Easy Spinach Dip
Total Time
1 hr 15 mins
Prep Time
15 mins
Cook Time
1 hr
Rating
4.87 out of 5 stars
(22)
Ingredients
8-10 servings
- 10 oz (283.5 g) frozen chopped spinach, thawed, drained and squeezed dry
- ⅔ cup (149.33 g) mayonnaise
- ¼ cup (25 g) grated Parmesan cheese
- 2 tablespoons minced shallot
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- ⅔ cup (133.33 ml) Greek yogurt
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Preparation
Chef’s 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.