This creamy Cold Spinach Artichoke Dip is a beloved appetizer or snack that’s great with crackers, chips, bread or fresh vegetables. It works well served cold straight from the refrigerator or heated until golden and bubbly.
If you enjoy the version sold at stores but can’t get there, this recipe makes it easy to recreate that same creamy, tangy flavor at home in about 15 minutes.
- Can This Spinach Dip Be Served Hot?
- Why Is My Dip Watery?
- How To Use Leftover Dip
- Can You Freeze Spinach Artichoke Dip?
- Recipe
Ingredients
Spinach and Artichoke Hearts. The most important step is removing excess liquid from both the thawed frozen spinach and the canned artichoke hearts. Use a fine colander, a sieve, or a cheesecloth and press firmly to squeeze out as much water as possible. Pat the artichokes dry with a paper towel after draining.
Mayonnaise and Sour Cream. These provide creaminess and tang. If you prefer, plain Greek yogurt can replace one of these for a slightly lighter tang.
Ricotta Cheese. Ricotta gives a smooth, moist texture that spreads and dips well when cold. Cream cheese works too but produces a denser, firmer dip.
The rest of the recipe is straightforward. Once the components are drained and mixed, it only takes minutes to assemble.
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Browse our recipe collection to find variations and ideas for customizing this dip. |
Can This Spinach Dip Be Served Hot?
Yes. Although this recipe is called Cold Spinach Artichoke Dip, it is excellent both cold and hot. Serve it cold as a creamy spread or warm it for a bubbling appetizer. To heat, transfer the dip to a small baking dish, preheat the oven to 350°F (175°C), and bake for about 25 minutes until the top is golden and the edges are bubbly. Serve warm with bread cubes, tortilla chips or toasted baguette slices.
Why Is My Dip Watery?
Two main causes make this dip watery. First, not squeezing the thawed spinach and drained artichoke hearts thoroughly leaves excess water that will thin the dip. Use a cheesecloth or press the spinach in a colander to remove as much liquid as possible.
Second, contaminants can alter texture. For example, repeatedly dipping a spoon that has been in someone’s mouth or otherwise introducing moisture can change the dip over time. Proper storage in an airtight container reduces moisture transfer and keeps the dip consistent.
How To Store
Store leftover dip in an airtight container in the refrigerator for up to 5 days. Keep it covered to maintain freshness and avoid absorbing other refrigerator odors.
How To Use Leftover Dip
Leftover spinach artichoke dip is versatile. Enjoy it as a side or spread, scoop it with crackers, chips, bread cubes, or fresh vegetables such as carrot sticks, celery or cucumber slices to make it lighter. Use it instead of mayonnaise on sandwiches, stir it into hot pasta for a quick sauce, or spread it on pizza and top with mozzarella before baking.
Can You Freeze Spinach Artichoke Dip?
Freezing is possible, but dairy textures often change after freezing and thawing. Ice crystals can form and make the dip slightly watery once thawed. If you choose to freeze, use an airtight container and consume within three months. Thaw in the refrigerator and stir before serving; reheating can help restore texture.
You May Want To Try
If you enjoy spinach and savory fillings, try other recipes that pair spinach with cheese and vegetables for different preparations and flavor profiles.
Recipe
A creamy, easy dip that can be served cold as a spread or warmed as a bubbly appetizer. Ready in about 15 minutes.
Ingredients
- 12 ounces frozen spinach, thawed and drained very well
- 14 ounces artichoke hearts, canned, drained very well and chopped
- 3/4 cup ricotta cheese
- 3/4 cup sour cream
- 1/2 cup light mayonnaise
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon lemon juice (bottled or fresh)
Instructions
- Place the thawed, chopped spinach in a colander or cheesecloth and squeeze out as much liquid as possible. Set aside.
- Drain and chop the canned artichoke hearts. Place them in the colander or cheesecloth and press to remove excess liquid. Pat dry with a paper towel and set aside.
- In a medium mixing bowl, combine ricotta cheese, sour cream and mayonnaise until smooth and well blended.
- In another bowl, mix the grated Parmesan, garlic powder, salt and lemon juice. Stir in the drained spinach and chopped artichokes until evenly distributed.
- Fold the spinach and artichoke mixture into the ricotta mixture until fully combined. Chill or serve immediately. To serve hot, bake at 350°F (175°C) in a greased baking dish for about 25 minutes until golden and bubbly.
Notes
Can be eaten right away or chilled in an airtight container in the refrigerator for up to 5 days.
Serve with crackers, chips, toasted bread or fresh cut vegetables.
To make a hot dip: preheat oven to 350°F (175°C), spray a small baking dish with cooking spray, spread dip evenly and bake 25 minutes or until golden and bubbly around the edges.
Nutrition Facts (per serving)
Calories: 83 kcal (Calories from Fat: 54)
Fat: 6 g (Saturated Fat: 3 g)
Sodium: 265 mg
Carbohydrates: 4 g (Fiber: 1 g, Sugar: 1 g)
Protein: 4 g
* Percent Daily Values are based on a 2,000 calorie diet.
Percent Daily Values are estimates and may vary depending on brands and ingredient sources. If you have specific dietary needs, calculate nutrition based on the exact ingredients you use. The recipe authors and site do not accept liability for any adverse reactions resulting from use of this recipe.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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