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Spinach Dip From Scratch

A family favorite dip for all gatherings and barbecues Homemade Spinach Dip From Scratch.

Spinach Dip From Scratch | Serena Bakes Simply From Scratch

I have a serious love of Spinach Dip. 
It's a must make at any kind of gathering with it's creamy texture dipped with crusty sourdough bread! 
I'll be real honest with you right now my husband usually eats half the container before the company arrives and then tries to come up with some lame excuse with a couple of kisses on the cheek and the words but baby used a lot! (I wonder where Mas our 7 year old finds his charm from!) Some how this wins me over every time, dang him one of these days I will stand strong to this manipulation! 
I've used Knorr Vegetable Soup mix in my dip for years along with sour cream and a lot of mayo! So I set out to come up with a tasty dip minus the soup mix since it contains MSG and to reduce the calories from all the sour cream and mayo!  
I used a little turmeric since it has a lot of wonderful healing properties but if you are looking for more of a classic white dip feel free to omit. I won't judge I promise!

Combine Greek yogurt, mayo, onion flakes, turmeric (this can be omitted if you prefer a whiter dip), garlic powder, celery seed and Italian seasoning.
Stir in shredded carrots, water chestnuts and sea salt.
Add 10 ounces frozen spinach thawed and then squeezed dry. Stir until well combined and refrigerate for at least 4 hours or overnight to allow flavors to meld. 
Spinach Dip From Scratch is great for any kind of gathering or barbecue.
Serve with crusty sourdough bread, crackers and your favorite veggies! 

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Spinach Dip From Scratch

Recipe by Serena Bakes Simply From Scratch
Spinach Dip From Scratch
Spinach Dip From Scratch
Prep time: PT10M
Total time: PT10M
  • 3 cups Greek Yogurt
  • 1/2 cup Mayonnaise
  • 3 tablespoons Dried Onion Flakes
  • 1/4 teaspoon Turmeric (If you prefer a white dip omit this.)
  • 1 1/2 teaspoons Garlic Powder
  • 1 teaspoon Celery Seed
  • 1/2 teaspoon Italian Seasoning
  • 3 whole Carrots, Shredded
  • 8 ounces Water Chestnuts, Drained and Chopped
  • 10 ounces Frozen Spinach, Thawed and Squeezed Dry
  • 3/4 teaspoons Sea Salt
  • 1/2 teaspoon Fresh Ground Pepper
  • For Serving With Crusty Sourdough Bread, Crackers and Desired Vegetables
Cooking Directions
  1. Combine all ingredients in a medium sized bowl and mix until well combined.
  2. Refrigerate for a minimum of 4 hours or overnight.
  3. Serve with crusty sourdough bread, crackers and desired vegetables.


  1. Looks amazing Serena! I don't think I have ever made spinach dip before, but your recipe definitely makes me want to try. Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

  2. Mm i love spinach, the first picture had me drooling, looks fab, specially with the slices of bread =]

  3. I'm a dip fanatic...can't wait to try this from scratch version!

  4. Love spinach dip! Great idea to use greek yogurt!

  5. Lol, I literally just got done eating my lunch - spinach lasagna rolls, i.e. spinach dip wrapped up in lasagna noodles topped with sauce and baked :) I love the idea of using tumeric, your dip looks divine.

  6. YUMMY ,YOUR RECIPE IS SO YUMMY .I REALLY TRY IT,I will review it again.Recipes

  7. This is a wonderful recipe. My daughter has food sensitivities and we can no longer use the Knorr package. When I asked her what her favorite appetizer was at the holidays she said "spinach dip." I was then on the hunt for a recipe that didn't use anything from a package or a can. We had to leave out the turmeric and the pepper but I don't think we missed it. She was thrilled with the taste and will be even happier next month when the Thanksgiving appetizer table has her favorite.


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