Creating this delicious Fresh Spinach Dip requires only eight ingredients and takes less than 10 minutes of your time. The convenience extends to the Thermomix, making preparation even simpler! This chilled spinach dip is an ideal accompaniment for parties, gatherings, and large events. Opting for fresh spinach instead of frozen adds a lively freshness!
Indulge in the vibrancy of this luscious spinach dip—fresh, dynamic, and irresistibly flavourful.
Made from fresh spinach instead of frozen, this dip combines three creamy delights: cream cheese, sour cream, and mayonnaise. Enhanced with freshness and a convenient store-bought soup mix, it’s a timeless dip bursting with taste and quick to prepare.
Whether filling a cob loaf for a stunning centrepiece or serving alongside your preferred crackers, chips, vegetable sticks, or crusty fresh bread, this cold spinach dip is a versatile, fresh, and universally beloved dip.
Ingredients required for the fresh spinach dip
With just 8 simple ingredients, you can whip up this delightful and scrumptious creamy spinach dip that’s an absolute crowd-pleaser!
Refer to the recipe card at the bottom of the page for precise ingredient quantities.
How to make
Creating this effortless spinach dip is a breeze, as it all comes together in the bowl of your food processor (or Thermomix – check the instructions in the NOTES section below the recipe card). Let the appliance do the work for you!
- CHOP: Begin by placing half of the spinach in the bowl of a food processor, processing until it’s roughly chopped. Add the remaining spinach (no need to remove the initial batch) and process again until roughly chopped.
- ADD: Introduce all the remaining ingredients to the food processor.
- MIX: Process the mixture for approximately 2 minutes or until well combined, achieving a roughly smooth texture. Transfer the mixture to a bowl or airtight container and refrigerate for 1 hour or until ready to be served.
- SERVE: Present the chilled dip alongside your preferred crackers, chips, vegetable sticks, etc., and savour the delightful flavours!
Serving suggestions
- Crackers and/or chips
- Vegetable sticks
- Fresh crunchy bread
- Turn it into a cob loaf ~ hollow out a cob loaf and fill it with the spinach dip.
- Salty Pretzels
- Tortilla Roll-Ups: Spread the spinach dip on tortillas, roll them up, and slice into bite-sized pinwheels
- Sourdough Crispies (See Notes in recipe card)
- Toasted Turkish Bread
- Fresh or baked Lebanese bread
- Oven baked chips or fries
Storage
Transfer any leftover spinach dip to an airtight container and store in the fridge. Use within 3-4 days.
I do not recommend freezing this dip!
FAQ’S
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.
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
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
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.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CREAM CHEESE
You may also use a 250g block cream cheese instead of ‘spreadable’ cream cheese. - SOUP MIX
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!
You may also enjoy
- Crazily Good Hummus – classic chickpea dip which is sooo smooth!
- Curried Egg Dip (4 Ingredients) – you must try, it’s a firm family favourite!!
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