Spinach Dip With Garlic, Yogurt and Dill
- Total Time
- 20 minutes, plus at least 30 minutes’ chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2 cups
- 10ounces fresh baby spinach, or 1 (10-ounce) package frozen chopped spinach, thawed
- ¾cup sliced scallions, whites and greens (from about 1 bunch)
- ½cup plain Greek yogurt, preferably whole milk
- ½cup cream cheese, softened
- ½cup chopped dill
- 2tablespoons chopped parsley
- 2fat garlic cloves, finely grated, passed through a press or minced
- 2teaspoons freshly squeezed lemon juice, plus more to taste
- 1teaspoon finely grated lemon zest
- 1teaspoon ground cumin
- ¾teaspoon salt, plus more to taste
- ¼teaspoon freshly ground black pepper, plus more to taste
- 2tablespoons extra-virgin olive oil, plus more to garnish
- Urfa or Aleppo pepper flakes, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
209 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 5 grams protein; 382 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it’s very dry, then set aside.
- Step 2
In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, ¾ teaspoon salt and ¼ teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
- Step 3
Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
- Step 4
Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.
Private Notes
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Cooking Notes
Dawn
What is a Nut Milk Bag?
Coastal, Sacramento
Nut Milk Bag! Skip the kitchen towel, or worse yet paper towels, for wringing out the moisture from the spinach for this and other recipes. A nut milk bag will last years, is easy to clean, and does a great job for getting the spinach as dry as you like. I use mine constantly for recipes like this and will be making this later today. Yum!
Ellen
Use a potato ricer to squeeze the water out of thawed frozen chopped spinach; it's very easy to clean. Anything fabric has never worked well for me.
Jen
I used frozen chopped spinach and found it was a bit tough when just folded in. I gave the final dip a few pulses in the food processor and the texture was much better.
John
A nut bag is a bag made from organic cotton or a food safe nylon, or other materials that is used to drain nuts ( cashews, almonds etc. ) that have been usually soaked in water and blended in a blender ( I use a Vitamix ) then put into the nut bag to strain the solids and leave only the liquid produced from the nuts and water.
jennifer
The best tip I've gotten for squeezing spinach and other veggies: use a french press. (I don't have a ricer.) Just make sure you wash it out well before and after. It turned a seemingly endless task I hate (squeezing with your hands takes forever) into something quite painless.
BigGuy
Ever wonder what canned spinach is good for? spinach dip A can of spinach, drained, onion powder, garlic powder, 4 ounces cream cheese, and a cup of sour cream.
Kathy Sullivan
Add some drained, rourghly chopped water chestnuts at the very end. Extra crunchiness!
Pam-ELA
Wonderful flavours! Forget the nut milk bag and even the ricer - spinach juice squirted everywhere. I keep cheese cloth on hand and just cut what I need to drain spinach, filter homemade chicken stock, etc. - Convenient, inexpensive, and toss it in the trash when finished, no cleaning required!
mjan
There is no reason it wouldn't. You may have to blanch kale or another heartier green, but it should work just fine.
Angela S.
I had a big batch of mixed greens to use up- I just chopped and folded in per directions. Fabulous! It's extra tangy and delicious!
forgot the spinach, delicious
I forgot the spinach but didn’t have time (or spinach on hand, ha) to add it. I decided to just go with it and my goodness, so yummy. We now call it “Everything But the Spinach Dip”
balletgoer
I'm not allowed to eat spinach - could frozen kale or some other green work?
Susan
Great flavor, reduce salt next time--maybe 1/4 t or 1/2. Followed other reviewers and used fresh spinach, squeezed dry with ricer and towels. For yogurt, let it drain in a paper towel ( eg yogurt cheese) to reduce liquid even more. Will make again!
irasema
Instead of spinach I used 5 oz arugula and 5 oz chard, because I had them on hand, and it worked like a charm.
Betsy
Just heat spinach in skillet with olive oil/ no water needed
Lamb Husks
Eas and tasty, especially good for a last-minute whip up idea! As one other poster suggested, canned spinach will work in a pinch
Deb
I did not use cream cheese, only yogurt. Excellent recipe!
Nancy E
Up the lemon juice and rind, and it's a real winner. I used fresh spinach and it wasn't a bit deal at all to squeeze by hand and chop.
Lovely but too garlicy
Very delicious but we took to a holiday party and the feeling was that the garlic was too aggresssive. I’ll cook the garlic before adding next time.
Melanie
Agree with Jen on texture. I used fresh spinach and pulsed it in the food processor at the end to get a more dip-able and incorporated texture. Delish!
Jean
I microwaved baby spinach in a bowl covered with waxed paper instead of pouring boiling water over it. I chopped it up and used minimal number of paper towels to remove the moisture. Worked great.
GT
This also makes a delicious salad dressing - just blend everything together including the spinach.
Mia
This is very good - great fresh herb flavors. The spinach is not a dominate flavor. I used sour cream instead of the yogurt because that’s what I had, otherwise followed the recipe. I’ll make this often. It’s wonderful with crudités.
Linda
So good. I love the whole idea of dip and veggies for dinner and this recipe was over-the-top great. This recipe joins my favorites in my recipe box. I envision my summer evening dinners will be built around this dip for years to come. Just wonderful.
Sharon523
I always use my salad spinner. Works like a charm. Also great for shredded potatoes for latkes.
Maria
I didn't like the flavor of this at all. Too oniony and nothing to balance it. I won't make this again. I threw most of it out.
michele
Good, but “2 fat cloves of garlic” was overpowering. Wished I’d followed my instincts and gone with one.
Rita
Recipe is too garlic forward for me as written, so I doubled the cream cheese. Made it 2 days before serving. It was a hit!
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