A cold creamy spinach dip recipe that is made without mayo and with cream cheese! It is one of my top party dips and so easy to whip up. I like to make this dip ahead of time and then add it to a freshly cut bread bowl when guests arrive!
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That’s all you need to make this classic spinach dip! And maybe some hungry bodies! It’s one of those recipes that you’ll want to whip up again and again!
This recipe is the best cold spinach dip I have come across because it uses cream cheese and no mayo. I also added sour cream which adds even more creaminess and some tang. Any appetizer that is easy to make in advance and can be served cold (or room temperature) is a winner in my house!
I like to put this spinach dip in a sour dough BREAD BOWL. It looks so festive this way! Plus, you don’t have to worry about asking for your Tupperware back if you bring it to a party! (Don’t you hate that?)
I’ll typically serve the spinach dip in a bread bowl and then add some crudites and if I’m feeling good, lots of fresh pita triangles on the side.
Making Your Dip
Making a cold spinach dip is one of the easiest things because all of your ingredients can be tossed in a mixing bowl! Here are steps on how to make your spinach dip:
Step 1: Prep your spinach! If using frozen spinach, you need to allow it to fully thaw out. Then, once it’s defrosted, squeeze all of the water out. I like using paper towels or a thin dish towel to do the job. (See how I do this quickly below.)
Step 2: Add your spinach to a large bowl along with every other ingredient except for the tomatoes, and mix until nicely creamed and blended together.
Step 3: Mix in your tomatoes last to maintain their shape. Chill for at least 2 hours or overnight. Serve in a bread bowl or any bowl!
Other ingredients you can add to your dip:
- red peppers (adds some color, sweetness AND crunch)
- sauteed onions
- caramelized onions
- fresh garlic
- water chestnuts (adds a fresh crunch)
- Knorr dried vegetable soup mix
Using Fresh Spinach vs. Frozen Spinach
Fresh spinach will work in this recipe BUT you will need to chop it down before you go any further. Some fresh spinach leaves are so large, if you just throw them in the dip as is, you’ll get a “stringy” spinach dip…and trust me…no one likes “stringy” dips.
I recommend sauteing your spinach before you add it to your dip. It will help the leaves to break down a bit resulting in wilted spinach which is what you want for this dip.
How To Quickly Thaw Your Spinach
I use FROZEN chopped spinach leaves for this recipe.
Why? Because it is super cheap AND does not require you to cook your spinach or chop it. If you used raw spinach leaves, you would need to cook them down OR chop them up before you add them to your dip. Especially if your spinach leaves are super large.
Squeezing The Water From Your Frozen Spinach
You are going to need to defrost your frozen spinach first. You can quickly do this in the microwave or let it sit in the fridge overnight in a bowl. Then you will need to SQUEEZE all of your water out before you add it to your dip! I like to use a thin towel, cheese cloth OR paper towels to do this. If you don’t squeeze the water out, your dip will be watery!
What Dippers To Serve
Everyone has their own dipping go-to’s. I like serving this dip with multiple dipping options to satisfy all my guest’s dietary needs. Most men go for the more substantial dippers. You know..the ‘carby’ dippers, like bread or crackers! So think about who you’re serving.
These are my favorite items to serve alongside:
- Tortilla Chips
- Pita Chips
- Mini Crostini
- Grilled pita bread (this is my favorite dipper!)
- Crudite (celery, carrots, cucumbers, broccoli, peppers)
How To Make A BREAD BOWL
Get yourself a nice round loaf of sour dough or pumpernickel bread. Really, any round loaf should work!
Then cut out the inside using a large serrated knife. Point the knife on a downward/inward angle and cut a circle around the top portion. Be careful not to cut too much off the top!
Then, using your hands, pull off the top. Rip out any extra breading inside the loaf. You want to create a hole. Be careful not too cut or rip out too much. All you need is a medium sized hole to fit the dip inside.
Reserve any of the bread you cut out and reuse it for dipping!
Can You Make This Cold Spinach Dip Ahead Of Time?
Why of course you can! You can make any dip ahead of time. The real question is, “Can you pull this straight out if the fridge as guests arrive??
Because this dip is served COLD, it can be stored in the fridge until your ready to serve it! In fact, storing it overnight will give the flavors time to infuse! It should last 3-4 days in the fridge.
Other COLD party dips you might like!
Easy Cold Spinach Dip With Cream Cheese (in bread bowl)
- 1 8 oz. Package Cream Cheese
- 1 10 oz. Package Frozen Chopped Spinach (1.5 cups squeezed) ((thawed))
- 1 1/2 Cup Sour Cream
- 2 Medium Tomatoes (1 cup) ((Small Diced))
- 2 Scallions (1/3 cup) ((Chopped))
- 1/2 Tsp. Onion Powder
- 1/2 Tsp. Worcestershire Sauce
- 1/4 Tsp. Garlic Powder
- 1/2 Tsp. Salt (*or to taste)
- 3/4 Tsp. Pepper
Fresh Round Loaf of Ciabatta or Rye Bread (Optional)
- Thaw spinach and squeeze out ALL excess water using a towel or paper towels. (You can defrost in the microwave if you need to do it quickly)
- Add spinach and all other ingredients to a mixer and mix until fully incorporated.
- Prepare your bread bowl if using. Cut off the top and scoop out the middle.
- Add dip to desired serving bowl and serve cold with veggies, crackers, bread and/or pita!