Cold Spinach Dip Recipe
- Preparation 25 min
- Cooking 1 min
- Servings 6 to 8
- Freezing I do not suggest
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🌿 The cold party dip, only way better!
Fight night, Christmas, game day: it always belongs on the table! A cold spinach dip, creamy, made with real food. And it’s delicious, I promise. Fresh spinach, lemon, dill, and you don’t need anything else.
🥗 Fresh spinach, not mush
With frozen spinach, you have to thaw it, and it turns into a kind of mush. Fresh spinach looks good and tastes good. I just prefer fresh. And the big secret is to crush it well to get all the water out.
🍞 In a dish or in a bread bowl
I served mine in a dish with crackers. But I’ve had it in a bread bowl at plenty of parties, and I always thought it was really cool. If you want a wow effect, that’s the way to go. And compared to my hot dip, this one is a little lighter.
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💧 Really crush your spinach
This is the step that counts. Put it in a colander and crush it firmly with your hands, as much as you can. If you don’t press it enough, water ends up in the dip, and it’ll be gross.
🍋 The zest isn’t for show
Use the zest of a whole lemon, because it’s really good.
🌿 Dill, no exceptions
Dill is what makes this dip taste the way it does. Use it fresh.
🧂 No celery salt?
Just leave it out. But it tastes good, so if you have some, use it.
🌶️ Want more heat?
Add chili flakes or a little sriracha. I didn’t feel like it that day, but it’ll be good.
🦀 A richer version
Add crab or Nordic shrimp. It’s always a fun one.
🍞 The wow effect
Get a round bakery loaf, Belgian style, and hollow it out. You don’t have to toast the bread, just cube it for dipping.
❄️ Storage
It keeps 3 to 5 days in the fridge, well covered. A dip isn’t something you freeze.
📅 Make-ahead prep
The day before, wash your spinach, chop your green onions, chives and dill, grate your parmesan and store everything in labelled containers. Take your cream cheese out in the morning to soften. Mix the dip 2 hours before your people arrive and let it wait in the fridge. The bread bowl gets hollowed and filled at the last minute so the bread doesn’t go soft.
✅ What to serve with my cold spinach dip recipe
Vegetables, crudités, crackers, bread, it’s all really delicious. For a party table, add my caramelized onion dip. And if you love this kind of appetizer, try my hot spinach artichoke dip or my bruschetta dip for bread.
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Dip
- 2 packages (5 oz / 142 g each) fresh spinach
- ¾ cup (185 ml) mayonnaise
- ¾ cup (185 ml) sour cream
- 4 oz (115 g) cream cheese, softened
- 1 tbsp (15 ml) lemon juice
- Zest of 1 lemon
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) onion powder
- ½ tsp (2 ml) celery salt
- 4 green onions, finely chopped
- 2 garlic cloves, very finely chopped
- ¼ cup (60 ml) grated parmesan
- 2 tbsp (30 ml) chopped fresh chives
- 2 tbsp (30 ml) chopped fresh dill
To serve
- Crackers
- Carrot and celery sticks
- 1 round loaf of bakery bread, Belgian style (optional)
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Preparation
- Bring a large pot of salted water to a boil. Blanch the spinach for 30 seconds, in batches if needed.
- Transfer the spinach to a colander and rinse well under cold water.
- Crush the spinach in the colander with your hands, as firmly as you can, to get out as much water as possible. Finely chop with a knife.
- In a large bowl, mix the mayonnaise, sour cream and cream cheese until smooth.
- Add the lemon juice, zest, Worcestershire sauce, onion powder and celery salt. Season with pepper.
- Stir in the spinach, green onions, garlic, parmesan, chives and dill. Mix, taste and adjust the seasoning.
- Cover and refrigerate for 2 hours.
- Stir well, then serve in a dish with the crackers and vegetables. To serve in a bread bowl, cut the top off the loaf, hollow out the inside and cut the bread into cubes. Fill the loaf with the dip and serve with the bread cubes, crackers and vegetables.
Carrot and celery sticks, or whatever crudités you like. Crackers and bread are really delicious too.
I always use fresh. With frozen spinach, you have to thaw it, and it turns into a kind of mush.
Your spinach held on to too much water. Crush it firmly by hand in a colander before chopping it. Give the dip a good stir before serving, too.
Cut the top off a round loaf, hollow out the inside, cube the bread and fill the loaf with dip at the last minute.
I do not suggest it. A dip isn’t something you freeze. Keep it 3 to 5 days in the fridge.
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