Greek Yogurt Spinach Dip
This Spinach Dip with Greek Yogurt is a timeless cold dip reimagined! It’s just as cool, creamy, quick, easy, and downright delicious as the old-school Knorr version made with mayo but with less fat and MUCH more protein. Perfect for any party!
This greek yogurt spinach dip is sponsored by Stonyfield and Late July snacks, but all opinions are my own.
Did someone say a healthy spinach dip in 5 minutes that tastes exactly like the original? Yes, please! This updated 20th-century party staple is everything you’d expect from classic cold spinach dip made with water chestnuts, sour cream, and soup mix, but Greek yogurt replaces the mayo.
If you’re wondering if substituting Greek yogurt for mayonnaise in spinach dip really makes that much of a nutritional difference, the answer is an astounding YES. Greek yogurt has 936% more protein than mayonnaise! 😲
Looking for a nutritious and delicious snack? You can serve this spinach dip alongside fresh-cut veggies and something crunchy, like Late July Multigrain Tortilla Chips! We love the blue corn chips!
On the flip side, this cold dip is the perfect addition to the appetizer table on any occasion. You can pair it with pita, baguette, and crackers for holiday entertaining, game day gatherings, and every party in between!
Why You’ll Love This Recipe
- 5 minutes to make with only six ingredients you might already have in your fridge and pantry.
- Greek yogurt brings protein, a silky texture, and a subtle tang you just can’t achieve with mayo.
- It’s a year-round healthy appetizer option -perfect for Superbowl Sunday, birthday parties, cookouts, and more.
- While traditionally served cold, if you’re after hot spinach dip, go ahead and warm it up!
Ingredients You’ll Need
- Frozen chopped spinach – This wouldn’t be spinach dip without it! While you can use fresh spinach (see FAQs), this spinach dip is one of the rare instances when frozen is the better choice, mainly because it’s easier.
- Plain greek yogurt – I love using full-fat here. In the end, the dip is so much creamier and more flavorful.
- Sour cream – Again, full-fat is best! Unfortunately, I cannot guarantee the same consistency if you use reduced-fat Greek yogurt and/or sour cream for a lighter version.
- Water chestnuts – These bring a contrasting delicious crunch to an otherwise soft dip.
- Green onions – These add a mild onion-y element. Chives are the best substitution, although a tablespoon or so of finely minced red onion or shallot is also an option if you’re okay with a more robust flavor.
- Dry vegetable soup and dip mix – We’re taking a semi-homemade shortcut here. Look for Knorr or Lipton packets or any brand you like!
How To Make Spinach Dip with Greek Yogurt
Step 1: Prepare spinach. Thaw the frozen spinach in the fridge or empty the bag into a colander and let it thaw and drain in the sink. Then press the spinach until the excess moisture is removed and it is as dry as possible.
Step 2: Mix all ingredients. Add the spinach, chopped water chestnuts, green onions, dry soup mix, Greek yogurt, and sour cream to a medium bowl. Season with salt and pepper and mix well.
Step 3: Chill and serve. Cover the bowl with a fitted lid or plastic and refrigerate for 3-4 hours before party time. Serve with your choice of dippers (see below for ideas), and enjoy!
Recipe Tips
- For this recipe, it’s important to squeeze all of the water from the spinach. It’s easy! After thawing, plop the spinach in the middle of a paper towel, bundle it up, and wring it out over the sink. You can also do this with your hands.
- Letting the dip chill for a few hours before serving gives the ingredients more time to mingle, resulting in a more flavorful, well-rounded dip.
Variations and Serving
If you’re after a healthier version of classic cold spinach dip, I do not recommend deviating from the recipe as it is written, but if you want to put your spin on things, here are some ideas:
- Use a different dip mix – Instead of vegetable, try ranch dip seasoning or French onion soup dip mix.
- Spinach and artichoke dip – Fold in rinsed, drained, and chopped artichoke hearts!
- Add more veggies – Stir in diced roasted red pepper, chopped sun-dried tomatoes, or blanched kale.
As for serving, a bread bowl is always a good idea. I love serving this Greek yogurt spinach dip with an assortment of healthy (and healthy-ish) snacks for scooping. It’s delicious with tortilla chips, bagel crisps, crusty bread, pita, and sliced veggies, like, radishes, carrots, cucumber, mini bell peppers, and endive cups.
Storing
If you’re lucky enough to have leftover creamy spinach dip, keep the leftovers in an airtight container in the fridge for 3-5 days. This isn’t a good one to freeze, unfortunately.
Recipe FAQ
You shouldn’t have trouble heating spinach dip made with Greek yogurt instead of serving it cold. To do so, transfer the dip to an oven-safe bowl or small baking pan and top with a layer of freshly grated parmesan. Cover with foil and bake at 350°F for 10-15 minutes or until the dip is heated through.
Yup! To use fresh instead of frozen, plunge baby spinach leaves into a pot of boiling water for 5-10 seconds, then immediately move the spinach to an ice bath, so it stops cooking. Once the spinach is drained and dry, it’s all set for spinach dip!
No. Most vegetable soup mix and dip packets are NOT gluten-free. However, the remaining ingredients in this recipe are inherently gluten-free, so if you can find a gluten-free vegetable soup mix, then you’re all set!
More Party Dips You’ll Love
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Greek Yogurt Spinach Dip
Ingredients
- 10 oz frozen chopped spinach
- 1 cup sour cream
- 1 cup plain Greek yogurt I love the full-fat here for more creaminess and flavor
- 8 oz can sliced water chestnuts drained and finely chopped
- 4 green onions finely chopped
- 1 packet dry vegetable soup and dip mix
Instructions
- Thaw spinach and drain well, squeezing to remove any excess water
- Press spinach until dry and place into a medium size bowl
- Add chopped water chestnuts, chopped green onions, dry soup mix, yogurt and sour cream.
- Season with salt and pepper
- Stir until well mixed, cover and refrigerate for 3-4 hours before serving
Notes
- For this recipe, it’s important to squeeze all of the water from the spinach. It’s easy! After thawing, plop the spinach in the middle of a paper towel, bundle it up, and wring it out over the sink. You can also do this with your hands.
- Letting the dip chill for a few hours before serving gives the ingredients more time to mingle, resulting in a more flavorful, well-rounded dip.
Nutrition
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I love the healthy twist! I need to try this!!! ASAP
Can’t wait to try this…love spinach dip!
Thank you Wendy! Me too!!