Cold spinach artichoke dip is a versatile appetizer that is great for spreading on toasted bread, crackers, or pita chips.
Spinach artichoke dip has always held a special place in my heart. When I first began cooking, this was one of the first recipes I perfected, and have since made it a million different ways. Though my recipe repertoire now numbers in the hundreds, if not thousands, spinach artichoke dip still is on my shortlist of party appetizers to create for any gathering or potluck.
What is Spinach Artichoke Dip
Spinach artichoke dip is a tangy appetizer featuring cooked spinah 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 is a versatile dip that can be prepared in many different ways.
How to Make Cold Spinach Artichoke Dip
Making cold spinach artichoke dip is easy because all of the ingredients simply get blended together. 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 and sour cream with much less hassle. I also recommend squeezing your thawed spinach to release the excess liquid. The liquid will make your 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 Spinach Artichoke Dip Variations
I like the subtle heat a few crushed red peppers brings to this cold appetizer, it contrasts nicely with the tangy flavor. However, if you or your guests are averse to heat, you can certainly omit them. You also, don’t even need to serve this cold. Spinach 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 to this recipe and bake it until it is gooey and delicious!
What to Serve with Cold Spinach Artichoke Dip
Bread 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 has always been a classic combination and, in particular, serving this cold dip on warmly toasted slices creates a flavorful contrast. Beyond rye bread, sourdough or even a simple French baguette would be great serving choices. Otherwise, hearty gourmet crackers or pita chips would also be an appropriate option.
Cold Spinach Artichoke Dip
Ingredients
- 12 ounces package frozen Spinach (thawed & chopped)
- 2, 14 ounce cans Artichoke Hearts (drained & chopped)*
- 8 ounces Cream Cheese
- 1/3 cup Sour Cream
- 1/3 cup Mayonnaise
- 1/2 cup Shredded Parmesan
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1/4 teaspoon Garlic Powder
- 1/4 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.
Notes
If you enjoyed reading my Cold Spinach Artichoke Dip recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
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