Greek yogurt spinach dip combines well-drained spinach with a tangy yogurt base, lemon, dill and garlic. It is a cold, spoon-mixed dip for carrots, cucumber, peppers and broccoli, with no cream cheese, sour cream or mayonnaise in the recipe.
Quick answer: Cook or thaw the spinach according to its package directions, cool it, then squeeze it very dry. Stir it into thick Greek yogurt with the seasonings. The draining step matters more than adding a thickener afterward.
This recipe is different from Spinach Dip Without Mayo, which uses cream cheese and sour cream. Choose this version for a yogurt-forward flavor and the other for a richer cheese-based dip.
Why use Greek yogurt in spinach dip?
Plain Greek yogurt supplies tang and body without needing a separate cheese base. Spinach brings a savory vegetable flavor, and dill and lemon keep the mixture fresh. The amount of fat varies with your yogurt; this recipe does not promise a specific calorie or protein value.
Choose unsweetened, plain yogurt thick enough to sit on a spoon. If there is loose whey on top, pour that away before measuring. Regular yogurt is more likely to make a dressing than a dip that clings to vegetables.
The spinach step that prevents a watery dip
Use frozen chopped spinach for convenience. Follow the package cooking instructions when cooking is required; thawing alone is not a substitute. Cool the cooked spinach promptly, then press it in a sieve and squeeze with a clean food-safe cloth or strong paper towels.
Chop away long strands after squeezing. Letting the spinach cool also prevents it from warming and loosening the yogurt. A little moisture may still collect as the finished dip rests; stir before deciding whether to adjust it.
Greek Yogurt Spinach Dip Recipe
Greek Yogurt Spinach Dip
Ingredients
Method
- Prepare frozen spinach according to package directions. Cool fully, then squeeze out excess water thoroughly and chop any long strands.
- Stir Greek yogurt, lemon juice, dill, chives, garlic powder, onion powder, salt and pepper together in a bowl.
- Fold in the cooled, squeezed spinach until evenly distributed.
- Taste and adjust seasoning. Serve cold or cover and refrigerate for an optional 20 minutes, then stir before serving.
Notes
Flavor adjustments and substitutions
For a milder dip, reduce the garlic powder and use parsley instead of dill. For a sharper flavor, add a little lemon zest before increasing the juice; zest brings citrus aroma without extra liquid. A pinch of smoked paprika provides a different direction.
Fresh spinach can work if cooked until wilted, cooled, squeezed dry and chopped. Measure it by the drained result rather than replacing the frozen package with the same weight of raw leaves. The yield changes as leaves cook down.
Spinach Feta Yogurt Dip Variation
For this variation, use 1 cup thick plain Greek yogurt, ½ cup cooked, cooled, thoroughly squeezed and chopped spinach, ¼ cup (about 35 g) crumbled feta, 1 tablespoon chopped dill, 1 teaspoon lemon juice, ⅛ teaspoon garlic powder and a pinch of black pepper. These are the complete quantities for a separate small batch, rather than additions to the recipe card.
Stir the yogurt, dill, lemon, garlic and pepper together, then fold in the spinach and feta. Mash the feta first for finer pieces. Taste before adding salt because feta contributes salt. Cover and refrigerate for an optional 20-minute rest, then stir and serve cold. The yield is approximately 1½ cups. Follow the spinach preparation and storage guidance on this page.
Troubleshooting spinach yogurt dip
If the dip is watery, check whether the spinach was squeezed thoroughly. Add a little more thick yogurt for body, and consult the watery dip guide before using starch or other thickeners. Refrigeration cannot undo a large amount of free water.
If the flavor tastes too sharp, add a spoonful of yogurt and let the mixture rest before seasoning again. If it feels too dense, stir in water one teaspoon at a time. Keep adjustments small; cucumbers need a softer dip than sturdy carrots.
What to serve with Greek yogurt spinach dip
Carrot sticks, cucumber spears, celery, bell pepper strips and small broccoli florets all work. Pat washed vegetables dry. See Best Vegetables for Dipping for more pairing choices.
For a mixed platter, serve this green dip beside black bean lime dip or roasted red pepper white bean dip. The different bases give guests more choice than several yogurt bowls.
Make-ahead and storage
Prepare earlier on the day of serving, keep covered in the refrigerator and stir before serving. Keep the serving bowl separate from the storage container, and use clean utensils. The recipe contains milk; check seasonings and other ingredient labels for additional allergens.
Keep the dip covered and refrigerated at 40°F (4°C) or below. Serve small portions and replenish from the refrigerator rather than topping up a used bowl. FoodSafety.gov recommends refrigerating perishable foods within two hours, or one hour above 90°F (32°C).
For refrigerated storage planning and buffet guidance, use How Long Does Veggie Dip Last?. Do not rely on smell or appearance alone to decide whether improperly stored food is safe.
Frequently asked questions
Does spinach yogurt dip need a blender? No. Finely chopped, drained spinach mixes into the yogurt with a spoon. A blender changes the texture and makes the mixture more uniform.
Can I leave out the mayonnaise? There is no mayonnaise in this recipe, so no substitution is needed.
Can I serve it hot? This recipe is intended for cold serving. For a warm appetizer, choose a recipe designed for baking rather than heating this yogurt mixture.
Can I use low-fat Greek yogurt? Yes, provided it is thick and plain. Taste and texture will depend on the product.
More yogurt dip recipes
Compare Greek yogurt ranch dip and cucumber yogurt dip, or browse healthy vegetable dips for different bases.
