A thick spinach dip built around well-drained spinach, cream cheese and sour cream—without mayonnaise.
This spinach dip without mayo uses cream cheese and sour cream for a thick, creamy base. The most important step is squeezing the thawed spinach very thoroughly before it reaches the bowl.
Why spinach dip gets watery
Frozen spinach can hold a surprising amount of free liquid after thawing. Pressing and squeezing it well protects the finished texture better than trying to thicken the dip after mixing.
If the dip is already loose, use How to Fix a Watery Dip.
Best vegetables
Carrots, celery, broccoli, cauliflower, cucumber spears and bell peppers all work. See Best Vegetables for Dipping.
Storage
For refrigerated storage and room-temperature guidance, use How Long Does Veggie Dip Last?.
Recipe card
Spinach Dip Without Mayo: Creamy, Easy & Thick
Prep: 15 min · Cook: 0 min · Total: 45 min · Optional chill: 30 min · Yield: About 2 to 2 1/2 cups
Ingredients
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 8 oz / 226 g cream cheese, softened
- 3/4 cup sour cream
- 1 small shallot, finely minced
- Optional: 1/3 cup finely chopped water chestnuts
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp fine salt, then adjust
- 1/4 tsp black pepper
- Optional: 1/2 tsp Worcestershire sauce; check label if vegetarian
Instructions
- Thaw the spinach and squeeze it very thoroughly to remove free liquid.
- Beat softened cream cheese until smooth, then mix in sour cream.
- Stir in shallot, optional water chestnuts, garlic powder, onion powder, salt, pepper and optional Worcestershire.
- Fold in the dry spinach.
- Cover and chill about 30 minutes before serving.
