Spinach, sour cream, mayonnaise, fresh herbs, garlic, scallions, and red bell pepper blended into a creamy dip.

Let’s just get this out there: this Herbed Spinach Dip is not fancy-food fancy. It’s real-life fancy. The kind of dip you casually set on the table thinking, this is just something to snack on, and then—poof—it’s gone before you’ve even poured your own drink. I’ve made a lot of dips over the years, but this herbed spinach dip? It has a personality. Quiet confidence. Doesn’t need to show off. And somehow, it always ends up being the thing people ask about later.

I first made this Herbed Spinach Dip on one of those low-energy days where I wanted people over but didn’t want to perform. You know the days—when you still want something homemade on the table, but you’re also wearing sweatpants and calling that a win. It was late afternoon, the light was doing that soft golden thing, and I had frozen spinach thawing on the counter because… planning.

As I chopped herbs, the smell alone made me pause for a second. Fresh dill and parsley do that. They remind me of summer kitchens, family gatherings, the kind where someone’s always in charge of chopping and someone else is definitely sneaking bites. When I blended everything together and tasted it, I wasn’t totally sure at first. It was subtle. Fresh. Not loud. Then I let it chill. Came back later. Tried it again. Oh. There it is. That’s the moment this herbed spinach dip became a regular in my fridge.

Why you’ll Love this Herbed Spinach Dip?

Here’s what I appreciate about this Herbed Spinach Dip—it doesn’t try to be the center of attention, but it always ends up there anyway. It’s creamy without feeling heavy, herby without tasting grassy, and balanced in a way that makes you keep dipping “just one more time.” It’s the kind of dip that works whether you’re hosting a holiday thing, a casual game night, or just standing in front of the fridge at 10 p.m. wondering what you’re actually hungry for. And honestly? I like recipes that don’t yell. This one just shows up.

Ingredient Notes

Before you toss everything into the food processor, let’s slow down for a second—because each ingredient in this Herbed Spinach Dip has a reason for being here.

• Frozen chopped spinach – I know fresh sounds nicer, but frozen is reliable. Just squeeze it like your life depends on it. Waterlogged spinach ruins the vibe.
• Sour cream and mayonnaise – This combo gives you tang and richness without crossing into heavy territory. I’ve debated ratios here more than once. This one works.
• Scallions (white parts only) – Soft onion flavor that doesn’t overpower the herbs.
• Fresh dill and parsley – These are the heart of the dip. Fresh really matters here.
• Garlic – One clove. That’s it. I’ve tried more. Didn’t love it.
• Hot pepper sauce – Not for heat, for depth. You’ll notice if it’s missing.
• Red bell pepper – Crunch, color, and a little sweetness that sneaks in at the end.

How to Make Herbed Spinach Dip?

This Herbed Spinach Dip is refreshingly straightforward, which is probably why I trust it so much.

1. Start by thawing the spinach—either on the counter if you’re patient, or in the microwave if you’re not (no judgment). Once it’s pliable, squeeze out as much liquid as possible. And then squeeze again. This step is boring but important.
2. Next, add the spinach, sour cream, mayonnaise, scallions, herbs, garlic, hot sauce, salt, and pepper to your food processor. Pulse until smooth and creamy. It takes about 30 seconds, which always feels suspiciously easy for something that tastes this good.
3. Transfer the mixture to a bowl and gently stir in the diced red bell pepper. I like adding it by hand so it keeps its texture. Cover and refrigerate if you’re not serving right away—and honestly, you probably shouldn’t serve it right away. This herbed spinach dip likes a little chill time. It settles. Gets its thoughts together.

Storage Options

This Herbed Spinach Dip keeps well in the refrigerator for up to two days, tightly covered. Just give it a good stir before serving again. I don’t recommend freezing it—the texture changes and it loses that creamy, fresh feel. But realistically? It rarely sticks around long enough for that to be a concern.

Variations & Substitutions

One of the reasons this Herbed Spinach Dip works so well is that it’s flexible—kind of like your favorite playlist.

• Greek yogurt instead of sour cream – Lightens it up a bit, still creamy.
• Add cheese – Parmesan or feta if you want a richer, saltier bite.
• More herbs – Chives, basil, or whatever’s looking good in your fridge.
• No food processor? – Chop everything finely and stir by hand. Slightly chunkier, still very good.

What to Serve With Herbed Spinach Dip?

This dip is not picky. At all.

• Chips or crackers – Classic, dependable, always works.
• Fresh vegetables – Cucumbers, carrots, bell peppers—great contrast.
• Toasted baguette slices – Feels a little fancy, still casual.
• As a spread – On sandwiches or wraps. Trust me on this one.

FAQ

Can I make this ahead of time?
Yes, and you probably should. A few hours—or overnight—makes a difference.

Is it spicy?
Not really. The hot sauce adds depth, not heat. Adjust if you want more kick.

Can I use fresh spinach?
You can, but you’ll need to cook and drain it well. Frozen is just easier.

Why does my dip taste bland?
It likely needs more salt—or more chill time. Both matter.

This Herbed Spinach Dip is one of those recipes that quietly becomes part of your routine. Not flashy. Not trendy. Just really, really good. If you make it, I’d love to know—did it disappear before you even sat down, or did you manage to save a spoonful for later?

Herbed Spinach Dip

A creamy Herbed Spinach Dip made with chopped spinach, sour cream, mayonnaise, fresh herbs, garlic, and scallions—smooth, flavorful, and ideal for entertaining or casual snacking.

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: Herbed Spinach Dip

Ingredients

• 1 10-ounce package frozen chopped spinach
• ½ cup sour cream
• ½ cup mayonnaise
• 3 medium scallions white parts only, thinly sliced
• 1 tablespoon fresh dill leaves finely chopped
• ½ cup fresh parsley leaves packed
• 1 small garlic clove minced
• ¼ teaspoon hot pepper sauce
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ medium red bell pepper cored, seeded, and finely diced

Instructions

• Allow the frozen spinach to thaw at room temperature for approximately 1½ hours, or place it in the microwave and heat for 3 minutes at 40 percent power until partially thawed but not warm. Break the spinach into chunks and firmly squeeze out as much excess moisture as possible.
• In the bowl of a food processor, combine the spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, hot pepper sauce, salt, and black pepper. Process the mixture until smooth and creamy, approximately 30 seconds, scraping down the sides of the bowl if necessary.
• Transfer the spinach mixture to a large bowl. Gently fold in the diced red bell pepper until evenly distributed. Cover with plastic wrap and refrigerate until ready to serve. The dip may be refrigerated for up to two days.

Notes

This Herbed Spinach Dip is naturally gluten free when prepared as written. To ensure it remains gluten free, confirm that the mayonnaise, hot pepper sauce, and all seasonings are certified gluten free and free from cross-contamination during processing. No ingredient substitutions are required.