Cold Spinach Dip (with Greek Yogurt)

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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.

Creamy cold spinach dip in a bowl topped with fresh parsley.

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!

❤️ 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.

🥗 Ingredients

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.

Ingredients for cold spinach dip with text overlay.
  • 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

Becca’s 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.

📋 Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Collage showing blocks of frozen spinach cooking in a frying pan with garlic puree.

Step 1: Defrost the frozen spinach in a frying pan with some garlic (I used garlic puree).

Diced red chilli and red bell pepper on a chopping board.

Step 2: Prepare the remaining ingredients; chop the pepper and chilli, and grate the cheese.

Cold spinach dip in a mixing bowl.

Step 3: Allow the spinach to cool down, then combine it with all the other ingredients in a mixing bowl.

Creamy cold spinach dip in a bowl.

Step 4: Serve chilled with crackers, breadsticks, or raw veggies to dip.

Becca’s 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

Can I use low fat Greek yogurt?

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.

How long does cold spinach dip last?

This dip can be stored in an air-tight container in the fridge for 3-4 days.

A cracker being dipped into cold and creamy spinach dip.
Creamy spinach dip in a bowl.

Cold Spinach Dip (with Greek Yogurt)

A healthy cold spinach dip with loads of veggies and Greek yogurt – super creamy, and perfect to spread on something crunchy!

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 4 votes
Print Pin Comment
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 people
Calories: 155kcal
Author: Becca Heyes

Ingredients

  • 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

Instructions

  • 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.

Notes

This cold spinach dip can be stored in an air-tight container in the fridge for 3-4 days. Prepare the dip at least an hour before serving, to allow it to chill fully.

Nutrition

Nutrition Facts
Cold Spinach Dip (with Greek Yogurt)
Amount Per Serving (1 portion)
Calories 155 Calories from Fat 80
% Daily Value*
Fat 8.9g14%
Saturated Fat 4.6g23%
Cholesterol 20mg7%
Sodium 574mg24%
Potassium 149mg4%
Carbohydrates 7.9g3%
Fiber 3.5g14%
Sugar 3g3%
Protein 11.4g23%
Calcium 279mg28%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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5 from 4 votes (4 ratings without comment)

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11 Comments

  1. Love these recipes. Where do you find the crackers and what is the equivalent for 300 g in American. Thank you for the great ideas.

    1. Thanks Barbara! You can buy the crackers online.

      As for the spinach measurement, I’m not entirely sure – but as long as you use a generous handful of frozen spinach you’ll be okay, the exact quantities don’t matter too much in recipes like this :)

      Thanks for your comment!

  2. This looks just the recipe I need for Thursday night when my book group are coming over. I like to have a platter of dippy grabbable food, and this spinach dip looks great and is full of the flavours I love. I’d never thought to put spinach in a dip.

  3. I’m all for healthy! Even though I’m not a vegan my tastes are pretty catholic. I’ll try just about anything, although I do draw the line at insects, and yucky critters. You may ask what is a yucky critter? Well that would be something like a mole or an opossum. That would be pretty yucky no matter how much sauce would be put on it. This recipe is definitely a keeper!!

  4. I loved spinach dip growing up but haven’t made it or ordered it out in years. This healthy option (I love the other veggies and cumin addition) looks great though! Sounds like a homemade spinach dip is in order. And the pizza crackers look so fun!