Easy Spinach Dip without Cream Cheese
This spinach dip recipe is a mouthwatering, no-fuss appetizer that screams summer! Packed with tangy vegetable soup mix, rich mayonnaise, and a generous helping of spinach, it’s guaranteed to be a crowd-pleaser at your next gathering.
A delicious dip recipe
This homemade spinach dip is a great appetizer to share with friends. Easy entertaining is my jam, especially when it doesn’t take a ton of work!
Best of all, this dip can be made ahead of time! Not only does that help the flavors marry but crosses one thing off your to-do list before your guests get there.
Related post: Spinach Artichoke Pinwheels
You will love how easy this creamy spinach dip is – it’s made with just 5 ingredients and comes together in just a few minutes. It does need to chill, but don’t we all?
Enjoy a glass of wine and some yacht rock while you wait. This is going to be one of your go-to dip recipes.
Ingredients
- Frozen spinach, thawed and drained
- sour cream
- mayonnaise
- Dry vegetable soup mix
- Mozzarella cheese, shredded
Frozen spinach is great to have on hand for this recipe. While I wouldn’t eat it on it’s own, it’s a fantastic ingredient to keep in your freezer.
You can find dry vegetable soup mix near the onion soup packets in any grocery store.
It may be tempting to buy pre-shredded mozzarella for this homemade spinach dip, but don’t do it! A bag of shredded cheese contains cornstarch to keep the cheese from clumping, which can alter the flavor.
While I usually look for short-cuts, pre-shredded cheese just isn’t as good!
See the printable recipe card for quantities and full recipe.
How to make cold spinach dip
Step 1: Thaw and drain the frozen spinach
Place the frozen spinach in a bowl in the refrigerator and allow it to thaw overnight (or for several hours) until it becomes soft and completely defrosted.
Place the spinach in a colander or fine-mesh sieve. Use the back of a spoon or your hands to press down the spinach to remove any excess liquid. Be gentle to avoid making the spinach too mushy.
You can speed up the process by placing the thawed spinach in a clean kitchen towel or cheesecloth. Gather the edges of the cloth to create a bundle, and then twist and squeeze it gently over the sink to squeeze out all of the liquid.
Continue draining and pressing the spinach until most of the liquid is removed. Excess moisture can affect the texture and consistency of your dish so make sure you get as much water out as possible.
This step can be done ahead of time so if you’re not planning to use it immediately, you can store it in an airtight container in the refrigerator for a few days.
Step 2: Make the dip
Add sour cream, mayonnaise, and vegetable soup mix to a medium bowl. Stir to combine.
Step 3
Add in the spinach and cheese. Mix well.
Step 4
Cover and refrigerate for 1 hour, or until ready to serve.
This ensures that the flavors come together and taste the best!
To Serve
Serve the creamy spinach dip with sliced French or Italian bread, crackers, pitas, tortilla chips, or fresh veggies.
On a warm day, you can serve it in one of these thermal bowls to keep it cool!
Variations
- Keep it Classic – this easy recipe for spinach dip with no artichoke, is actually a variation on the classic spinach and artichoke dip. Just add the artichokes back in and you’ve got the original.
- Spicy – add jalapeno peppers to give it a kick.
- Bake it – this recipe is for cold spinach dip, but you can top it with more mozzarella and bake it at 375 degrees for about 20 minutes.
Tips
- If you don’t care for mayonnaise, you can omit it entirely or substitute it for more sour cream.
Frequently Asked Questions
Store any leftover dip in an airtight container for 1-2 days.
Both are delicious, but using fresh spinach can add a more vibrant flavor. If you’d like to try this spinach dip recipe with fresh spinach, start by washing the leaves well.
Once clean, blanch in boiling water for 30 seconds – just until they wilt. Drain and rinse with cold water to stop the spinach from cooking, and then squeeze out excess water using a kitchen towel. Give the leaves a fine chop and you’re all set!
You can definitely make this spinach dip the night before, but I wouldn’t make it any further in advance than a day or two at most. Just be sure to give it a gentle stir before serving.
This cold spinach dip recipe is sure to be a crowd-pleaser. We would snack on it all day if we could. Just add your favorite veggies and crusty bread and you’re set!
Save and pin this recipe for later!
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More easy dip recipes
- Truffle Burrata Dip Recipe
- Easy Jalapeno Cream Cheese Dip Recipe with Dried Beef
- Homemade Chip Dip Recipe with Old Bay
- Best Ever Cold Bacon Dip with Cream Cheese and Sage
- Avocado Hummus Recipe
- White Bean Dip
- Green Goddess Dip Recipe
- Spinach Artichoke Dip
Creamy Spinach Dip without Artichokes
Equipment
- Spoon
- Bowl
Ingredients
- 10 oz package frozen spinach thawed and drained
- 16 oz sour cream
- ¾ cup mayonnaise
- 1.4 oz dry vegetable soup mix
- ½ cup mozzarella cheese shredded
Instructions
Drain the Spinach
- Place the frozen spinach in a bowl in the refrigerator and allow it to thaw overnight (or for several hours) until it becomes soft and completely defrosted.
- Place the spinach in a colander or fine-mesh sieve. Use the back of a spoon or your hands to press down the spinach to remove any excess liquid. Be gentle to avoid making the spinach too mushy.
- You can speed up the process by placing the thawed spinach in a clean kitchen towel or cheesecloth. Gather the edges of the cloth to create a bundle, and then twist and squeeze it gently over the sink to squeeze out all of the liquid.
- Continue draining and pressing the spinach until most of the liquid is removed. Excess moisture can affect the texture and consistency of your dish so make sure you get as much water out as possible.
- This step can be done ahead of time so if you're not planning to use it immediately, you can store it in an airtight container in the refrigerator for a few days.
Make the Dip
- Add the sour cream, mayonnaise, and vegetable soup mix to a medium bowl, and stir to combine.
- Stir in the spinach and cheese.
- Cover and refrigerate for 1 hour, or until ready to serve.
- Serve with sliced french or italian bread, crackers, pitas, tortilla chips, or fresh veggies.
