Chips and dip can be dangerously moreish, but with this cold spinach dip, at least you know you're getting in a good serving of veggies! It tastes fresh, creamy and garlicky all at once - serve it with some crackers or breadsticks for dipping, and you've got the perfect snacky lunch.
Unlike some other spinach dips, which are served hot, this cold spinach dip can be made in advance and stored in the fridge, so you can dig in whenever you need a quick snack.
It's packed with good, healthy ingredients - Greek yogurt, fresh veggies and plenty of irresistible flavourings - that will make getting your 5 a day easy![feast_advanced_jump_to]
❤️ Why You'll Love This Recipe
- This cold spinach dip is super easy to make, and once you've defrosted the spinach, it's literally as simple as 'mix all the ingredients together'.
- It can be prepared in advance and stored in the fridge until needed.
- The flavours are wonderful, with spicy chilli, garlic, fresh herbs, mature cheese, and more!
- You can switch up the herbs, spices and other mix-ins to suit your preferences - see below for some ideas.
- Any leftover dip can be used as a spread in sandwiches and wraps.
Here's what you'll need to make this recipe. You'll also need a few cupboard staples, like oil, salt and pepper. See the printable recipe card below for detailed ingredient quantities.
- frozen spinach
- bell pepper - red, orange or yellow peppers have the best flavour, and also bring a nice pop of colour to the dip.
- chilli. I'd recommend using a mild chilli, and only using a small amount - you can always add more afterwards, but you can't take it away!
- fresh parsley
- grated cheese. Use a cheese with lots of flavour, like a nice mature cheddar, so you can add a lot of flavour with just a little bit of cheese.
- Greek yogurt
- garlic puree. Fresh garlic would also work, I was just feeling lazy!
- ground cumin
👌 Top tip
For a fresher flavour, add the peppers and chilli to the dip raw. Or, if you want to mellow things a little, cook them in the pan along with the frozen spinach.
🔄 Ingredient Swaps
Feel free to make this recipe your own - it's really easy to customise.
Here are a few ways you could adapt this recipe:
- For a richer dip, you can use a combination of mayonnaise and Greek yogurt, instead of just the yogurt.
- If you don't have fresh chilli, use chilli powder instead (or skip it altogether if you don't want any heat).
- Swap the ground cumin for any other favourite spice, e.g. smoked paprika or curry powder.
- Use garlic granules instead of fresh garlic / garlic puree.
- Add any additional raw veggies that you like, e.g. finely diced cucumber or grated carrot.
- I find frozen spinach to be the most straightforward option for this dip - it comes finely chopped, which gives a lovely fine texture to the dip, and you also don't have to faff around adding handful after handful of fresh spinach to the pan. However, you can totally use fresh spinach instead if you have some to use up.
- You could swap the cheddar cheese for some crumbled feta, or any other cheese with a fairly strong flavour.
Here's how to make this recipe - see below for the printable recipe with detailed ingredients and instructions.
Step 1: Defrost the frozen spinach in a frying pan with some garlic (I used garlic puree).
Step 2: Prepare the remaining ingredients; chop the pepper and chilli, and grate the cheese.
Step 3: Allow the spinach to cool down, then combine it with all the other ingredients in a mixing bowl.
Step 4: Serve chilled with crackers, breadsticks, or raw veggies to dip.
👌 Top tip
Ideally, you should prepare the dip at least an hour before you plan to serve it, so it has time to chill fully.
💭 Recipe FAQs
When heating yogurt, it's best to use the full fat version, to help prevent the yogurt from splitting. However, since this is a cold dip, it's totally fine to use a low fat yogurt if that's what you prefer.
This dip can be stored in an air-tight container in the fridge for 3-4 days.
📖 Printable Recipe
Cold Spinach Dip (with Greek Yogurt)
- ½ Tablespoon olive oil
- 300 g (~ 10 oz) frozen chopped spinach
- 1 teaspoon garlic puree (or 2 cloves fresh garlic, minced)
- ½ red bell pepper
- ½ mild red chilli
- 3 Tablespoons Greek yogurt
- 50 g (~ ½ cup) grated mature cheddar cheese
- Few sprigs fresh parsley, chopped
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- Heat a splash of olive oil in a frying pan, and add the frozen spinach and the garlic. Cook over a medium heat until the spinach is fully defrosted and any excess liquid has been cooked off (5-10 minutes). Alternatively, you can microwave the frozen spinach to defrost, and then thoroughly squeeze out any liquid.
- Transfer the spinach to a mixing bowl, and leave to cool for at least 10 minutes.
- Meanwhile, dice the bell pepper, and finely chop the chilli.
- When the spinach is fairly cool, add the remaining ingredients, and mix well to combine. Place the bowl in the fridge, and serve chilled.