Cold spinach artichoke dip is a versatile easy appetizer that is great for spreading on toasted bread, crackers, or pita chips.
Spinach artichoke dip was one of the first recipes I perfected when I began cooking, and have since made it a million different ways for family gatherings and holiday parties. Now many years later, you will still consistently find spinach dip on my shortlist of go-to party appetizers when I need a real crowd pleaser.
What is it?
Spinach artichoke dip is a tangy appetizer featuring cooked spinach and artichokes blended with a creamy mixture of cream cheese, mayo, and sour cream. Seasonings such as garlic, crushed red pepper, and Parmesan are added to round out the flavor. This easy recipe is a versatile chilled dip that can be prepared in many different ways with simple ingredients.
Ingredients & Substitutions
- Spinach - I recommend purchasing frozen spinach from the grocery store. You can also use fresh spinach, but you will have to cook it down first. Canned spinach can work as a substitute.
- Canned Artichoke Hearts - Frozen artichokes can also be used.
- Cream Cheese
- Sour Cream
- Mayonnaise
- Shredded Parmesan cheese - You can also use grated parmesan cheese.
- Crushed Red Pepper Flakes - This can be optional. If your guests are averse to heat, you can certainly omit them.
- Garlic Powder - Fresh garlic can also be substituted.
- Salt
- Optional - For extra flavor, add a pinch of lemon zest or a squeeze of fresh lemon juice. For an added herbal component, feel free to stir in fresh chives or even fresh dill.
How to Make Cold Spinach Artichoke Dip
Making cold spinach artichoke dip is easy because all of the ingredients simply get blended together in a large mixing bowl. However, you can make it even easier if you warm the cream cheese first. Warmed cream cheese is softer so it blends with the mayo, sour cream, and the rest of the artichoke mixture with much less hassle. I also recommend squeezing your thawed spinach to release the excess liquid. The liquid will make your creamy dip too watery and change the flavor. Work in batches either squeezing it in your hands or wrap it in cheesecloth or a paper towel.
Cold artichoke dip tastes fantastic when heated as well. To serve it warm, just microwave the dip until it is heated through. Alternatively, if you are craving a cheesy dip, add mozzarella cheese to this recipe and bake it until it is gooey and delicious!
Note: Since this is a dairy-based dip, do not leave sitting out at room temperature for more than two hours.
What to Serve with Cold Spinach Artichoke Dip
Bread, tortilla chips, and crackers are the best accompaniments to serve with cold spinach artichoke dip. However, toasted pumpernickel rye is my all-time favorite. Rye bread and spinach artichoke dip have always been a classic combination and, in particular, serving this cold dip on warmly toasted slices creates a flavorful contrast. Beyond rye bread, sourdough bread or even a simple French baguette would be great serving choices. Otherwise, hearty gourmet crackers or pita chips would also be appropriate options.
Cold Spinach Artichoke Dip
Equipment
- Serving Bowl
Ingredients
- 12 ounces package frozen spinach (thawed & chopped)
- 2, 14 ounce cans artichoke Hearts (drained & chopped)*
- 8 ounces cream cheese (warmed)
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- ½ cup shredded parmesan
- ½ teaspoon red pepper flakes (optional)
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Warm cream cheese by setting the unopened package in warm water for 5 minutes, or open and microwave in a bowl.** While warming cream cheese, squeeze all excess liquid from spinach.
- Mix cream cheese, sour cream, and mayo together and then combine with all remaining ingredients.
- The dip can be served immediately, but the flavor is best when it is allowed to meld in the refrigerator overnight.
- Serve with toasted bread or crackers.
Jessica Movsesian
Very good!! I looked at many recipes today and added just a few flavors and spices from others I’d seen like parsley, thyme, and basil pesto. I felt it would come together with a kitchen tool I almost never use (my hand held beater). That worked and it’s in the fridge cooling down for a surprise outdoor birthday party I’m going to tonight in 98 degree weather. Thanks and God bless. I hope this turns out well for everyone.
LJ
Thinking diced or finely chopped cooked Hardwood Smoked Bacon might get be a nice addition in the warm version.
Julee
Do you use the whole artichoke or just the soft part? The leaves seem so tough. I got the Del monte canned. Thanks
Fox Valley Foodie
Everything in the can is fine to use, just drain the liquid.
Julia
I used tamari instead of salt and 1 can of water chestnuts and I of artichokes. Absolutely delicious.
Judy
Very good cold dip for chips. Substituted blanched fresh spinach for frozen, 6 cooked medium artichoke hearts for canned, Omitted pepper flakes. Salted and garlic powder to taste. Will make it again.
April
I love this dip, haven’t made it in years. We add finely diced water chestnuts for a tiny bit of texture/crunch. If you heat it it’s great to add some diced fresh jalapeños too!
Bree
Can I use fresh spinach
Fox Valley Foodie
Theoretically, yes. However, you would need to cook it down first.
Linda
Is this considered gluten free? Asking because you never know🤷🏻♀️
Maureen
Question: Do you use freshly grated Parmesan or the kind you can shake out from Kraft?
Fox Valley Foodie
I use freshly grated Parm. I would avoid the stuff from Kraft.
ellen
I love it!! I used fresh spinach. Just wondering if you know how long it will keep (Exp. date??)
Erica
What would be considered a serving size?
Karen Rengert
I love this dip! I have made it several times. Stuffed shells or cold, it is a winner.
Annelie
how long will this last in the fridge?
Fox Valley Foodie
It will last up to a week.