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Katie's Cucina » Recipes » Appetizer

Cold Spinach Dip with Yogurt

Published: Dec 20, 2015 · Modified: Jul 7, 2022 by Katie · This post may contain affiliate links

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Bread bowl filled with spinach dip with King's Hawaiian Bread package in background and recipe title text on image.

Make a lighter version of my Cold Spinach Dip with Yogurt. This creamy dip recipe comes together in under a half hour, and feeds a hungry crowd! Most will never even know it’s healthier for them!

Spinach dip stuffed into a bread bowl with recipe title text on image for Pinterest.

Looking for a quick dip recipe? My Cold Spinach Dip with Yogurt recipe is a go-to. Don’t get me wrong. I love a good Spinach Artichoke Dip, but I don’t really like how fattening it can be. I also, love a good make ahead dip. This Yogurt Spinach Dip recipe is not only lighter but an easy make-ahead appetizer and served cold. So no worrying about the logistics of how do I keep this dip warm?

Jump to:
  • Directions
  • FAQ
  • Tips & Tricks
  • Quick Dip Recipes
  • Cold Spinach Dip with Yogurt

Directions

Bread bowl filled with spinach dip with bread and veggies next to it.

First, in a large bowl combine the drained chopped spinach, yogurt, Worcestershire sauce, water chestnuts, grated Parmesan cheese, dried onion flakes, dried chives, garlic powder, salt, ground black pepper, parsley, dill, and cayenne. Mix well until fully incorporated.

Refrigerate for at least one hour or overnight.

Before serving, cut the middle out of the King’s Hawaiian Sweet Round Bread. Take the middle part of the bread that you cut out and dice to serve on the size for dipping. Next, pour the spinach dip into the bread bowl and enjoy.

FAQ

Is spinach dip supposed to be hot or cold?

Spinach dip can be hot or cold. This recipe for spinach dip with yogurt is meant to be served cold.

Is spinach dip good the next day?

Yes, spinach dip is good the next day as long as its refrigerated within 2 hours of being served.

How do you store spinach dip?

I like to store my spinach dip in a glass container for up to 5 days in the refrigerator.

Tips & Tricks

Bread bowl in a metal container with spinach dip in the center.

Here are a few of my favorite tips and tricks whenever I make this healthy spinach dip recipe.

  • Serving Suggestions – This yogurt spinach dip is great with the reserved bread cubes, tortilla chips, cracker, or even fresh vegetables for dipping.
  • Yogurt – I like to use plain yogurt but you can use Greek yogurt for a tangier twist on the dip.
  • Additional Veggies – You can add in minced red bell pepper, finely diced cucumbers, or even diced canned (drained) artichoke hearts into the dip.
  • Amount Made – This recipe makes about 2.5-3 cups of spinach dip.
  • Dietary Calculations – These dietary calculations are based on 24 ounces of dip with 2 ounce portion sizes.

Quick Dip Recipes

Close up of a bread bowl filled with spinach dip with bread and carrots on the side.

Craving more dips? Try these other dip recipes.

  • Cilantro Lime Yogurt Dip
  • Slow Cooker Chili Cheese Dip
  • Skinny Buffalo Chicken Dip
  • Greek Yogurt Ranch Dip

If you make this spinach dip with yogurt recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

bread bowl filled with spinach dip.

Cold Spinach Dip with Yogurt

Make a lighter version of my cold Yogurt Spinach Dip. This recipe comes together in under a half hour and feeds a hungry crowd! Most will never even know it's healthier for them!
5 from 1 vote
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Course: Appetizer
Cuisine: American
Diet: Gluten Free
Prep Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 12
Calories: 169kcal
Author: Katie

Equipment

  • Mixing Bowl

Ingredients

  • 2 – 9 oz. chopped spinach thawed, drained and squeezed dry
  • 1 cup Stonyfield Fat Free Plain Yogurt
  • ½ cup mayonnaise
  • ½ teaspoon Worcestershire sauce
  • ¼ cup water chestnuts drained and chopped
  • 2 cup grated Parmesan cheese
  • 1 teaspoon dried onion flakes
  • ¼ teaspoon dried chives
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried parsley flakes
  • ½ teaspoon dried dill
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Dash of cayenne pepper
  • 1 King's Hawaiian Sweet Round Bread

Instructions

  • In a large bowl combine the drained chopped spinach, yogurt, Worcestershire sauce, water chestnuts, grated Parmesan cheese, dried onion flakes, dried chives, garlic powder, salt, ground black pepper, parsley, dill, and cayenne. Mix well until fully incorporated.
  • Refrigerate for at least one hour or overnight.
  • Before serving, cut the middle out of the King's Hawaiian Sweet Round Bread. Take the middle part of the bread that you cut out and dice to serve on the size for dipping. Next, pour the spinach dip into the bread bowl and enjoy.

Notes

  • Serving Suggestions – This yogurt spinach dip is great with the reserved bread cubes, tortilla chips, cracker, or even fresh vegetables for dipping.
  • Yogurt – I like to use plain yogurt but you can use Greek yogurt for a tangier twist on the dip.
  • Additional Veggies – You can add in minced red bell pepper, finely diced cucumbers, or even diced canned (drained) artichoke hearts into the dip.
  • Amount Made – This recipe makes about 2.5-3 cups of spinach dip.
  • Dietary Calculations – These dietary calculations are based on 24 ounces of dip with 2 ounce portion sizes.

Nutrition

Serving: 2oz | Calories: 169kcal | Carbohydrates: 6g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 470mg | Potassium: 332mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4212IU | Vitamin C: 13mg | Calcium: 272mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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