This No Mayo Chilled Spinach Dip uses sour cream instead of - you guessed it - mayo! to create one cool and creamy dip.
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I’ve never been a big fan of mayo. I’ll concede that it can be a useful condiment, but I don’t care for the taste of it. Mayo should NEVER be the dominant flavor in a dish - IMHO it’s straight-up blasphemy if a dip’s dominant flavor is mayo.
The only way to truly avoid this travesty from occurring is to simply omit it from your recipe. As I’ve done here :).
There are plenty of cold spinach dip recipes that call for mayo, but I say you don’t need it. Not when sour cream will do just nicely. Sour cream is right at home in this Creamy Spinach dip recipe, offering a super subtle tang and lending creaminess. If you’re team #nomayo, you’ll appreciate this awesome cold spinach dip made with sour cream.
If you're looking for a main protein to pair this dip with, I love serving it with chicken dishes like Frozen Chicken Wings cooked in the air fryer and or some tasty boneless and skinless Grilled Chicken Thighs.
Why You Will Love This No Mayo Spinach Dip
- A Tasty Snack. Whether paired with fresh vegetables or pita chips, this dip (without mayonnaise) is always enjoyable. It's perfect as a pre-dinner snack or game day or party dip.
- Sour Cream is Better. Along with creaminess, the tang of sour cream adds something special to this dip recipe.
- No Cooking Required. Since this dip is cold it mixes up in just minutes!
Ingredients
Here's what you'll need to create this fantastic cool and creamy dip recipe.
- Cream cheese - Is the glue that holds this delicious cold appetizer together. You can use either full or low-fat options.
- Frozen chopped spinach - Thawed. I like to let it thaw in a strainer over my sink so it strains at the same time.
- Sour cream - Tangy mayo replacement in this dip. You can use either full or low-fat options.
- Worcestershire sauce - Secret chili ingredient and secret dip ingredient. It brings the umami.
- Shallot - I used a Microplane grater to get super minced results; the more delicate flavor of a shallot vs. onion is nice here.
- Water chestnuts, finely chopped - You'll need ½ an 8-ounce can and I love the pleasing textural crunch they bring to this homemade spinach dip.
- Seasonings - Garlic powder, salt, and cayenne pepper (optional) are all you need!
Substitutions
Here are some suitable substitutions should you need or want 'em.
- 1 shallot - 3 scallions, including green parts
- 4 ounces water chestnuts - 2 tablespoons slivered almonds
- ½ teaspoon garlic powder - ½ teaspoon onion powder
- 1 cup sour cream - 1 cup plain Greek yogurt
Variations + Additions
If you'd like to add an extra ingredient or to two give this dip your own personal touch, you might try these ingredients. Just don't add mayo, k?
- Bacon crumbles
- Salami
- Marinated artichokes
- Olives (I bet kalamata olives would be lovely)
- Pickled jalapenos
- Red pepper flakes
- Bell pepper
- Cherry tomatoes
Note: Depending on what ingredient(s) you add, you may need to thin the dip back out a bit. If so, just add in more sour cream, a little at a time until you reach a creamy, spreadable consistency.
How to Make Cold Spinach Dip without Mayo
- Gather all your ingredients and remove the cream cheese from the fridge and let come to room temperature.
- Strain the thawed spinach thoroughly! I let it thaw in a fine-mesh sieve, then use paper towels to squeeze all of the liquid out of it. You want to remove as much water as you possibly can or you’ll wind up with watery dip. A watery dip is a sad dip.
- Add the cream cheese, strained spinach, sour cream, Worcestershire sauce, minced shallot, chopped water chestnuts, garlic powder, salt, and cayenne pepper (optional) to a large bowl and stir until well combined.
- Taste and adjust seasonings. You may want to add a little more salt or garlic powder to suit your tastes.
- Refrigerate until ready to serve. I recommend preparing at least 4 hours in advance so the flavors have time to meld.
Serving Suggestions
I like to serve the following dippable's with chilled spinach dip:
- Carrot sticks
- Celery sticks
- Bell pepper sticks
- Crackers
- Pita chips (love Town House!)
- Tortilla chips (SO good with Calidad White Corn Tortilla Chips).
You might also want to pair it with other tasty appetizer recipes for parties, cookouts, and more! I love these air fryer pickle spears and these chorizo tarts are always a hit.
If you’re serving this dip to a small crowd, you could go old school and serve it in a hollowed-out loaf of sourdough bread. You might also consider serving it in a large bowl with smaller serving bowls so guests can dish up their own mini bowls of dip.
Top Tips for the BEST Chilled Spinach Dip
Tip 1. Remove as much excess water from the spinach as you can. I let my frozen spinach thaw in a sieve, then use paper towels to really dry out the spinach. If you don't remove enough water from the spinach it will eventually water down the dip.
Tip 2. Adjust seasonings to suit your tastes. I often go more heavy-handed than instructed on the garlic powder because I love it. Taste and adjust after sitting for 2 hours after the flavors have had time to mingle.
Tip 3. Serve it with all manner of carbs and veggies. Cucumber slices, bell pepper strips, tortilla chips, sourdough bread, Chicken in a Biscuit crackers.... This dip goes well with a lot!
Recipe FAQs
When stored in a lidded container in the refrigerator, spinach dip lasts for up to 4 days.
I've had success straining frozen spinach by first letting it thaw in a fine-mesh sieve, then using paper towels to squeeze all of the liquid out of it. You want to remove as much water as you possibly can from the spinach or you’ll wind up with watery dip. And a watery dip is a sad dip.
No, I don't recommend it because the dairy may change texture during freezing. Plus the spinach is previously frozen and may not freeze well a second time.
More Best Dip Recipes
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Cold Spinach Dip (No Mayo)
Ingredients
- 1 8 ounce package cream cheese
- 1 10 ounce package frozen chopped spinach, thawed
- 1 cup sour cream
- ½ tablespoon Worcestershire sauce
- 1 shallot, finely minced (I used a Microplane)
- 4 ounces water chestnuts, finely chopped (½ an 8-ounce can)
- ½ teaspoon garlic powder
- ½ teaspoon salt (plus more, to taste)
- 2-3 dashes cayenne pepper (optional)
Instructions
- Remove cream cheese from the fridge and let come to room temperature.1 8 ounce package cream cheese
- Strain the thawed spinach thoroughly! I let it thaw in a fine-mesh sieve, then use paper towels to squeeze all of the liquid out of it. You want to remove as much water as you possibly can or you’ll wind up with watery dip. A watery dip is a sad dip.1 10 ounce package frozen chopped spinach, thawed
- Add cream cheese, strained spinach, sour cream, Worcestershire sauce, minced shallot, chopped water chestnuts, garlic powder, salt, and cayenne pepper (optional) to a large bowl and stir until well combined.1 8 ounce package cream cheese, 1 10 ounce package frozen chopped spinach, thawed , 1 cup sour cream, ½ tablespoon Worcestershire sauce, 1 shallot, finely minced, 4 ounces water chestnuts, finely chopped, ½ teaspoon garlic powder, ½ teaspoon salt (plus more, to taste), 2-3 dashes cayenne pepper
- Taste and adjust seasonings. You may want to add a little more salt or garlic powder to suit your tastes.
- Refrigerate until ready to serve. I recommend preparing at least 4 hours in advance so the flavors have time to meld.
Marsha Miller
Just didn’t know how much cream cheese to use
Tino Marie
This recipe calls for 1 (8-ounce) package of cream cheese.