Cold Spinach Artichoke Dip
Equipment
- 1 medium mixing bowl
- 1 whisk or spatula
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup set
- 1 measuring spoon set
- 1 serving bowl
- 1 plastic wrap or airtight container
Ingredients
- 240 gram cream cheese softened
- 240 milliliter sour cream
- 120 milliliter mayonnaise
- 200 gram frozen chopped spinach thawed and well squeezed dry
- 240 gram canned artichoke hearts drained and finely chopped
- 60 gram grated Parmesan cheese
- 60 gram shredded mozzarella cheese
- 2 clove garlic minced
- 2 gram salt
- 1 gram black pepper freshly ground
- 2 gram onion powder
- 2 gram dried Italian seasoning or dried oregano and basil mix
- 5 milliliter lemon juice freshly squeezed
- 15 milliliter olive oil optional, for richness
Instructions
- Add the softened cream cheese, sour cream, and mayonnaise to the mixing bowl and whisk or stir until completely smooth and well combined.
- Fold in the well-squeezed spinach and chopped artichoke hearts until evenly distributed.
- Stir in the grated Parmesan, shredded mozzarella, minced garlic, salt, black pepper, onion powder, and Italian seasoning until fully incorporated.
- Add the lemon juice and olive oil, then mix again until the dip is creamy and uniform.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
- Transfer the dip to a serving bowl and cover tightly with plastic wrap or place in an airtight container.
- Refrigerate for at least 30 minutes to allow the flavors to meld and the dip to slightly firm up.
- Before serving, stir the dip, drizzle with a little extra olive oil if desired, and serve chilled with crackers, chips, bread, or fresh vegetables.
Notes
For best flavor, make this dip several hours or even a day ahead, as the garlic, herbs, and cheeses deepen in taste over time; always squeeze the spinach very dry to avoid a watery dip, and if it still seems loose after chilling, you can thicken it with a bit more cream cheese or Parmesan. Use full‑fat dairy for the creamiest texture, chop the artichokes finely so they mix evenly, and keep the dip refrigerated, discarding any leftovers that have sat at room temperature for more than 2 hours.
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