Easy Spinach Yogurt Dip

Everyone needs a good dip recipe in their back pocket – you know, the kind you can whip up when friends drop by unexpectedly or when you’re heading to a potluck. That’s exactly what this spinach yogurt dip has become for me. It’s the simple, no-fuss recipe I make when I want something that feels a bit healthier than the usual heavy dips.

I started making this dip a few years ago when I was looking for ways to use up the extra yogurt in my fridge. Now it’s become my go-to for afternoon snacks with my kids or casual get-togethers with neighbors. The best part? You can throw it together in just minutes with ingredients you probably already have in your kitchen.

What I really like about this dip is how it works with pretty much anything – raw veggies, pita chips, crackers, or even spread on a sandwich. Plus, it’s one of those recipes that actually tastes better after it sits in the fridge for a bit, letting all the flavors come together.

What Kind of Yogurt Should I Use?

Greek yogurt or strained regular yogurt works best for this dip since you want a thick, creamy base that won’t make your dip watery. If you’re using regular plain yogurt, it’s worth taking a few extra minutes to strain it through a cheesecloth-lined strainer for about 30 minutes before using. Full-fat yogurt will give you the richest, most satisfying dip, but 2% can work too if you prefer – just avoid non-fat yogurt as it tends to be thinner and less creamy. Remember that whatever yogurt you choose should be unflavored and unsweetened, as we’re making a savory dip here.

Options for Substitutions

This dip is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Thick plain yogurt: Greek yogurt is ideal, but you can use regular plain yogurt – just strain it in a cheesecloth-lined colander for 2 hours to remove excess liquid. Sour cream or labneh also work great as alternatives.
• Walnuts: Feel free to swap walnuts with pine nuts, toasted almonds, or pistachios. If you need a nut-free version, try pumpkin seeds or simply skip them altogether.
• Green onions: You can replace these with finely chopped regular onion or shallots – use about 3 tablespoons. Chives work great too!
• Baby spinach: Regular spinach works just fine – just remove the tough stems. You could even try using frozen spinach – just thaw and squeeze out all the water really well before using.
• Olive oil: While olive oil adds nice flavor, you can use any neutral oil like grapeseed or avocado oil if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest challenge when making spinach yogurt dip is dealing with excess moisture, which can make your dip watery and diluted – make sure to thoroughly drain the spinach after cooking and press out any remaining liquid with a clean kitchen towel. Another common mistake is rushing the cooling process before mixing in the yogurt – hot spinach will cause the yogurt to separate and become grainy, so let your spinach mixture cool completely to room temperature first. To keep your dip from becoming bland, don’t skip toasting the walnuts (just a few minutes in a dry pan) as this simple step adds wonderful depth to the overall flavor. For the best texture and taste, let the finished dip chill in the refrigerator for at least an hour before serving, allowing all the flavors to meld together properly.

What to Serve With Spinach Yogurt Dip?

This cool and creamy spinach dip is perfect for setting out at parties or enjoying as an afternoon snack. For dipping, grab a variety of fresh cut vegetables like cucumber spears, carrot sticks, bell pepper strips, and cherry tomatoes – they add great color to your spread and keep things light. If you’re in the mood for something more substantial, warm pita triangles or your favorite crackers are excellent choices for scooping up this dip. You can also use it as a spread on sandwiches or wraps, or dollop it onto baked potatoes for a tasty twist on the usual toppings.

Storage Instructions

Keep Fresh: This spinach yogurt dip stays good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get better after a day as everything mingles together! Just give it a quick stir before serving since some liquid might separate.

Make Ahead: You can prep this dip a day before your party or gathering – it’s actually perfect for that! Just wait to add the chopped walnuts and extra drizzle of olive oil until right before serving to keep them nice and crunchy.

Note: I don’t recommend freezing this dip since yogurt can get grainy when thawed, and the texture won’t be quite the same. Plus, it’s so quick to whip up fresh that there’s really no need to freeze it!

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	2 hours 15 minutes – 2 hours 30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 35-40 g
• Fat: 50-55 g
• Carbohydrates: 30-35 g

Ingredients

For the spinach base:

• 2 green onions (finely chopped)
• 2 garlic cloves (minced for best flavor)
• 2 tbsp olive oil
• 8 oz baby spinach
• 1/2 tsp sea salt

For the dip:

• 2 cups plain yogurt (thick, like Fage 5% Greek yogurt, for best creamy texture)

For the garnish and serving:

• 2 tbsp chopped walnuts
• olive oil for drizzling
• fresh vegetables or crackers to serve

Step 1: Cook the Spinach Mixture

Heat the olive oil in a large skillet over medium-low heat.

Add the scallions and cook until softened but not browned, which should take about 1-2 minutes.

Stir in the garlic and cook for an additional 30 seconds, or until it becomes fragrant but not browned.

Add the spinach along with a pinch of salt.

Use tongs to turn the leaves occasionally as they wilt and cook down.

Continue cooking and stirring occasionally until the spinach is completely wilted and most of the liquid has evaporated, which should take about 3-4 minutes.

Remove the skillet from heat and let the spinach mixture cool.

Step 2: Toast the Walnuts

While the spinach mixture is cooling, preheat your oven to 350°F (175°C).

Place the chopped walnuts on a parchment-lined sheet pan.

Toast them in the oven for 3-5 minutes, or until they become lightly golden and fragrant.

Keep a close eye to prevent burning.

Once toasted, remove the walnuts from the oven and let them cool.

Step 3: Prepare and Chill the Dip

Once the spinach mixture has cooled, stir it together with yogurt until well combined.

Transfer the mixture to a container, cover it, and refrigerate for at least 2 hours, or overnight if you prefer a more developed flavor.

Step 4: Final Touches and Serve

When you’re ready to serve, drizzle the dip with a little extra olive oil and top it with the toasted walnuts.

This adds a rich flavor and a satisfying crunch.

Serve the dip with an assortment of fresh vegetables and crackers for dipping.

Enjoy your refreshing and nutritious spinach dip!