Bowl of chilled spinach dip with bread cubes and veggies.
This Cold Spinach Dip is thick, creamy, and tastes better after chilling.
Squeezing the spinach dry is the secret to avoiding watery dip.
It’s a potluck classic for a reason.
Why You’ll Love This Spinach Dip (Cold)
Table of Contents
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- No-bake: Mix and chill.
- Make-ahead: Better after 2 hours.
- Thick and scoopable: Not watery.
- Party classic: Always popular.
- Flexible dippers: Bread, crackers, veggies.
Ingredients for Spinach Dip (Cold)
Image Prompt:
- Frozen chopped spinach (10 ounces) – thaw and squeeze dry.
- Sour cream (2 cups) – tang; Greek yogurt works too.
- Mayonnaise (1 cup) – richness.
- Soup mix packet (1) – flavor shortcut.
- Water chestnuts (1 can) – crunch; celery swap.
- Green onions (1/4 cup) – fresh finish.
How to Make Spinach Dip (Cold)
Image Prompt:
- 1. Squeeze spinach very dry.
- 2. Stir sour cream + mayo until smooth.
- 3. Mix in soup packet, spinach, water chestnuts, green onions.
- 4. Chill 2 hours. Stir and serve.
Tips for Perfect Spinach Dip (Cold)
- Squeeze spinach until nearly crumbly.
- Chill time builds flavor.
- Chop water chestnuts small.
- Stir before serving.
Variations & Substitutions
- Add Parmesan for a savory boost.
- Add garlic powder for extra flavor.
- Lighter: Use Greek yogurt and less mayo.
- Add chopped herbs for freshness.
Make-Ahead & Freezing
Fridge: 4 days. Not freezer-friendly.
Serving Suggestions & Pairings
- Bread bowl and bread cubes.
- Crackers and crunchy veggies.
- Snack board addition.
Recipe Card
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Reader Review: Finally a spinach dip that stayed thick. The squeeze tip is everything!
Leave a rating if you make it. What’s your favorite dipper?