Cold Spinach Artichoke Dip

There’s something about a bowl of creamy spinach artichoke dip that instantly says, “You’re welcome, everyone’s taken care of.”

Picture pale green swirls of spinach and artichokes folded into a velvety, tangy base, flecked with herbs and ready straight from the fridge—no oven, no fuss. This is a crisp, no-cook dip that comes together in minutes, perfect for busy weeknights, casual hosts, and anyone who loves make-ahead party food.

I still remember a hectic Friday when friends texted, “We’re nearby—can we stop in?” I opened my pantry, grabbed a jar of artichokes and a bag of chips, stirred this dip together, and by the time they arrived, the table looked planned instead of panicked.

It shines at game days, potlucks, last-minute gatherings, and cozy TV nights when you need something satisfying without turning on the stove.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, garlicky, cheesy flavor in every creamy bite
• Comes together quickly with simple, affordable supermarket ingredients
• Serves a crowd and is easy to make ahead for parties
• Stays deliciously thick and scoopable, never greasy or watery
• Pairs perfectly with veggies, chips, bread, or crackers for versatility

Ingredients

• 240 g cream cheese, softened — use full‑fat for best creaminess
• 240 ml sour cream — full‑fat gives richer flavor and texture
• 120 ml mayonnaise — choose a real‑egg, full‑fat mayo
• 200 g frozen chopped spinach, thawed and well squeezed dry — remove as much moisture as possible
• 240 g canned artichoke hearts, drained and finely chopped — marinated or plain both work well
• 60 g grated Parmesan cheese — finely grated so it blends smoothly
• 60 g shredded mozzarella cheese — low‑moisture, pre‑shredded is fine
• 2 cloves garlic, minced — fresh garlic adds the brightest flavor
• 2 g salt — adjust to taste after mixing
• 1 g black pepper, freshly ground — adds gentle heat and aroma
• 2 g onion powder — boosts savory depth without raw onion bite
• 2 g dried Italian seasoning — or equal parts dried oregano and basil
• 5 ml lemon juice, freshly squeezed — brightens and balances richness
• 15 ml olive oil (optional) — adds extra richness and silkier texture

Step-by-Step Method

Bring cream cheese to room temperature. Add it to a medium mixing bowl with the sour cream and mayonnaise.

Whisk or stir until the mixture is completely smooth, with no visible lumps. Scrape down the sides of the bowl as needed. Make certain the base is light, fluffy, and fully combined before adding any other ingredients.

Prepare and Add Vegetables

Thaw the frozen chopped spinach completely, then squeeze it very well to remove excess water. Drain the canned artichoke hearts thoroughly and chop them finely on a cutting board. Fold the spinach and artichokes into the creamy base.

Mix gently but thoroughly so the vegetables are evenly distributed throughout the dip.

Incorporate Cheeses and Seasonings

Add the grated Parmesan and shredded mozzarella to the bowl. Sprinkle in the minced garlic, salt, black pepper, onion powder, and Italian seasoning.

Stir everything together until the cheeses and seasonings are fully incorporated. Make certain there are no pockets of unmixed spices or clumps of cheese remaining in the mixture.

Brighten and Adjust Flavor

Pour in the freshly squeezed lemon juice and the olive oil, if using. Stir again until the dip looks creamy and uniform.

Taste a small spoonful and adjust seasoning with more salt, pepper, or lemon juice as needed. Aim for a balanced flavor that’s savory, slightly tangy, and well seasoned.

Chill and Serve

Transfer the dip to a serving bowl and smooth the top. Cover tightly with plastic wrap or place in an airtight container.

Refrigerate for at least 30 minutes to let the flavors meld and the texture firm slightly. Before serving, stir the dip, optionally drizzle with olive oil, and serve chilled with crackers, bread, chips, or vegetables.

Ingredient Swaps

• Use Greek yogurt instead of sour cream for extra protein and tang; swap some or all mayonnaise with more yogurt or cream cheese if you prefer less mayo flavor.
• For vegetarian Parmesan, choose a brand made without animal rennet; for a lighter dip, use reduced‑fat cream cheese and part‑skim mozzarella.
• No frozen spinach? Use well‑squeezed cooked fresh spinach.
• No artichoke hearts? Try finely chopped hearts of palm or marinated mushrooms for a similar texture.

You Must Know

– Troubleshoot • If the dip looks watery

Squeeze the spinach again in a clean towel and stir in 15–30 g extra cream cheese or Parmesan until the texture is thick and scoopable. This soaks up excess moisture and gives a firmer body after another 15–20 minutes of chilling.

– Flavor Boost • When the first taste seems flat

Add 1–2 g more salt and another 2–3 ml lemon juice, then taste again after 5 minutes in the fridge. Salt and acid wake up the Parmesan and garlic so the dip tastes more “cheesy” and bright without adding more cheese.

– Make-Ahead • For serving later or tomorrow

Chill the finished dip at least 2 hours and up to 24 hours, tightly covered, then stir and taste again right before serving. The garlic and herbs intensify over time, so a tiny extra spoon (2–5 ml) of sour cream can rebalance if it feels too garlicky.

– Swap • If you only have fresh spinach or marinated artichokes

Blanch 200 g fresh spinach for 30–45 seconds in boiling water, shock in ice water, then squeeze very dry; for marinated artichokes, pat them dry and reduce added salt by about 1 g. Extra moisture or salt from these swaps can throw off the texture and seasoning if not controlled.

– Safety • To keep the dip food-safe at parties

Limit time at room temperature to a total of 2 hours; after that, discard leftovers or keep a smaller “display” bowl and refill from a chilled container every 45–60 minutes. Dairy, mayo, and garlic all sit in the “danger zone” for bacterial growth if left out too long.

Serving Tips

• Serve in a hollowed sourdough boule, surrounded by cubed bread for dipping.
• Pair with toasted pita chips, crostini, and crunchy crudités for texture contrast.
• Offer a “dip board” with crackers, endive leaves, cucumber rounds, and pretzel thins.
• Top with extra Parmesan and cracked pepper; drizzle olive oil just before serving.
• Portion into small ramekins for individual servings at parties or buffets.

Storage & Make-Ahead

Cold spinach artichoke dip keeps in the fridge for 3–4 days in an airtight container.

It’s ideal to make a day ahead so flavors develop.

Stir before serving.

Freezing isn’t recommended, as the dairy can separate and turn grainy when thawed, affecting texture and creaminess.

Reheating

Gently reheat leftover spinach artichoke dip in a microwave at 50% power.

Reheat in a 300°F (150°C) oven covered.

Or reheat slowly on the stovetop, stirring often to prevent scorching.

Game-Day Party Platter Favorite

Once you’ve warmed up any leftovers, it’s easy to see why this spinach artichoke dip belongs at the center of a game-day spread. I set it out in a wide, shallow bowl, then ring it with sturdy dippers—salted pita chips, toasted baguette slices, crunchy carrots, and cool cucumber rounds.

There’s always that first hush when the door opens, the TV’s humming, and someone heads straight for the bowl, chip in hand. One scoop, and the room loosens—people hover closer, hovering over the platter like it’s a tiny stadium of its own. I love how this dip anchors everything: cold drinks sweating on coasters, a pile of napkins, and friends reaching in, sharing from the same, cozy center.

Final Thoughts

Give this cold spinach artichoke dip a try and see how quickly it disappears at your next gathering.

Feel free to tweak the seasonings, cheeses, or add-ins (like a pinch of red pepper flakes) to make it truly your own.

Frequently Asked Questions

Can I Safely Serve This Dip to Pregnant Guests or Immunocompromised People?

Yes, if you use pasteurized dairy, fresh garlic, and keep it chilled under two hours. I’d serve it in a cool ceramic bowl, tucked beside crisp vegetables, then promptly refrigerate any dreamy leftovers.

How Do I Scale This Recipe for a Large Catering Event?

I’d scale everything linearly—say, 5× for 40 guests—then make a tiny test batch first. I picture big chilled bowls on crushed ice, like family gatherings growing wider with every scoop and second helping.

What Wine or Cocktails Pair Best With Cold Spinach Artichoke Dip?

I’d pour a zesty Sauvignon Blanc or crisp Pinot Grigio; they slice through richness beautifully. For cocktails, I love a bright gin and tonic or French 75—bubbles and botanicals make everything feel like a cozy celebration.

Are There Common Allergens in This Dip Besides Dairy and Eggs?

Yes, you’ll also need to watch for soy in some mayonnaise and possible garlic or onion sensitivities. I picture you reading labels by a warm kitchen lamp, choosing safe jars like small, careful rituals.

How Long Can This Dip Sit Out During a Buffet-Style Party?

It shouldn’t sit out longer than 2 hours; after that, I’d chill or discard it. I picture your buffet glowing under soft lights, guests grazing, and you quietly swapping in a fresh, safely chilled bowl.