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May 5, 2019

Creamy Spinach Dip

This Creamy Spinach Dip is easy to make and you only need five ingredients to pull it together (plus a little salt and pepper). 

Creamy Spinach Dip

Pick up a bag of baby spinach, some garlic and herb spread (I used Boursin), a shallot, and some half and half, and you'll have everything you need to make this tasty dip.

You can make this creamy spinach dip in advance, and serve it for family get togethers, game day parties, cocktail parties, or just for when you want something delicious to spread on crackers or bagels.

Creamy Spinach Dip with Everything Crackers

Can this Spinach Dip be made ahead?

Yes, it can! In fact, it's even better when you refrigerate it for a few hours before serving. It will also stay good in the refrigerator for at least three days.

This spinach dip can be served either as a dip or spread. You can serve it as a spread with crackers like I did, or with chips or crudités for dipping.

This recipe calls for fresh spinach rather than frozen. I'm always amazed at how a big pile of spinach can be reduced down to about a tenth of its size when you cook it.

I used a 10 ounce bag of baby spinach, which I tossed with shallots in a 12 inch skillet. It cooked down in just two minutes. To remove any excess moisture from the spinach before chopping it, I pressed it between layers of paper towels. You can also squeeze it with your hands over a strainer.

More great dips and spreads:

Creamy Spinach Dip with Fresh Spinach

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Creamy Spinach Dip Recipe

Yield: 8 servings


  • 1 tablespoon butter
  • 1 small shallot, peeled and thinly sliced
  • 4 cups fresh baby spinach
  • 5 ounce package garlic and cheese spread (I used Boursin)
  • 1/4 cup half and half
  • Salt and pepper to taste


How to cook Creamy Spinach Dip Recipe

  1. Melt the butter in a 12 inch skillet and add the shallot. Cook on medium heat, stirring occasionally, until tender, about 4 minutes. 
  2. Add the spinach and stir constantly until the spinach is wilted, about 2 minutes. 
  3. Remove the spinach to a plate and let cool. Squeeze it to remove any excess liquid, and chop it into small pieces. 
  4. Mix the spinach and shallot mixture with the garlic and herb spread and the half and half. 
  5. Season with salt and pepper to taste. Cover and refrigerate until ready to serve. 
dip, cheese spread, spinach dip
Created using The Recipes Generator
Recipe adapted from Food Network Magazine, May 2019.

Would you like to comment?

  1. OK, this sounds amazing. Love that you used fresh spinach and Boursin cheese. YUM

  2. Yum! I'm so used to the spinach dip with frozen spinach and a packet of seasoning. I love your fresh version!

  3. Spinach dip is always a winner. Even better than this is made with fresh spinach! Now I can't wait for my CSA spinach to arrive!

    1. Thank you! It's actually easier than thawing frozen spinach too.

  4. I don't think I've ever made a fresh version of spinach dip! Can't wait to try this.

    1. It's actually easier than defrosting a box of frozen spinach!

  5. Can I serve this warm?


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