This post was originally published on October 8, 2018 and was updated on November 18, 2020. Up your snacking game with this Healthy Spinach Dip recipe! It’s easy to whip up with just a handful of ingredients and swaps out sour cream for healthier Greek yogurt. Serve with pita chips and fresh veggies for a superb snacking experience!
I could eat the entire dish of this spinach dip. In fact, I have! It’s that good! And that easy! And, I think, not all that bad for you. There are tons of veggies, full-fat, good-for-your-gut yogurt, and loads of flavor thanks to a simple soup mix packet. I love it for football games, family get togethers, or just to enjoy a small serving every day during the week!
For the best spinach dip ever, you’ll need the following:
- Frozen chopped spinach (thawed and drained, learn how to do that below!)
- Mayo (Duke’s or death, y’all)
- Whole Milk Greek Yogurt
- Water Chestnuts (for crunch!)
- Veggie Soup Mix (Knorr is my favorite)
That’s it! Just five ingredients and one bowl and you’ll be enjoying the very best snack of all time!
How to make healthy spinach dip
- Thaw and drain the spinach. More detail on that below!
- Mix the mayo and yogurt. Until smooth. Do this in the serving bowl so there’s less clean up!
- Add the water chestnuts and soup mix. I give my water chestnuts a rouch chop before mixing them in so there’s little crunchy bits in every bite.
- Stir in the spinach. Mix it all in!
- Chill the dip. For at least thirty minutes. This lets the flavors meld. Overnight is even better, though!
- Serve! With crackers, pita chips, and fresh veggies for a delicious and healthy snack!
Drain the spinach. Mix the mayo and yogurt. Add the water chestnuts and soup mix. Add the drained spinach. Mix will to combine. Serve with veggies, crackers, and pita chips!
One of the biggest time savers in this recipe is using frozen spinach. A small 10-ounce box packs enough produce to make sure this dip is loaded with tons of spinach. Not familiar with using frozen spinach? Don’t worry! I’ve been using it in recipes for years. Here are some helpful hints for you!
Tips on using frozen spinach in recipes
- How to thaw frozen spinach? There are two ways to thaw frozen spinach. If you’re on top of your stuff, simply place it on a plate in the refrigerator to slowly thaw overnight before using. Otherwise, to quickly thaw frozen spinach, remove the wrapper from the small cardboard box. Place on a plate and microwave on the defrost setting for 3 minutes, flip the box, and microwave on the defrost setting for another 3 minutes. If necessary, flip and microwave for another 3 minutes.
- Should I drain frozen spinach before using? For this recipe, it is imperative that the frozen spinach is drained after it is thawed. That stuff holds a lot of water and it will totally destroy the dip if there’s too much moisture in it. To drain frozen spinach: place the thawed spinach on a clean kitchen towel. Wrap into a bundle and wring out the bundle to release the water (do this over a small bowl or the kitchen sink). Voila! Dry, drained spinach!
- Is it safe to eat frozen spinach? Yes! The spinach is typically blanched or boiled before being chopped and frozen, so it is perfectly safe to eat raw in this dip!
Other game day recipes you may enjoy:
Healthy Spinach Dip
Equipment
- Mixing Bowl
- Kitchen Towel
Ingredients
- 1 cup mayonnaise (y’all know I prefer Duke’s)
- 2 cups whole milk Greek yogurt
- 1 package veggie soup mix
- 8 ounces water chestnuts drained and finely chopped
- 10 ounces frozen chopped spinach thawed and drained
Instructions
- In a large serving bowl mix together the mayo and yogurt until smooth. Stir in the soup mix and the water chestnuts. Stir in the spinach until fully incorporated.
- Cover and refrigerate for at least 30 minutes before serving, or overnight. Serve with fresh veggies, wheat crackers, and pita chips for dipping.
Notes
- Recipe adapted from Knorr.
- To drain the spinach: place in the center of a clean kitchen towel, wrap up and wring out over the sink or a large bowl. Voila! Dry spinach!
Nice and easy. I like that kind of recipe. Thanks for sharing it.
And delicious to boot! You're so very welcome!