This fresh spinach dip is creamy, full of flavour, and quick to make. You use simple ingredients and a food processor to get it done in minutes. Fresh spinach gives it a lighter, cleaner taste compared to frozen. It’s perfect for entertaining, a cob loaf, or an easy snack to share. Make it ahead, chill, and serve when you’re ready.
What Is Fresh Spinach Dip
Fresh spinach dip is a cold, creamy dip made with fresh spinach, cream cheese, sour cream, and mayonnaise. A soup mix adds flavour fast, along with garlic and herbs.
You blend everything until smooth, then chill it so it thickens and the flavour develops. It’s most often served cold with bread, crackers, or vegetable sticks, or packed into a cob loaf for entertaining.
Why You’ll Love This Fresh Spinach Dip
- Perfect for cob loaf, crackers, or veggie sticks
- Uses fresh spinach for a cleaner, better flavour
- Quick prep. Done in under 10 minutes
- No cooking required
- Make ahead friendly. Tastes better after chilling
- Uses simple, easy to find ingredients
- Works for parties, picnics, or everyday snacking
Ingredients for Fresh Spinach Dip
You only need a handful of simple ingredients to make this creamy spinach dip.
- Fresh spinach leaves
- Cream cheese
- Sour cream
- Mayonnaise
- Fresh parsley
- Spring onions
- Garlic
- Spring vegetable soup mix
Optional garnish:
- Microgreens
- Grated parmesan
- Olive oil
How To Make Fresh Spinach Dip
This dip comes together fast in a food processor or Thermomix. You chop the spinach first, then add the remaining ingredients and blend until smooth. Once combined, transfer to a bowl and chill for at least one hour so the texture firms up and the flavour develops.
Tips for the Best Fresh Spinach Dip
- Roughly chop ingredients before blending to help everything combine evenly
- Dry the spinach well before blending to avoid excess liquid
- Use full fat cream cheese, sour cream, and mayonnaise for a thick, creamy texture
- Chill for at least one hour before serving so the flavour develops
- Taste after blending and adjust seasoning if needed
- Swap the soup mix for French onion if you want a stronger flavour
Serving Suggestions for Fresh Spinach Dip
Serve this fresh spinach dip with crackers, corn chips, or crisp vegetable sticks like carrot, celery, and cucumber. For entertaining, spoon it into a cob loaf and use the bread pieces for dipping. It also works well spread onto wraps and sliced into pinwheels, or served with toasted sourdough or Turkish bread. You can even use it as a sandwich spread or serve it alongside pretzels and baked fries for a casual snack.
How to Store Fresh Spinach Dip
FRIDGE: Transfer the dip to an airtight container and store it in the fridge. It will keep well for 3 to 4 days. Keep it chilled until ready to serve for the best texture.
FREEZER: Freezing is not recommended, as it will affect the consistency and make the dip watery once thawed.
Frequently Asked Questions
Can I make the spinach dip in a Thermomix?
Yes! It makes it even quicker. Instructions are below in the recipe card.
Can I use frozen spinach instead?
Yes! Thaw a 250g packet frozen spinach until fully defrosted. Once thawed, squeeze out as much liquid to ensure it’s as dry as possible. Process in the food processor with all remaining ingredients. No need to chop first.
Can I make ahead of time?
Yes! The spinach dip actually needs to be made ahead of time. It needs at least 1 hour to chill and the flavours to marry. You can make up to 2-3 days ahead of time if required. Make sure you store in a airtight container in the fridge or a well covered bowl. Remove just before serving.
Can I freeze leftover dip?
You can but I don’t recommend it. It is best eaten fresh as freezing it will change the consistency of the dip and it won’t be nearly as lovely.
What can I do with leftover spinach dip?
Leftover spinach dip is my favourite. You can spread on sandwiches, use it to fill mushrooms and bake, toss it through pasta or serve as a dipping sauce for steak or chicken.
Can I make the spinach dip ‘healthier’?
You can do a few different things here to lighten up the dip. Use a ‘light’ cream cheese, substitute the sour cream for Greek yoghurt and/or use a low fat mayonnaise. This being said though, the dip won’t be as tasty or quite the same consistency.
This fresh spinach dip is quick to make, easy to prepare ahead, and always a crowd favourite. Keep it chilled, serve it with your favourite dippers, and you have a simple option that works every time. If you make this dip, leave a comment below and let me know how it turned out.
More Dip Recipes To Try:
- Baked Brie with Chilli Jam
- Retro Aussie Curried Egg Dip
- Best Hummus Recipe from Dried Chickpeas
- Creamy Garlic Labneh Dip with Za’atar & Pine Nuts
- Classic Mexican Pico de Gallo Salsa
- Easy 5 Ingredient Guacamole
Fresh Spinach Dip
Equipment
- Food processor or Thermomix
Ingredients
- 120g fresh spinach leaves, roughly chopped (baby spinach or English spinach)
- 250g spreadable cream cheese
- ½ cup sour cream
- ½ cup good quality mayonnaise
- ¼ cup fresh parsley leaves
- 3 spring/green onions, roughly chopped
- 1 clove garlic, roughly chopped
- 30g packet spring vegetable simmer soup mix
GARNISH (OPTIONAL)
- Freshly grated parmesan cheese
- Olive oil
- Micro-greens
Instructions
FOOD PROCESSOR
- Place half of the spinach into the bowl of a food processor and process till roughly chopped. Add remaining spinach and repeat.
- Add all remaining ingredients to the spinach and blend until roughly smooth.
- Transfer mixture to a serving bowl or air tight container and chill for at least 1 hour before serving.
- Serve dip with crackers, vegetable crudités, bread sticks or slices or corn chips. Alternately place dip into a hollowed out cob loaf and serve with the bread pieces. Garnish with parmesan, olive oil and micro-greens if desired.
THERMOMIX
- Place spinach into Thermomix bowl and process for 3 seconds, Speed 5. Scrape down sides and repeat until chopped.
- Add all remaining ingredients and process for 10 seconds, Speed 5. Scrape down sides and repeat.
- Transfer to a bowl or container and store in the fridge for at least 1 hour to chill before serving.
Notes
- Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified. - Cream Cheese: You may also use a 250g block cream cheese instead of ‘spreadable’ cream cheese.
- Soup Mix Substitute: Substitute with French onion soup mix instead
- Sourdough Crispies: These are one of my favourite snacks to make with leftover or stale sourdough bread. They store for weeks in an airtight container and are great for dips, soups, topping with canned tuna etc and just for nibbling on.
To make, slice sourdough bread as thin as you possibly can. Mine are usually around 3-4mm in thickness. Lay on a baking tray, without overlapping, and bake in a low 130C oven for around 15-20 minutes, flipping halfway through or until they are dried out and crisp. Allow to cool fully then store in an airtight jar or container at room temperature for up to 1 month or more!
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