I did a google search for some spinach dips. There is no shortage of them. I was surprised to see that an overwhelming majority of them called for frozen spinach!! I hate to sound like a snob but it kind of makes me think the authors of these recipes don’t know what the hell they are doing.
So if you have any tasty spinach dips; please share.
Also, I’ll keep an open mind. If one wants to explain to me why so many use frozen spinach and why it’s perfectly fine; I’m willing to listen. 
Frozen vegetables are just as nutritious as what you find in the produce department – sometimes more so. They are blanched & flash frozen usually the same day they are picked.
Frozen spinach in particular is convenient and easier to work with in something like a dip than fresh, as it’s already chopped & cooked enough to use as is. I’m not sure what the equivalency is – too lazy to look it up – but it would take several several bunches/bags of fresh spinach to get the same amt you get in that little brick of frozen, so the frozen is probably cheaper to boot.
But, if you want to use fresh in any of the recipes you’ve found, there’s no one to stop you. Just look up the amt you’ll need, and be sure you squeeze allllll the water out after cooking, just as you would with the frozen.
As for the type of recipe you are looking for … hot or cold dip?
Mine has artichoke hearts and is ridiculously delicious, but since it also uses frozen spinach (why not? in a dip you want the flavor, not the texture), I won’t insult you by posting it.
I don’t have an actual recipe. My favorite, favorite dip in the world is the spinach-artichoke dip from Whole Foods. That and a bag of sea-salt pita chips, hit at every party, and sometimes just my own snack when I’m lazy and splurging.
I have to agree with others, though, that the frozen spinach isn’t to scoff at, and saves a hella lot of prep time.
I don’t think the prep time is really that big of a deal - fresh spinach cooks down pretty fast. What is a big deal for me is the square yard of spinach I need to buy to make the equivalent of a 16 ounce bag of frozen spinach. Seriously - the last time I made a recipe calling for cooked spinach and decided to use fresh instead of frozen, I bought a tub of spinach that was about a foot wide, 2 feet long, and a good 6" deep. It was on sale, and I figured I’d have spinach for a week. Nope, it cooked down to one bowlful, maybe half of a 16 ounce bag.
If I could harness the shrinking power of spinach and use it for other things, I’d be a gazillionaire.