But sometimes you want something super quick and a little lighter than a hot, gooey dip. Put this easy spinach dip out for a nibble while the turkey roasts on Thanksgiving, in between meals with cocktails, or on game day. Because it’s cold, you can make it ahead and it travels well, too.
Frozen or Fresh Spinach?
Thawed chopped spinach is easy to use, but you do need to give it a squeeze to eliminate excess liquid and avoid a runny dip. Place the spinach in a mound on a clean dishtowel (preferably dark in color so it doesn’t stain), gather the edges together, and twist and squeeze until you extract most of the liquid. Another method is to squeeze the spinach in a potato ricer until dry. If all else fails, you can just grab a handful and squeeze the spinach over the sink until dry. If you prefer, you can substitute about 1 pound of fresh baby spinach for the frozen in the recipe. Rinse the leaves and place them in a microwave-safe bowl with 1 tablespoon of water. Cover and microwave at 30-second intervals, until wilted. Remove, cool, squeeze dry, and chop finely.
What to Serve With Spinach Dip
A wide range of breads, crackers, and veggies all pair deliciously with easy spinach dip. Try pita bread cut into triangles, pita chips, any type of cracker, and crudités such as radishes, colorful peppers, fennel, celery, cucumbers, or carrots cut into strips.
Making It Ahead
You can make the dip several days in advance if it’s more convenient. Refrigerated and covered, spinach dip will last for about 5 days. If needed, give it a quick stir before serving.
Easy Variations on Spinach Dip
This dip can be made using all sour cream or yogurt for a creamy dip with a slightly different flavor. Thinly sliced green onions are a good swap for the grated onion, and you can play around with different spices like cumin in place of the coriander. To change it up a little, you could add grated carrots for crunch, chopped black olives, chopped artichoke hearts (for a take on spinach and artichoke dip), or chopped red pepper to this cold dip. For extra spice, try blending in some harissa paste, but be aware it will turn your dip pink!
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With the motor running, drizzle in the olive oil and blend until combined, scraping down the sides as needed. To serve, taste and add salt, more pepper, or lemon juice if you like. Scrape into a serving 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 refrigerator in an airtight container for up to 5 days. Love the recipe? Leave us stars below!
