Creamy spinach dill dip is a five-minute blender job that tastes like it took planning — nutty tahini, fresh dill, chives, and a whisper of garlic. It is completely dairy-free and works as a dip, a salad dressing, or a sauce for grilled meats. Fresh, bright, and dangerously easy to keep on hand.
If you’re looking for the ultimate crowd-pleasing appetizer that disappears in minutes, you’ve found it! This Creamy Spinach Dill Dip is my go-to for every summer get-together. It’s unbelievably fresh and light, yet packed with a vibrant, herby flavor that keeps everyone coming back for more. The best part? It comes together in just 10 minutes and doubles as a fantastic salad dressing!
Ingredients
• 1 packed cup / 30g (1.06 oz) fresh spinach leaves
• ½ cup / 120g (4.2 oz) tahini
• ⅓ cup / 80ml water
• 3 tablespoons / 8g (0.28 oz) chopped fresh dill weed
• 2 tablespoons / 6g (0.21 oz) chopped fresh chives
• 2 tablespoons / 30ml (1 fl oz) apple cider vinegar
• 2 cloves garlic, peeled
• ¾ teaspoon / 4g (0.14 oz) sea salt
• ½ teaspoon / 1.5g (0.05 oz) onion powder
• ¼ teaspoon / 0.5g (0.02 oz) ground black pepper
Instructions
1. Directions
2. Combine all —spinach, tahini, water, dill, chives, apple cider vinegar, garlic, sea salt, onion powder, and black pepper—in the bowl of a high-speed blender or food processor.
3. Blend on high, scraping down the sides as needed, until the dip is completely smooth and creamy.
4. Serve immediately with sliced bell peppers or your favorite dippers. Store leftover dip in an airtight container in the refrigerator for up to 2 weeks.
Nutritional Information
• Nutrition & Details
• Yield: 1½ cups
• Serving Size: ¼ cup
• Prep Time: 10 minutes
• Calories: 125
• Fat: 11 g
• Protein: 5 g
• Total Carbs: 3 g (0.11 oz)
• Dietary Fiber: 1 g
• Net Carbs: 2 g (0.07 oz)
Pro Tips
• For a thinner, dressing-like consistency, add more water one tablespoon at a time until you reach your desired texture.
• For a brighter, tangier flavor, add a squeeze of fresh lemon juice along with the apple cider vinegar.
• Let the dip chill in the refrigerator for at least 30 minutes before serving to allow the flavors to fully meld together.
• Garnish with finely diced bell peppers and a sprinkle of fresh dill for a beautiful presentation.
FAQ
Q: Can I make this spinach dill dip ahead of time
A: Absolutely! For the best flavor, it’s recommended to let the dip chill in the refrigerator for at least 30 minutes before serving. You can store it in an airtight container in the fridge for up to two weeks.
Q: How do I make this dip into a salad dressing
A: To create a thinner, dressing-like consistency, simply add more water to the blender. Blend in one tablespoon at a time until you reach your desired texture.
Q: What should I serve with this creamy spinach dip
A: This versatile dip pairs perfectly with sliced bell peppers, other fresh vegetables like carrots and cucumbers, crackers, or your favorite chips. It’s a fantastic crowd-pleasing appetizer for any occasion.
Q: Is this spinach dill dip vegan
A: Yes, this recipe is naturally vegan. It uses tahini as a creamy base instead of dairy, making it a great plant-based option.
Pro Tips
- For a pourable, dressing-like consistency, thin the dip with water one tablespoon at a time until it streams off the spoon.
- A squeeze of fresh lemon juice alongside the apple cider vinegar brightens the flavor without thinning the dip much.
- Let the dip chill for at least 30 minutes before serving so the garlic and herbs mellow into the tahini.
- Blend on high and scrape down the blender walls until completely smooth — any leaves left whole make the texture stringy.
- Since the dip is tahini-based rather than dairy-based, it keeps for up to 2 weeks in an airtight container in the fridge.
Frequently Asked Questions
Is this spinach dill dip keto-friendly?
Yes. Each 1/4-cup serving has 3 g of total carbs and 1 g of fiber (2 g net), with 11 g of fat from tahini and 5 g of protein.
Is the dip dairy-free?
Yes — the creaminess comes entirely from tahini blended with water, so there is no dairy in the recipe at all.
How long does homemade spinach dill dip last?
Up to 2 weeks in an airtight container in the refrigerator. Stir well before serving, since the tahini can settle.
Can I use it as a salad dressing?
Absolutely — thin it with water a tablespoon at a time and it becomes a creamy herb dressing for salads, grilled vegetables, or roasted chicken.
Recipe card below.
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Creamy Spinach Dill Dip
Ingredients
Method
- Directions
- Combine all —spinach, tahini, water, dill, chives, apple cider vinegar, garlic, sea salt, onion powder, and black pepper—in the bowl of a high-speed blender or food processor.
- Blend on high, scraping down the sides as needed, until the dip is completely smooth and creamy.
- Serve immediately with sliced bell peppers or your favorite dippers. Store leftover dip in an airtight container in the refrigerator for up to 2 weeks.
- Let the dip chill in the refrigerator for at least 30 minutes before serving to allow the flavors to fully meld together.
- Garnish with finely diced bell peppers and a sprinkle of fresh dill for a beautiful presentation.
