This easy, homemade spinach dip is always a crowd-pleaser and the perfect appetizer, as it requires no cooking. All you have to do is whip up 5 ingredients and refrigerate the spinach dip until you’re ready to serve! The best part is that frozen spinach is perfect for this recipe, which saves so much time. As an added bonus this spinach dip is vegetarian and gluten-free friendly.

Table of Contents

Ingredients

Spinach: This recipe calls for thawed frozen spinach. I also highly recommend using chopped spinach or else the dip will have long strings of spinach and let’s face it, no one wants spinach in their teeth. You can also use fresh spinach, by chopping up about 3 cups of baby spinach and cooking it down in a frying pan.
Mayonnaise: I use low-fat Hellman’s mayonnaise as I find that using regular mayonnaise yields a really heavy and thick dip.
Sour cream: To lighten up the dip and add more of a whipped texture, I love adding 5% sour cream.
Montreal chicken seasoning: Make sure you don’t miss out on this seasoning, as it is the star ingredient. It is also suitable for vegans and vegetarians. Additionally, you won’t need to add salt as the seasoning is already salty enough. However, if you prefer, you can add salt to your taste
Black pepper: I love going a bit heavier on black pepper to help add more flavour. This recipe requires a good amount of black pepper.

Instructions

Step 1: Place the frozen spinach in a microwave-safe bowl and thaw for approximately 4 to 6 minutes or until fully defrosted.

Step 2: Squeeze out all of the water from the spinach. Ensure that the spinach is completely dry or the excess water will impact the consistency of the dip. I like to use my hands and take small sections of the spinach to squeeze out the water.

Step 3: To a bowl add mayo, sour cream, spinach, Montreal seasoning and black pepper. Stir until combined

Step 4: Refrigerate for an hour and serve with a baguette. You can even hollow out a bun and scoop the spinach dip into it for serving purposes.

Can I use whipped dressing?

I have tested this recipe using whipped dressing and would highly recommend staying clear from it for this recipe. Both the consistency of the dip and flavours were severely impacted. So I encourage using a good quality mayonnaise.

How long does spinach dip last if refrigerated?

It will last anywhere from 2 to 3 days if refrigerated. For large gatherings, I usally prepare the spinach dip the night before and pour into a large conatiner with a lid.

Spinach Dip

Making homemade spinach dip is so simple and requires only 5 ingredients to create a creamy rich dip that is sure to have everyone raving!

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Total Time 20

Course Appetizer

Cuisine American

Servings 10

Ingredients

300 grams frozen spinach, chopped
2 cup mayonnaise (low or full-fat)
1 cup sour cream
3 teaspoon Montreal chicken seasoning
2 teaspoon black pepper (or to taste)

Instructions

Place the frozen spinach in a microwave-safe bowl and thaw for approximately 4 to 6 minutes or until defrosted. Squeeze out all of the water from the spinach. Ensure that the spinach is completely dry or the excess water will impact the consistency of the dip.
300 grams frozen spinach, chopped
To a bowl add mayo, sour cream, spinach, Montreal seasoning and black pepper. Stir until combined
2 cup mayonnaise (low or full-fat), 1 cup sour cream, 3 teaspoon Montreal chicken seasoning, 2 teaspoon black pepper (or to taste)
Refrigerate for an hour and serve cold.