This Classic Cold Spinach Dip is a creamy and savory recipe, which is a foolproof, crowd-pleasing appetizer perfect for any party or potluck. Packed with tender spinach, crunchy water chestnuts, and savory seasonings in a cool and creamy base, it’s a simple no-cook dip that comes together in minutes, plus chilling time. It’s a timeless favorite for a reason!
Jump to RecipeClassic Cold Spinach Dip Ingredients
- 1 (10-oz.) package frozen chopped spinach
- 1 cup sour cream
- 3/4 cup mayonnaise
- 1 garlic clove, grated or finely minced
- 2 scallions (green onions), thinly sliced
- 1 (8-oz.) can sliced water chestnuts, drained and chopped
- 1 (4-oz.) jar diced pimentos, drained
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- For Serving: A sourdough bread bowl, assorted raw vegetables, and pita chips
How To Make Classic Cold Spinach Dip
- Cook and Squeeze the Spinach: Cook the frozen spinach according to the package directions. Drain it in a colander, then rinse it well under cold water to cool it down.
- Dry the Spinach: This is the most important step. Place the cooled spinach in the center of a clean, lint-free kitchen towel. Gather the corners to make a bundle and squeeze it very well over the sink to remove as much moisture as possible. Transfer the dry spinach to a cutting board and give it a fine chop.
- Mix the Dip: In a medium bowl, stir together the sour cream, mayonnaise, garlic, scallions, chopped water chestnuts, pimentos, Worcestershire sauce, salt, and pepper until they are well combined.
- Combine and Chill: Stir in the finely chopped, dry spinach until it is evenly distributed. Transfer the dip to a serving bowl, cover, and refrigerate for at least 1-2 hours to allow the flavors to meld.
- Serve: Serve the chilled dip with sourdough bread pieces, fresh vegetables, and pita chips for dipping.

Recipe Tips
- How to get a non-watery dip? The most important secret, which is not optional, is to squeeze the thawed and cooled spinach completely dry. Trapping the spinach in a clean kitchen towel and wringing it out over the sink is the most effective method to remove all the excess water.
- Why let the dip chill? The resting time in the refrigerator is a crucial step. It allows the sharp flavors of the garlic and scallions to mellow and infuse into the creamy base, creating a much more delicious and cohesive dip.
- Can I make this ahead of time? Absolutely! This dip is a perfect make-ahead party food. In fact, it’s even better when made a full day in advance, which gives the flavors even more time to meld.
- What’s the best way to serve it? For a classic party presentation, hollow out a round loaf of sourdough or pumpernickel bread and serve the dip inside the bread bowl, with the cubed bread pieces arranged around it for dipping.
What To Serve With Spinach Dip
This is a classic party dip that is a crowd-pleaser for any occasion. It is fantastic served with a variety of dippers:
- Cubed sourdough or pumpernickel bread
- A platter of assorted raw vegetables like carrot sticks, celery sticks, bell pepper strips, and cucumber slices.
- Sturdy pita chips, tortilla chips, or your favorite crackers.
How To Store Spinach Dip
- Refrigerate: Store leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days. The flavors will continue to develop.
Spinach Dip Nutrition Facts
- Serving: 1/4 cup
- Calories: 150 kcal
- Carbohydrates: 8g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 4g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. For a hot version, you can add 1 cup of shredded mozzarella or Parmesan cheese to the mixture. Spread it in a small, oven-safe dish and bake at 375°F for 20-25 minutes, until hot and bubbly.
You can, but you will need a large amount (about 1.5 pounds) of fresh spinach. You will need to cook it down until it’s completely wilted, let it cool, and then squeeze it very dry, just like with the frozen spinach.
Water chestnuts are an aquatic vegetable that, even when cooked or canned, retain an incredibly crisp, crunchy texture. They are the secret ingredient that provides the signature crunch in a classic cold spinach dip. They are highly recommended!
Try More Recipes:
- Spinach Casserole Recipe
- Creamy Spinach and Red Pepper Stuffed Chicken Recipe
- Spinach with Garlic Chips Recipe
Classic Cold Spinach Dip Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy10
servings20
minutes5
minutes150
kcalA foolproof and crowd-pleasing appetizer, this classic cold spinach dip is packed with crunchy water chestnuts and savory seasonings in a cool, creamy base.
Ingredients
1 (10-oz.) package frozen chopped spinach
1 cup sour cream & 3/4 cup mayonnaise
1 grated garlic clove
2 sliced scallions
1 (8-oz.) can sliced water chestnuts, drained and chopped
1 (4-oz.) jar diced pimentos, drained
Seasonings: Worcestershire sauce, salt, pepper.
Directions
- Cook the spinach according to package directions, then let it cool and squeeze it completely dry in a kitchen towel. Finely chop the dry spinach.
- In a medium bowl, mix together the sour cream, mayonnaise, and all the seasonings.
- Stir in the garlic, scallions, chopped water chestnuts, and pimentos.
- Fold in the finely chopped, dry spinach until it is well combined.
- Cover and refrigerate for at least 1-2 hours to allow the flavors to meld.
- Serve chilled with bread, crackers, or vegetables for dipping.
Notes
- Squeeze the Spinach! The most important tip for this recipe is to squeeze every last drop of water out of the thawed spinach. This is the non-negotiable secret to a creamy, not watery, dip.
- Chill for Flavor: Don’t skip the chilling time. This crucial step allows all the savory flavors to meld and deepen, resulting in a much more delicious final product.
- Make it Ahead: This is the perfect make-ahead party dip. The flavor is even better on the second day, making it ideal for stress-free entertaining.
- Finely Chop: For the best texture where every bite has a mix of all the ingredients, take the time to finely chop the water chestnuts and the squeezed spinach.