Encouraging your children to try new vegetables can be a challenge, but getting creative with dips and sauces can make all the difference. I enjoy using dips and sauces to enhance any snack or meal. Despite some children’s aversion to spinach, this dip is packed with it, and the addition of creamy Greek yogurt and mayonnaise make it irresistible. My kids can’t get enough of it.
I have experimented with many variations of spinach dip over time, such as adding artichoke and red peppers or using a cream cheese base. However, the recipe I am sharing with you has received the most positive feedback from my toughest critics – my three children. Let’s dive in and give it a try!
You will need:
You can find the full ingredient list with measurements on the recipe card below.
To start, gather 1 cup of wilted spinach. You can use either thawed frozen spinach or wilt fresh spinach. Make sure to squeeze out as much liquid as possible from the spinach.
Next, add 1 cup of Greek yogurt. I prefer using Organic Meadows Greek yogurt.
Mix in 1/4 cup of Mayonnaise.
Add 1 crushed clove of garlic.
Finally, season to taste with 1 teaspoon each of salt and pepper.
Use a blender or food processor to blend this list of ingredients to get the creamiest, fresh, no-cook spinach dip recipe.
How to make fresh, no-bake spinach dip:
- Prepare spinach by either thawing frozen from package or cooking fresh spinach in a pan. Wring out any excess juices from the spinach and place in blender or processor.
- Add remaining ingredients: yogurt, mayonnaise, crushed garlic and seasoning. Pulse and scrape down the sides of the bowl using a spatula. Blend until you’ve reached a creamy consistency, roughly around one minute.
- Serve with fresh-cut vegetables. Dip using crackers or bread.
This dip is so easy to prepare, it’s one of my go-to options for playdates or as an appetizer for dinner parties. Plus, it stores well in the refrigerator, making it a great option to prepare ahead of time.
If you’re searching for another vegetable-based dip, give my 5-ingredient Baba Ghanoush recipe a try. It’s also a crowd-pleaser.
I hope this dip will increase requests for vegetable snacks from your children and their friends. If you give it a try, please share your feedback by tagging @my_picky_eater on Instagram or leaving a comment and rating below.
Fresh, No-Bake Spinach Dip
- Total Time: 10 minutes
- Yield: 2 cups 1x
This creamy, no-bake spinach dip is best served with crisp fresh vegetables and crackers at your next playdate. Add to your kid’s school lunchboxes with their favorite veggie sticks. Also, a fantastic spread to elevate any sandwich.
- 1 cup of wilted and drained spinach (use fresh of frozen)
- 1 c Greek yogurt (you can use sour cream)
- 1/2 c mayonnaise
- 1 tsp of crushed garlic (1 small clove)
- Thaw frozen spinach and drain excess water/liquid or cook fresh spinach until wilted, then cool and drain excess spinach juices.
- Add all ingredients into a food processor or blender for creamy results. Pulse until the mixture is well blended. Use a spatula to clean the sides of the bowl, and pulse once more until you have a creamy green mixture.
- Serve with your favorite vegetables or crackers.
- If you want the chunks of spinach, you can finally chop wilted spinach, crush garlic and stir in all ingredients instead of using a kitchen appliance – consistency won’t be the same, however, it will taste delicious.
- You can keep this in the fridge in an air-tight container for up to 3 days.
- Substitute the Greek yogurt for sour cream (I’ve used both but prefer yogurt).
- Prep Time: 10 minutes
- Category: Snacks/Lunch
Keywords: spinach dip, fresh dip, spinach, kid-approved spinach dip, greed dip