Cold Spinach Dip With Cream Cheese
Learn how to make the easiest cold spinach dip ever. Made with simple ingredients this creamy dip comes together in minutes, 5 minutes to be precise! Perfect for dunking vegetables in it.
INGREDIENTS
- 18-20 oz Fresh Spinach, washed, dried (salad spinners are good for this), chopped fine
- 8 oz cream cheese, softened
- ½ cup plain Greek yogurt, for healthier option choose non-fat
- 1 teaspoon Worcestershire sauce, or 1 ½ teaspoons, will give a powerful umami flavor
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt or to taste
- black pepper to taste
- 1 teaspoon lemon or orange juice, fresh preferred as well
INSTRUCTIONS
- In a medium bowl mix room temperature cream cheese and yogurt until just combined.
- Add freshly chopped spinach leaves, salt, pepper, lemon juice Worcestershire sauce, onion and garlic powder.
- Enjoy right away or for better taste allow to sit in the fridge for 10-15 minutes for flavors to blend.
- Serve with crackers, bread, chips, vegetable straws.
NOTES
- Spinach - fresh is always best. Frozen will not work in the cold dip as it releases too much water and flavor will be off.
- Storing instructions - Refrigerate for up to 3 days. Freezing is not recommended for dairy-based sauces due to loss of texture and separation.
- For healthier creamy dip use low-fat yogurt and cream cheese. However, your dip will be more ‘’runny’’. You can fix it by adding more spinach!
- Instead of yogurt, sour cream or light mayo can be used. You can even make the entire dip with just sour cream (at least 20% fat). The texture will be a little different than with cream cheese but also very tasty and with low calories.
- Can you freeze spinach dip? Creamy and dairy-based dips and sauces just don’t freeze well, and this spinach dip will not taste good after thawing as it will become watery, grainy and some separation will occur.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 251kcal
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