If you’re looking for the ultimate snack that’s creamy, packed with flavor, and requires zero cooking, look no further than this Cold Spinach and Artichoke Dip!
Check out my avocado black bean salsa or my 4 ingredient guacamole for more delicious dip recipes!
Whenever we host a gathering, you can bet I will be making spinach and artichoke dip. We absolutely love it, and my kids eat spinach when you eat it, so I think that's a Mom win! If it's the middle of the Summer, or your oven is jam packed, make this cold spinach and artichoke dip!
It's a mix and serve kind of recipe, or you can make it ahead of time and serve it in a delicious bread bowl! I promise everyone will love it! It's a crowd-pleaser at any gathering! You get that perfect blend of creamy, cheesy goodness with a tangy twist from artichokes and a fresh bite from spinach.
Can I Serve Spinach and Artichoke Dip Cold?
Yes, absolutely! Cold spinach and artichoke dip is a great way to enjoy this classic. The flavors come together even better as it sits in the fridge, giving you that cool, yummy bite that’s just as good if not better than the warm version. Plus, without needing to bake it, you can prep it ahead of time, saving you the hassle of waiting to heat up the dip while everyone is hungry!
Ingredients to Make Cold Spinach and Artichoke Dip
You only need a few simple ingredients to make this delicious dip!
- Frozen spinach. I always have some frozen spinach in the freezer for times when I want to make this dip. You can defrost it in the microwave or just leave it on the counter until it is defrosted.
- Artichoke hearts. Two cans. Don't use fresh artichokes, you would need a ton of fresh artichokes to make this dip. Frozen artichokes are in Trader Joe's a lot, you can use those if you have them in the freezer. You'll want one bag.
- Cream cheese. Make sure to use full fat cream cheese that is at room temperature so it is easy to mix together. Room temperature cream cheese is important to make cold dips, just like my creamy taco dip.
- Sour cream. Full fat sour cream is best.
- Mayonnaise. Use your favorite brand of mayonnaise.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Cold Spinach and Artichoke Dip
If you are using frozen spinach, make sure it’s thawed and well-drained. Squeeze out any extra water to avoid a watery dip. I like to put the spinach in a clean kitchen towel and wring it out over the kitchen sink. If you are using fresh spinach, give it a rough chop.
In a large bowl, combine the sour cream, mayonnaise, and softened cream cheese. Use a spoon or hand mixer to blend until smooth and creamy.
Stir in the Parmesan cheese, chopped spinach, artichoke hearts, and minced garlic. Mix until everything is well combined.
Cover the bowl and refrigerate for at least an hour (or even overnight) to let the flavors meld together.
Lynn's Tip!
It's really important to make sure the spinach is drained. You don't want a watery dip, so make sure to wring the spinach out really well.
What To Dip in Cold Spinach and Artichoke Dip
This dip pairs well with so many things! Here are our go-to favorites:
- Tortilla chips for that salty crunch.
- Pita chips or sliced baguette if you’re feeling fancy.
- Carrot sticks, celery, bell pepper slices for a veggie-friendly option.
- Pretzel sticks for a bit of extra saltiness.
Tips and Tricks
- This dip gets better as it chills, so feel free to make it the night before and keep it in the refrigerator until you are ready to use it.
- If you’re using frozen spinach, squeezing out the water is really important. Too much liquid can make your dip watery instead of creamy.
- Want a little extra spice? Add a few chopped green onions or a dash of hot sauce to give it a pop!
- If you’re serving this at an outdoor gathering, set the dip bowl inside a larger bowl of ice to keep it fresh.
Storage Instructions
Make sure to store this dip in an airtight container. It will keep in the fridge for up to 3 days. If you’re making it in advance, give it a quick stir before serving.
I don't recommend freezing this dip. It will likely separate and the texture and flavor will change. This dip is best made and enjoyed.
Frequently Asked Questions
Yes! Swap the sour cream, mayonnaise, and cream cheese with dairy-free versions available at most grocery stores. The flavor will still be delicious!
Yes! Fresh spinach works perfectly. Just chop it finely or blanch it briefly before adding to the dip. If using it raw, expect a bit more texture and a fresher taste. Make sure to wring out any extra liquid that is in the spinach.
If you’re using frozen spinach, make sure to squeeze out as much water as possible before mixing it in. For fresh spinach, make sure it’s well-drained after cooking it. This will keep your dip creamy rather than watery.
Cold Spinach and Artichoke Dip
Equipment
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
Ingredients
- 12 oz Frozen Spinach Thawed and drained
- 2 cans Artichoke Hearts Drained and Chopped
- 8 oz Cream cheese Room temperature
- ½ cup Sour cream
- ½ cup Mayonnaise
- ½ cup Parmesan Cheese
- ½ teaspoon Garlic Powder
- ¼ teaspoon Salt Plus more if you prefer
Instructions
- Drain the artichoke hearts and chop them into small pieces. Defrost the frozen spinach and drain out all the excess liquid.
- In a large bowl add the cream cheese, spinach, and artichoke hearts. Mix until the ingredients are well combined.
- Add the sour cream, mayonnaise, parmesan cheese, garlic powder, and salt. Mix all the ingredients together well. Serve immediately or let it chill in the refrigerator for at least 2 hours.
Notes
- You can make this recipe 24 hours in advance, just keep it in an airtight container in the refrigerator. When you are ready to serve it, give it a good stir and enjoy it with tortilla chips or sliced up veggies.
- Make sure to use full fat cream cheese and full fat sour cream. This will give the dip the most creamy texture and flavor. Lower fat ingredients will change the texture of the dip.
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