Easy Spinach Dip
Simple chilled spinach dip made with frozen chopped spinach, mayonnaise, Parmesan, shallot, garlic, Greek yogurt, and a touch of cayenne.
Servings: 8 servings
Ingredients
Ingredients
- 10 oz 283.5 gfrozen chopped spinach, thawed, drained and squeezed dry
- 2/3 cup 149.33 gmayonnaise
- 1/4 cup 25 ggrated Parmesan cheese
- 2 tablespoonsminced shallot
- 1 garlic clove minced
- 1/2 teaspoon 0.5 teaspoonsalt
- 1/4 teaspoon 0.25 teaspoonground black pepper
- 1/8 teaspoon 0.13 teaspooncayenne pepper
- 2/3 cup 133.33 mlGreek yogurt
Instructions
Instructions
- If the frozen chopped spinach is still frozen, thaw it completely. Drain it well and squeeze it dry—press in a fine-mesh sieve and/or wrap in a clean kitchen towel or several layers of paper towels and squeeze until no excess liquid remains. Place the drained, squeezed spinach in a large mixing bowl.
- Add the mayonnaise, grated Parmesan cheese, minced shallot, minced garlic, salt, ground black pepper, and cayenne pepper to the bowl with the spinach.
- Stir the spinach and the added ingredients together with a spatula or spoon until the mixture is evenly combined and uniform in texture.
- Gently fold in the Greek yogurt until it is thoroughly incorporated and the dip is smooth.
- Cover the bowl and refrigerate the dip for at least 1 hour to chill and allow the flavors to meld.
- Transfer the chilled dip to a serving bowl and serve.
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Notes
Fresh Spinach-To make this with fresh spinach, use 1 lb of fresh spinach. Cook down until wilted, about 3-4 minutes. Drain completely before using in the dip.
Make Ahead- You can absolutely prepare this ahead of time; you can mix it up, cover and refrigerate up to one day in advance. It's good for about three days in the refrigerator, but I recommend only making it a day in advance so it's at peak freshness!
Storing-Keep the leftover dip in an airtight container for up to 3 days. I would suggest storing the dip separate from the bread and your best bet is to eat the bread the same day you serve the dip.
Freezing-I don't recommend freezing it, however, because the yogurt and mayo can break down a bit when thawed and cause the dip to be runny.
Make Ahead- You can absolutely prepare this ahead of time; you can mix it up, cover and refrigerate up to one day in advance. It's good for about three days in the refrigerator, but I recommend only making it a day in advance so it's at peak freshness!
Storing-Keep the leftover dip in an airtight container for up to 3 days. I would suggest storing the dip separate from the bread and your best bet is to eat the bread the same day you serve the dip.
Freezing-I don't recommend freezing it, however, because the yogurt and mayo can break down a bit when thawed and cause the dip to be runny.