5-minute spinach dip whips full-fat mayonnaise and sour cream together with thawed spinach, dried parsley, dill, and onion powder. No cooking, no fuss, just a creamy, savory bowl that is ready whenever guests arrive. At 2g of carbs per serving, it is an easy win for any keto spread.
Craving a rich, creamy, and flavorful dip that comes together in a flash? Look no further! This 5-minute spinach dip is my go-to recipe for effortless entertaining. With just a handful of pantry staples, you can create a crowd-pleasing appetizer that’s perfect with chips, crackers, or fresh veggies. No cooking, no fuss—just pure, delicious simplicity in a bowl.
Ingredients
• 2 Tbs / 30 ml olive oil
• ¼ cup / 40 g (1.41 oz) frozen spinach, thawed and squeezed dry
• 2 Tbs / 3 g (0.11 oz) dried parsley
• 1 Tbs / 1.5 g (0.05 oz) dried dill
• 1 tsp / 3 g (0.11 oz) onion powder
• ½ tsp / 3 g (0.11 oz) salt
• ¼ tsp / 1 g (0.04 oz) black pepper
• 1 cup / 220 g (7.8 oz) full-fat mayonnaise
• ¼ cup / 60 g (2.12 oz) full-fat sour cream
Instructions
1. Directions
2. Ensure your thawed spinach is very dry by squeezing out all excess water with your hands or a clean kitchen towel. This is the key to a thick, creamy dip.
3. In a medium mixing bowl, whisk together the dried parsley, dried dill, onion powder, salt, and black pepper.
4. Add the mayonnaise, sour cream, olive oil, and the dried spinach to the bowl with the spices.
5. Stir everything together until it is thoroughly combined and creamy. Serve immediately or chill for later.
Nutritional Information
• Nutrition
• Note: Information is an estimate per serving.
• Calories: 312
• Carbohydrates: 2g
• Protein: 1g
• Fat: 34g
Pro Tips
• Pro-Tips for the Best Spinach Dip
• For the best flavor, let the dip chill in the refrigerator for at least 30 minutes before serving. This allows the flavors of the dried herbs and spices to meld together.
• The secret to a thick, non-watery dip is to squeeze every last drop of moisture from the thawed spinach. Use a cheesecloth or a sturdy paper towel for best results.
• Serve this versatile dip with a variety of dippers like potato chips, tortilla chips, pita bread, pretzel crisps, or fresh vegetable sticks like carrots, celery, and bell peppers.
• For a fresh kick, substitute the dried herbs with fresh, finely chopped parsley and dill. You’ll need to use about three times the amount (e.g., 3 Tbs fresh dill instead of 1 Tbs dried).
FAQ
Q: How do I make spinach dip not watery
A: The secret to a thick, non-watery dip is to squeeze every last drop of moisture from the thawed spinach. Use your hands, a clean kitchen towel, or a cheesecloth to ensure it’s as dry as possible before mixing it with the other ingredients.
Q: Can I make this spinach dip ahead of time
A: Yes, you can. For the best flavor, it is recommended to let the dip chill in the refrigerator for at least 30 minutes before serving. This allows the flavors of the dried herbs and spices to fully meld together.
Q: Can I use fresh herbs instead of dried in this recipe
A: Absolutely. For a fresh kick, you can substitute the dried herbs with fresh, finely chopped ones. You will need to use about three times the amount; for example, use 3 tablespoons (45 ml / 1.5 fl oz) of fresh dill instead of 1 tablespoon (15 ml / 0.5 fl oz) of dried dill.
Q: What should I serve with this easy spinach dip
A: This versatile dip is perfect with a variety of dippers. Serve it with potato chips, tortilla chips, pita bread, pretzel crisps, or fresh vegetable sticks like carrots, celery, and bell peppers.
Pro Tips
- Squeeze every drop of water from the thawed spinach with your hands, a cheesecloth, or a sturdy paper towel. Dry spinach is the difference between a thick, creamy dip and a watery one.
- Let the finished dip chill in the refrigerator for at least 30 minutes before serving. The rest gives the dried parsley, dill, and onion powder time to bloom into the mayonnaise base.
- Prefer fresh herbs? Swap in finely chopped fresh parsley and dill using about three times the amount, for example 3 tablespoons fresh dill in place of 1 tablespoon dried.
- Serve the dip with fresh vegetable sticks like carrots, celery, and bell peppers to keep the whole snack keto-friendly, or offer it alongside chips and pretzel crisps for a mixed crowd.
- Mix the dried herbs and spices in the bowl first so the salt and onion powder disperse evenly through the mayonnaise and sour cream with no salty pockets.
Frequently Asked Questions
How do I keep spinach dip from turning watery?
Squeeze the thawed spinach completely dry before mixing it in. Removing all that excess moisture keeps the mayonnaise and sour cream base thick and creamy.
Can I make this spinach dip ahead of time?
Yes, and it improves with time. Chill it in the refrigerator for at least 30 minutes, or overnight, so the dried herbs and spices can fully meld into the dip.
Can I use fresh herbs instead of dried?
Absolutely, use finely chopped fresh parsley and dill at about three times the dried amount. For example, replace 1 tablespoon of dried dill with 3 tablespoons of fresh dill.
What should I serve with this 5-minute spinach dip?
It works with vegetable sticks like carrots, celery, and bell peppers for a low-carb spread, or with chips, crackers, and pretzel crisps. Each serving has just 2g of carbs.
Recipe card below.
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5-Minute Spinach Dip
Ingredients
Method
- Directions
- Ensure your thawed spinach is very dry by squeezing out all excess water with your hands or a clean kitchen towel. This is the key to a thick, creamy dip.
- In a medium mixing bowl, whisk together the dried parsley, dried dill, onion powder, salt, and black pepper.
- Add the mayonnaise, sour cream, olive oil, and the dried spinach to the bowl with the spices.
- Stir everything together until it is thoroughly combined and creamy.
- Serve immediately or chill for later.
