Easy 5 Minute Spinach Dip – Instant Spinach Aioli Recipe

12 people
7 min

Last Updated on May 20, 2020 by

Instant Spinach Aioli is an all purpose condiment that has so many uses. It can be used as a dip for fried foods or chips, as a delicious sauce to pour over roasted meat or vegetables and even as a sandwich spread. You can also use it as a salad dressing.

What is an aioli?

An aioli (ay-oh-lee) is basically mayonnaise flavored with garlic, salt and pepper. Basically it’s a fancy word for a dip! Most aioili recipes involve making the mayonnaise yourself by beating oil and eggs together. In this instant version, the aioli is made super quick by using store bought olive oil mayonnaise. I’ve made Spicy Corn Aioli before.

With this easy aioli recipe, you can adapt it to make so many varieties. Instead of spinach, roast some garlic with broccoli, cauliflower or carrots. Then process it with the mayonnaise. You can also process the mayonnaise with some canned artichoke hearts or defrosted frozen green peas. These are just a few ideas, but the possibilities are endless!

This Spinach Dip goes well with so many foods. Here are some ideas to serve with this Instant Spinach Aioli.

Recipe Ideas with Instant Spinach Dip

  • Kenyan Potato Bhajia
  • Broccoli Quinoa Fritters
  • Panelle – Sicilian Chickpea Fritters
  • Chicken Pakora
  • Chicken Zucchini Burgers
  • Herb Butter Roasted Asparagus

It’s also delicious as a dip with chips or crudite veggies!

Enjoy it as part of a light summer meal over some Roasted Salmon with Carrot Mung Bean Salad!



Easy 5 Minute Spinach Dip – Instant Spinach Aioli Recipe
Recipe details
  • 12  people
  • Prep time: 5 Minutes Cook time: 2 Minutes Total time: 7 min
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  • 4 cups firmly packed spinach leaves
  • 1 garlic clove
  • 1 cup olive oil mayonnaise
  • 1/2 teaspoon ground black pepper
  • a pinch of salt
  • smoked paprika for garnish

Bring a large pot of water to a boil.
Add spinach and cook for about 1/2 minute until leaves wilt.
Drain immediately and run with cold water.
Once cooled, squeeze out all the excess water.
In a food processor, combine spinach, garlic, mayonnaise, pepper and salt. Process until thoroughly combined.
To serve, garnish with paprika.
  • Makes approximately 1 1/2 cups
Chef Mireille - Global Kitchen Travels
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  • Ire19713003 Ire19713003 on Jun 29, 2021

    Original alioli is made in Spain with garlic and olive oil only crushed and mixed in a stone mortar. Hence its white colour. Mayonnaise is a fine substitute though.

  • Nan13207082 Nan13207082 on Jun 29, 2021

    I like the thought of this recipe but do not keep olive oil Mayo in my refrigerator. I prefer the canola oil Mayo . Have you ever tried the recipe with the canola oil Mayo?

    I like to maKe pesto and plain aioli but always use EVO.

    • See 2 previous
    • Nancollards Nancollards on Jul 05, 2021

      Hello Nan from another Nan 😁

      Just Nan. My mother's name is Jan, and I'm thinking it surely was a rhyming thing. But lately with discovering my ancestors I can't shake the feeling that it was somehow destiny, as my first name is also Scandinavian, making my full name entirely Scandinavian and both parents died a few years ago not knowing we were Scandinavian and Scot. Lol, I thought I was stopping with Hello 😉