Go Back
–+ servings

Quick Cold Spinach Artichoke Dip

No ratings yet
This fuss-free cold spinach artichoke dip skips the oven entirely. Cream cheese and sour cream create a creamy, tangy base, while fresh spinach, artichoke hearts, and water chestnuts add texture and flavor. Perfect for parties or last-minute entertaining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups spinach finely chopped
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 1 1/4 cups artichoke hearts drained and chopped
  • 1/4 cup water chestnuts minced
  • 1 1/2 tsp lemon juice
  • 1 tsp worcestershire sauce
  • 3/4 tsp salt
  • 3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 cup grated Parmesan cheese
  • 1/8 tsp red pepper flakes

Equipment

  • Large mixing bowl
  • Hand mixer
  • Clean kitchen towel (for squeezing spinach)

Method
 

  1. Place softened cream cheese and sour cream in a large mixing bowl and combine until smooth. Fold in the finely chopped spinach, drained and chopped artichoke hearts, and minced water chestnuts.
  2. Stir in the lemon juice, Worcestershire sauce, salt, garlic powder, onion powder, black pepper, Parmesan cheese, and red pepper flakes. Mix by hand first to ensure the seasonings are evenly distributed throughout the mixture.
  3. Beat the mixture with a hand mixer on medium speed for 1 to 2 minutes until well combined and creamy. Leave some texture from the artichokes and water chestnuts visible rather than mixing until completely smooth.
  4. Spoon the dip into a serving bowl or storage container and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to firm up. The dip can be made up to 24 hours in advance.
  5. Serve the dip cold directly from the refrigerator with chips, crackers, fresh vegetables, or bread for dipping.

Notes

Squeeze fresh spinach completely dry in a clean kitchen towel before chopping to prevent watery dip. Stop mixing once the ingredients are combined—overmixing creates a gluey texture. The 30-minute chill time is essential for flavor development and proper texture. Store leftovers in an airtight container for up to 3 days in the refrigerator. Do not freeze this dip, as the cream cheese and sour cream will separate and turn grainy when thawed. For a lighter version, substitute half the cream cheese with Greek yogurt.

Tried this recipe?

Let us know how it was!