Creamy herbed spinach dip with sour cream, mayo, fresh dill, parsley, garlic, scallions, hot sauce, and red bell pepper. Easy, flavorful, crowd-friendly.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Picture this: it’s Friday, dark outside, and I’ve just realized guests arrive in 15 minutes. I panic-open the fridge: half-eaten red pepper, suspicious sour cream, and that ancient frozen spinach I forgot I had. Sound familiar?
One flustered microwave thaw later—and a haphazard mix of fresh herbs—I whipped up a herbed spinach dip on the fly. I nearly apologized before they tasted it. But surprise—they loved it. Even asked where I bought it (I didn’t correct them). I may have done a little happy dance behind the counter. And now? This is my go-to whenever life throws me a “uh-oh” kitchen moment.
Why You’ll Love This Herbed Spinach Dip Recipe?
A traditional spinach dip is often bland or gloopy—am I right? This version is the total opposite. It bursts with fresh herb flavor, has a tangy-orange kick from hot sauce, and even the red bell pepper adds a bright crunch and pop of color.
The best part is how fast it comes together—10 minutes max. But if you let it chill for a bit? The flavors marry into something seriously elevated. I once brought it to a BBQ by the lake and nearly forgot to eat any because people kept going back for more. It’s that kind of dip.
Ingredient Notes:
Let’s break down why each bite works:
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Frozen chopped spinach – It’s cheap, reliable, and means you don’t have to wilt fresh leaves. Just squeeze the water out like you’re in a spa for spinach.
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Sour cream + mayo – The foundation. Tang from the sour cream, richness from mayo. Almost foolproof.
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Scallions (white parts) – Sharp without the tear-inducing drama of onions.
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Fresh dill + parsley – These are the stars of the party. Bright, fresh, and totally worth chopping.
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Garlic – Just one clove. Enough to add depth but not enough to clear a room.
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Hot sauce – A dash of excitement.
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Salt + pepper – Basic, but essential.
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Red bell pepper – For that splash of color and gentle crunch.
How To Make Herbed Spinach Dip?
Ready to dive in?
Step 1: Thaw & drain
Microwave gently or leave it out until soft. Then squeeze out every drop of water. If you skip this, you’ll regret it—wispy watery dip is no fun.
Step 2: Blend the base
Throw spinach, sour cream, mayo, scallions, herbs, garlic, hot sauce, salt, and pepper into your food processor. Blend for 30 seconds—or stir by hand if you don’t have one.
Step 3: Stir in pepper
Move the mixture to a bowl and mix in the diced red bell pepper. Instant pop of color.
Step 4: Chill or serve
If you can, let it rest in the fridge for an hour. Or serve it right away. Seriously, it’s good either way.
Storage Options:
This dip keeps! Just cover it and stash it in your fridge for up to 2 days. Good news—the flavor gets even better on day two. Give it a quick stir before serving. I don’t recommend freezing—it dulls the fresh herbal brightness.
Want To Save This Recipe?
Variations and Substitutions:
Feeling adventurous?
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Swap fresh herbs for dried: use about a third of the amount.
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Add cheese: grated parmesan or feta takes it next-level.
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Greek yogurt = lighter tang.
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Use roasted red peppers for a smoky twist.
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Mix in artichoke pieces for a hearty hybrid dip.
What to Serve with Herbed Spinach Dip?
Perfect for almost anything:
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Crackers – Sturdy ones are best.
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Pita chips – Crunchy and satisfying.
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Veggie sticks – Carrot, bell pepper, cucumber—so fresh.
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Baguette slices – Toasted or plain.
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Sandwich spread – Seriously, spread this on a turkey sandwich and you’ll thank me later.
Frequently Asked Questions:
Can I make it ahead?
Absolutely. In fact, it’s better that way.
Food processor required?
Nope. Just chop tiny, stir, and call it charmingly rustic.
Make it spicier?
Sure—extra hot sauce or a pinch of cayenne does the trick.
This herbed spinach dip is proof that the simplest snacks can be the most memorable. It’s fresh. It’s creamy. It’s forgiving—even when you’re dumpster-diving your fridge in panic mode. So go on—make it for the crowd, or just for you. (No judgment if you eat half the bowl before dinner.)
Ever had a dish you whipped up last-minute that completely surprised you? Tell me about it—I love those kitchen lightning-strike moments.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Herbed Spinach Dip
Ingredients
- 1 10 oz box frozen chopped spinach
- ½ cup sour cream
- ½ cup mayonnaise
- 3 medium scallions white parts only, finely sliced
- 1 tablespoon fresh dill 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
Thaw and Prepare Spinach:
- Allow the frozen chopped spinach to thaw at room temperature for approximately 90 minutes, or alternatively, place it in the microwave on 40% power for 3 minutes, until edges are thawed but not warm. Once softened, break into chunks and thoroughly squeeze out excess moisture.
Blend Dip Ingredients:
- In a food processor, combine the spinach, sour cream, mayonnaise, sliced scallions, chopped dill, parsley leaves, minced garlic, hot pepper sauce, salt, and ground black pepper. Blend the mixture for approximately 30 seconds, or until smooth and creamy in texture.
Incorporate Red Pepper:
- Transfer the blended mixture into a serving bowl and gently fold in the finely diced red bell pepper until evenly distributed.
Chill and Serve:
- If not serving immediately, cover the dip with plastic wrap and refrigerate for up to 2 days. Stir gently before serving to refresh texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
