Introduction

Hey there, friend! Are you ready to whip up a classic, crowd-pleasing dip that takes you right back to cozy gatherings and potlucks? This Easy Cold Spinach Dip is that recipe. It’s the kind of dip that disappears in minutes, always earns rave reviews, and honestly, couldn’t be simpler to make. No baking, no fuss, just pure, creamy deliciousness perfect for diving into with your favorite chips and veggies. It’s a nostalgic favorite for a reason, and I can’t wait for you to see just how easy it is!

Why You’ll Love This Recipe

Fast: Seriously, we’re talking minutes from start to serving (minus the chill time, of course!).
Easy: If you can stir, you can make this dip. No complicated steps here!
Giftable: Heading to a party? Bring a batch! It’s always a welcome addition.
Crowd-pleasing: Kids and adults alike just can’t get enough of this creamy classic.

Ingredients

Here’s what you’ll need to make this dream dip come true:

1 lb Frozen spinach, thawed and chopped: Make sure you get all the water out after thawing! This is key for a non-watery dip.
1 1/2 cups Greek yogurt, sour cream, or a combination: Your choice! Greek yogurt adds a little tang and lightness, while sour cream is classic and rich. A mix gives you the best of both worlds.
3/4 cup Water chestnuts, drained, patted dry, and finely chopped: These little gems add that signature crunch that makes spinach dip so fun to eat. Don’t skip them!
1/2 cup Mayonnaise: Adds creaminess and helps bind everything together.
1 tsp Garlic powder: Gives you that lovely garlic flavor without any raw bite.
1 tsp Onion powder: Similar to garlic powder, easy onion flavor without the tears.
1/2 tsp Sea salt (to taste): Start here and adjust! Salt really brings out all the flavors.
1/2 tsp Black pepper (to taste): A little pepper adds warmth.

How to Make It

Alright, let’s get this party started! It’s ridiculously simple:

Get Your Bowl Ready: Grab a medium-sized mixing bowl. Make sure it’s big enough to hold everything comfortably so you can stir easily.
Combine Everything: Dump in your prepared spinach (remember, really squeezed dry!), the Greek yogurt/sour cream mix, the chopped water chestnuts, mayonnaise, garlic powder, onion powder, salt, and pepper. Yep, all at once!
Stir it Up: Now, grab a spoon or spatula and stir, stir, stir! Keep going until everything is completely combined and you have a lovely, creamy, evenly mixed dip. Make sure there are no pockets of just yogurt or mayo.
Chill Out (Optional but Recommended!): You can totally dig in right away if you can’t wait (I get it!), but I highly recommend covering the bowl and popping it in the fridge for at least 30 minutes. This lets the flavors meld together beautifully. An hour or two is even better!
Serve and Enjoy!: Spoon the dip into a serving bowl and surround it with your favorite dippers – think tortilla chips, crackers, pita bread, carrot sticks, celery, cucumber slices, bell pepper strips… the possibilities are endless!

Substitutions & Additions

Want to play around a bit? Here are some ideas:

Cheese Please: Stir in a 1/2 cup of grated Parmesan cheese, shredded cheddar, or Monterey Jack for extra flavor and richness.
Spice it Up: Add a pinch of red pepper flakes if you like a little heat.
Fresh Herbs: Chop up some fresh chives, dill, or parsley and stir them in for a burst of freshness.
Different Crunch: Swap water chestnuts for finely chopped pecans, walnuts, or even toasted slivered almonds for a different kind of crunch.
Use Fresh Spinach: If you prefer fresh, you’ll need about 10-12 oz. Briefly blanch it (boil for 30 seconds, then plunge into ice water), squeeze all the water out, and chop it very finely before adding.

Tips for Success

Squeeze That Spinach Dry!: I cannot stress this enough. Thaw it completely, put it in a fine-mesh sieve or wrap it in cheesecloth/paper towels, and squeeze, squeeze, squeeze until no more liquid comes out. Watery dip is a sad dip.
Taste and Adjust: Before serving, give the dip a taste and see if it needs a little more salt or pepper. Flavors can deepen as it chills.
Chill Time is Your Friend: While you can eat it right away, letting it chill for an hour or more really improves the flavor and texture.

How to Store It

Got leftovers? Lucky you! Just cover the bowl tightly with plastic wrap or transfer the dip to an airtight container and store it in the refrigerator. It should stay fresh and delicious for 3-4 days.

FAQs

Can I use light sour cream or yogurt? Yes, absolutely! Using lighter versions will slightly change the texture but works perfectly well.
What are the best dippers for cold spinach dip? Tortilla chips (scoops are great!), sturdy crackers, pita bread or pita chips, and lots of fresh veggies like carrots, celery, bell peppers, cucumbers, and cherry tomatoes are all fantastic choices.
Can I make this ahead of time? Yes, it’s an excellent make-ahead dip! You can prepare it up to a day in advance. Just keep it tightly covered in the fridge until you’re ready to serve.

Creamy No-Bake Cold Spinach Dip (Party Favorite!)

This Easy Cold Spinach Dip is that recipe. It's the kind of dip that disappears in minutes, always earns rave reviews, and honestly, couldn't be simpler to make. No baking, no fuss, just pure, creamy deliciousness perfect for diving into with your favorite chips and veggies.

Print Recipe Pin Recipe

Prep Time 10

Equipment

Medium-sized mixing bowl
Spoon or spatula for stirring
Fine-mesh sieve or cheesecloth/paper towels for squeezing water from spinach
Serving bowl

Ingredients

1 lb Frozen spinach thawed and chopped; make sure to squeeze out all water
1.5 cups Greek yogurt, sour cream, or a combination
0.75 cups Water chestnuts drained, patted dry, and finely chopped
0.5 cup Mayonnaise
1 tsp Garlic powder
1 tsp Onion powder
0.5 tsp Sea salt to taste
0.5 tsp Black pepper to taste

Instructions

Get Your Bowl Ready: Grab a medium-sized mixing bowl. Make sure it's big enough to hold everything comfortably so you can stir easily.
Combine Everything: Dump in your prepared spinach (remember, really squeezed dry!), the Greek yogurt/sour cream mix, the chopped water chestnuts, mayonnaise, garlic powder, onion powder, salt, and pepper. Yep, all at once!
Stir it Up: Now, grab a spoon or spatula and stir, stir, stir! Keep going until everything is completely combined and you have a lovely, creamy, evenly mixed dip. Make sure there are no pockets of just yogurt or mayo.
Chill Out (Optional but Recommended!): You can totally dig in right away if you can't wait (I get it!), but I highly recommend covering the bowl and popping it in the fridge for at least 30 minutes. This lets the flavors meld together beautifully. An hour or two is even better!
Serve and Enjoy!: Spoon the dip into a serving bowl and surround it with your favorite dippers – think tortilla chips, crackers, pita bread, carrot sticks, celery, cucumber slices, bell pepper strips... the possibilities are endless!

Notes

Squeeze That Spinach Dry!: Thaw it completely, put it in a fine-mesh sieve or wrap it in cheesecloth/paper towels, and squeeze, squeeze, squeeze until no more liquid comes out. Watery dip is a sad dip. Taste and Adjust: Before serving, give the dip a taste and see if it needs a little more salt or pepper. Flavors can deepen as it chills. Chill Time is Your Friend: While you can eat it right away, letting it chill for an hour or more really improves the flavor and texture. Storage: Store leftovers covered tightly in the refrigerator for 3-4 days. Make-Ahead: Can be prepared up to a day in advance.