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.
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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.
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NUTRITION
Calories: 251kcal
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