, parsley, grated onion, lemon zest, lemon juice, cilantro, and cayenne pepper.

Beat until the mixture is very smooth, 1 to 2 minutes.

With the motor running, drizzle in the oil and beat until combined, scraping down the sides as necessary.

Add the spinach and serve:

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

To serve, taste and add salt, more pepper, or lemon juice if desired.

Scrape into a 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 fridge in an airtight container for up to 5 days.

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