Cold Spinach Artichoke Dip

This Cold Spinach Artichoke Dip recipe is healthy and made with fresh spinach! It's gluten free and made without cream cheese or sour cream.

Spinach Artichoke Dip is one of those dishes I find myself craving every year when springtime rolls around.

Spring is the best time of the year to enjoy vibrant flavors like those found in this dip. After a long winter full of hearty soups and roasted meats, I'm ready for some fresh greens and lots of lemon as soon as the vernal equinox hits.

There are lots of different ways to make spinach artichoke dip, but in the spirit of the season, I choose to keep this version light and fresh. It's made without cream cheese or sour cream, allowing the flavor of the spinach and the artichokes to shine.

This version is full of bright flavors and can be served as an appetizer dip, stuffed into a sandwich, or as a topping for roasted chicken.

It's easy to prepare and a great addition to spring potlucks, parties, or holidays. It can be made the day ahead or right before serving.

Jump to:

• Is Spinach Artichoke Dip Supposed To Be Warm Or Cold?
• What Type Of Artichokes Are Best For Dip?
• How To Make Using Fresh Spinach
• How To Make Using Frozen Spinach
• How To Make Crostini
• What To Serve With Cold Spinach Artichoke Dip
• Can It Be Made Ahead?
• Cold Spinach Artichoke Dip

Is Spinach Artichoke Dip Supposed To Be Warm Or Cold?

Many spinach artichoke dip recipes are creamy, made with lots of cheese, and served warm or hot. The heat allows the cheese to melt and creates a bubbly, decadent dip that is often spread on crackers and toasted bread.

Those versions of this iconic dip are delicious, but I find that all that dairy and cheese tends to mask the flavor of the spinach and artichokes. When I eat spinach artichoke dip, I want it to taste like, well, spinach and artichokes.

This recipe is made with fresh spinach (although it can be prepared using frozen spinach as well) and marinated artichokes that are tossed in a light dressing made with mayo, garlic, and lemon juice.

It's served cold (heating this dip is not recommended) and the flavor is tangy, bright, and refreshing (I find that it kind of tastes like springtime).

This recipe is what I like to call healthy-ish (it's made with mayo and Parmesan cheese), but in relative terms is much healthier than the versions that are laden with dairy.

Ingredients For Cold Spinach Artichoke Dip

Here's what you'll need to make it.

• 4 cloves Garlic
• 4 packed cups Fresh Spinach OR 2 10 oz. packages Frozen Spinach
• 2 12 oz. jars Marinated Artichoke Hearts
• ⅓ cup Mayo
• ¼ cup Lemon Juice
• ½ cup Shredded Parmesan Cheese
• ⅛ tsp. each Kosher Salt and Pepper
• 1-2 Gluten Free Baguettes (or any baguette or bread if not gluten free)
• 2 Tbsp. Olive Oil

What Type Of Artichokes Are Best For Dip?

I like to use jarred marinated artichoke hearts when making this recipe. The jarred artichokes are tender, but not mushy, giving this dip a nice texture and the oil and spices in the marinade give it a great flavor.

Jarred artichokes are available with or without herbs and spices. I find that the varieties using herbs and spices give the dip a bit more flavor, but you can choose artichokes that are marinated with or without extra spices.

Marinated artichokes are available in the canned goods or the Italian or Mediterranean foods section of your local grocery store and are generally very reasonably priced. They may also be purchased online.

Love appetizer dips? Be sure to check out these recipes!

• Smoky Baba Ghanoush
• Butternut Squash Dip
• Kalamata Olive Tapenade
• Roasted Mushroom Tapenade
• Black Bean Corn Dip
• Roasted Poblano Guacamole

How To Make Using Fresh Spinach

This recipe only takes a few minutes to prepare if using fresh spinach and requires only a large mixing bowl.

1. The first step is to finely mince 4 cloves of garlic.
2. Drain 2 12 oz. jars of marinated artichoke hearts. Chop the artichoke hearts into chunks (the texture of this dip is chunky, so the artichokes do not need to be finely chopped).
3. Roughly chop 4 packed cups of fresh spinach leaves.
4. Place the chopped spinach, artichoke hearts, and garlic into a large mixing bowl and stir until combined.
5. Add ⅓ cup mayo and ¼ cup lemon juice to the bowl, along with ⅛ tsp. each kosher salt and pepper. Stir until combined.
6. Add ½ cup shredded Parmesan cheese and stir until the dip is completely combined.

How To Make Using Frozen Spinach

I normally make this Cold Spinach Artichoke Dip using fresh spinach, but recently tried it using frozen spinach and found it worked just fine.

There are a few things to keep in mind if using frozen spinach.

• The water content of frozen spinach is higher, so the dip itself may be a bit more watery than if using fresh spinach.
• Frozen spinach must be thawed and drained before use.
• The process of thawing spinach may take a few hours, so it's best to plan ahead and factor that into the time it takes to make this recipe.
• The texture and flavor of the dip is slightly different than it is when made with fresh spinach.

Here's how to make it:

1. Finely mince 4 cloves of garlic.
2. Unwrap 2 10 oz. packages of frozen spinach and place them in a colander in the sink to drain.
3. Once the spinach has completely thawed, press down on it with a large spoon to extract any extra water.
4. Drain 2 12 oz. jars of marinated artichoke hearts. Chop the artichoke hearts into chunks.
5. Place the thawed spinach, chopped artichoke hearts, and minced garlic in a large mixing bowl. Stir until combined.
6. Add ⅓ cup mayo and ¼ cup lemon juice, along with ⅛ tsp. each kosher salt and pepper to the bowl. Stir until combined.
7. Add ½ cup of shredded Parmesan cheese and stir until completely combined.

How To Make Crostini

I love to serve this dip with some crostini. Crostini are simply small slices of bread that are brushed with olive oil and toasted until slightly crunchy.

The word crostini means 'little toasts' in Italian. I love to use gluten free baguette to make this crostini, but you can use regular baguette or any variety of small bread slices if gluten is not an issue for you.

1. Heat oven to 400 degrees Fahrenheit.
2. Slice 1-2 gluten free baguettes (or regular baguettes if not gluten free) and place them on a baking sheet. (You may need two baking sheets, depending on how much bread you use).
3. Lightly brush each side of the bread with olive oil. You can do this using a pastry brush, or you can simply carefully drizzle the oil from the bottle.
4. Place the baking sheets in the oven. Toast for 3 minutes on the first side, flip, and toast for another 3 minutes on the second side.
5. Remove the baking sheets from the oven and allow to cool.

What To Serve With Cold Spinach Artichoke Dip

This is a classic dip that can be served any way you would serve your favorite dip.

I love a generous spoonful on top of some toasted crostini.

You can also serve it with crackers, pita chips, naan bread, or pretzels. It stands up to bread in all forms and crackers or chips of any kind will work.

It works great served on a crudité platter with sliced carrots, bell peppers, or any other fresh vegetables.

You can also spread this spinach artichoke dip onto a few pieces of bread and enjoy it as a filling in a grilled cheese sandwich.

It works great as a topping for grilled or roasted chicken, turkey, or any other meats.

You can add it to a flatbread or pizza for a tangy kick.

Looking for more appetizers? Don't miss these recipes!

• Mushroom Gruyere Tartlets
• BBQ Turkey Meatballs
• Baked Chicken Taquitos
• Air Fryer Mushrooms
• Southwest Baked Egg Rolls
• Teriyaki Turkey Meatballs
• Prosciutto Wrapped Asparagus
• Chipotle Rice Balls
• Smoked Salmon Appetizer Bites

Can It Be Made Ahead?

You can serve this dip right after making it, but it's ideal to chill it in the fridge a few hours before serving. This gives the flavors a chance to develop.

You can also make it the day before serving and store in an airtight container in the fridge.

If serving at a party or potluck, do not allow this dip to sit out for more than a few hours. This is especially true if the dip is sitting outside in the sun. The dip contains mayo and should not sit for hours in the sunlight.

How Long Does This Dip Last In The Fridge?

It lasts 3-4 days stored in an airtight container in the fridge.

Can It Be Frozen?

I would not recommend freezing it as this recipe contains mayo and dairy and is best enjoyed fresh.

Love the flavors of spring? Check out these recipes!

• Lemon Artichoke Risotto
• Spinach Artichoke Stuffed Peppers
• Skillet Shrimp with Asparagus
• Prosciutto Roasted Asparagus
• Creamy Lemon Tarragon Sauce
• Lemon Dill Egg Salad
• Lemon Basil Chicken Salad
• Fresh Mint Pea Salad
• Lemon Leek Pasta
• Baked Lemon Doughnuts

Looking For More Healthy Appetizers? Don't Miss These! 

Whipped Ricotta and Tomato Dip

Copycat Chipotle Guacamole

Boiled Artichokes