So many recipes for you this week! I know it’s a lot in a short period of time really wanted to share this spinach dip recipe in time for the holidays, because I really LOVE a quick, easy dip, and it’s perfect for a party. And speaking of party… it’s my birthday! I’m not going to tell you how old I am. Let’s just say I’m now the age that my mom starting lying about her age.Â
I don’t judge the soup mix recipe for spinach dip – in fact, that particular back-of-packet recipe probably put spinach dip on the radar – and I’ve made my share of it in the past. But this isn’t 1987 and we can make a more delicious spinach dip minus the dubious powder, right?
A few years ago, Adarsh and I rented a big house in British Columbia’s Okanagan valley with a bunch of friends. It was such an amazing time. We should do that again. Vacation is so much fun with other couples or families. It’s like sleepovers for grown-ups.
Hand-picked: Crispy Baked Buffalo Wings with Homemade Blue Cheese Dressing
At the house, everyone took turns preparing meals. On my night to serve appetizers, I made a big bowl of this spinach dip recipe and everyone went crazy for it. I think it’s nostalgic for us all.
My recipe uses fresh spinach, quickly wilted in a pan, but alternatively, you could use frozen – just pop it in a colander and pour a pot of boiling water over top until it’s thawed.Â
The chopped spinach is beaten with cream cheese and sour cream while still warm – this softens the cheese so you don’t have to worry about bringing it to room temperature. Easy peasy.Â
Some raw finely minced onion, parsley, and red pepper mimic the soup packet flavour but in a fresher, more vibrant way. You could add some chopped water chestnuts or toasted almond slivers if you like a bit of texture in your dip.  Serve it with warm bread and/or crisp crackers, and make it ahead by a day if you like.Â
A creamy dip is always a hit as an appetizer pre-dinner, or a snack at a cocktail party. I always bust out a few for the holidays. I love this baked crab dip and this caramelized onion and goat cheese dip, too!
Spinach Dip Recipe
Ingredients
- 2 tbsp vegetable oil
- 4 cups spinach packed
- kosher salt
- ½ cup full-fat cream cheese
- ½ cup full-fat sour cream
- ¼ cup minced red onion
- ¼ cup minced parsley
- 1 tsp finely minced red chili pepper or 1 tbsp finely minced red bell pepper + 1/4 tsp crushed red chili flakes
Instructions
- Heat oil in a large saucepan over medium heat. Add spinach and 1/2 tsp kosher salt and cook until wilted, about 2 minutes.
- Transfer spinach to a large bowl. Beat in cream cheese, sour cream, red onion, parsley, red pepper and 1/8 tsp salt. Taste and add more salt as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have this simmering on my stove right now… cannot wait to eat it!
Let me know how it turned out!! 🙂
Did you use fresh diced tomatoes, or canned?
I used canned, but when they’re in season I’d use fresh! Use either.
Thanks for your quick reply! I made both this and the saag paneer for dinner with my in-laws, served with basmati and naan. It was a hit with everyone and super easy to make ahead of time, Thanks especially for the tips on ghee, fenugreek, and paneer “substitutions” in the saag paneer post– I used them all.
So nice to hear, glad you enjoyed both!! Thanks for coming back to comment 🙂
I have this simmering on my stove right now… cannot wait to eat it!
Let me know how it turned out!! 🙂
How long does this dip keep? I’m bringing veggies and crackers with dip to 3 days of Christmas celebrations and am wondering if I can stretch out a big batch or if I should make fresh batches each day. Thanks for sharing!
How long does this dip keep? I’m bringing veggies and crackers with dip to 3 days of Christmas celebrations and am wondering if I can stretch out a big batch or if I should make fresh batches each day. Thanks for sharing!
Sure, you’d still have to cook the onions etc. in the beginning, then you could transfer it to the crockpot. I’d leave out the water because there’s no evaporation, and stir in the cream just before serving.
This was so good! I have made tons of curries and I really enjoyed this particular blend of spices. Freshly cracked cardamom pods smell amazing. Will make again for sure – and I should note there are not a ton of things that go into my ‘must make again’ file.
Awesome, glad to hear it made the cut!! 🙂
This was so good! I have made tons of curries and I really enjoyed this particular blend of spices. Freshly cracked cardamom pods smell amazing. Will make again for sure – and I should note there are not a ton of things that go into my ‘must make again’ file.
Awesome, glad to hear it made the cut!! 🙂
I have this simmering on my stove right now… cannot wait to eat it!
Let me know how it turned out!! 🙂
Did you use fresh diced tomatoes, or canned?
I used canned, but when they’re in season I’d use fresh! Use either.
Thanks for your quick reply! I made both this and the saag paneer for dinner with my in-laws, served with basmati and naan. It was a hit with everyone and super easy to make ahead of time, Thanks especially for the tips on ghee, fenugreek, and paneer “substitutions” in the saag paneer post– I used them all.
So nice to hear, glad you enjoyed both!! Thanks for coming back to comment 🙂