Cold Spinach Artichoke Dip

Now that we’re knee-deep in football season (and baseball season for that matter), I wanted to share another great dip recipe to serve at your next tailgate or game day party. Even if it’s just you vegging in front of the couch watching the game by yourself, this Spinach Artichoke Dip makes it a party! Woo!

And if you’re not a sports-y type of person, I won’t tell if you have an Animal Planet or TLC or Bravo party with this dip instead. Woo parties!

(So much wooing! That’s how you know this dip is good!)

I originally pinned this recipe from Crystal Burney, and the original version can be found on Loves Veggies and Yoga.

As you may recall, I already posted this Cold Crab Dip recipe, which is perfect for parties, and I highly suggest bringing today’s recipe to the party as well. Guest love options, and this is an especially good choice if you have friends who are vegetarian or just not into seafood.

The gal over at Loves Veggies and Yoga calls this a 15-second quickie and for good reason. It is SO easy to throw together. You might have all of these ingredients on hand already (I usually do), which means that it’s a great option when an unexpected house guest stops by. Excuse yourself for a minute, whip it together, and voila! They’ll think you’re little miss (or mister) homemaker, all prepared with a fancy snack.

Here’s what you need to make it: spinach, artichokes, sour cream (or mayo), Parmesan cheese, cream cheese, and black pepper.

spinach artichoke dip ingredients

You can use fresh or frozen spinach – just make sure you squeeze the excess water out if you go for frozen. Same goes for the artichokes, or just buy the canned quartered hearts like I do. You can also use shredded cheese in your favorite variety instead of the Parmesan or in addition to the Parmesan.

Chop up the spinach and artichokes until you have fairly fine pieces. I hate big chunks of artichoke, so I cut mine pretty small, but you can do whatever feels right to you. There are no wrong ways to chop! I forgot to take a picture of this since it was in the wee morning hours when I made it, but I think we all know how to chop veggies. If you buy pre-chopped frozen stuff, you’ll be ahead of the game and this recipe will take even less time.

Then, just stir all the ingredients together in a bowl. Ta da!

spinach artichoke dip

It tastes good when made right away, or you can let it sit for a few hours so the ingredients combine. Over at Loves Veggies and Yoga, she also mentioned popping the whole thing in the over until bubbly for a warm version of this dip, though I haven’t tried that yet. Obviously, if you do that, don’t put it in a plastic dish like I did here!

Here’s the printable:

5.0 from 1 reviews
Cold Spinach Artichoke Dip
Recipe type: Appetizer
  • 1 bag fresh or frozen spinach
  • 1 14-ounce can artichoke hearts
  • 1 8-ounce package of cream cheese
  • ½ cup sour cream or mayonnaise
  • generous handful of shredded or grated cheese
  • black pepper to taste
  1. Chop spinach and artichoke finely.
  2. Add all ingredients to bowl and mix to combine.
  3. Refrigerate for a few hours or serve immediately.


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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at

7 thoughts on “Cold Spinach Artichoke Dip

    • Hi Jean,

      Sorry to say that I don’t have a bag of spinach in my fridge right now to see the size. It’s just the normal size bag. I think they might be 10 ounce bags? It’s not an exact science, so if your bag is a little bigger or smaller, just roll with it. 🙂

  1. Thanks for the recipe. I love spinach dip. And, I don’t feel guilty eating it. It may not be fat free, but, the vegetables make it okay.

  2. How much does this recipe make? I’m planning to bring it to a party where I was asked for an appetizer. Should I double it? Looks delicious!

    • It makes maybe 2 cups, if I had to estimate, so I guess it depends on the size of your party. You can always make one batch, and if it doesn’t look like enough, whip up a second bowl. Most of the time, I just make a single recipe when I go to potlucks, since there is always so much food.

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