Cold Spinach Artichoke Dip

Fingers holding spinach artichoke dip on crostini in front of ceramic bowl.

4.67 from 3 votes

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.

Prep Time20

Cook Time5

Total Time25

Course: Appetizer

Cuisine: Italian

Diet: Gluten Free

Keyword: spinach artichoke dip, fresh spinach artichoke dip, gluten free spinach artichoke dip

Servings:

Calories: 34kcal

Author: Christine Rooney

Ingredients

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 Parmesan cheese
¼ tsp. kosher salt
¼ tsp. pepper
1-2 gluten free baguettes or regular baguette if not gluten free
2 Tbsp. olive oil

US Customary - Metric

Instructions

For The Crostini:

Heat oven to 400 degrees Fahrenheit.
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).
Lightly brush each side of the bread with olive oil using a pastry brush, or simply drizzle the oil carefully right from the bottle.
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. Remove the baking sheets from the oven and allow to cool.

If Using Fresh Spinach:

Finely mince 4 cloves of garlic.
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 don't need to be finely chopped).
Roughly chop 4 packed cups of fresh spinach leaves.
Place the chopped spinach, artichoke hearts, and garlic into a large mixing bowl and stir until combined.
Add ⅓ cup mayo and ¼ cup lemon juice to the bowl, along with ¼ tsp. each kosher salt and pepper. Stir until combined. Add ½ cup of shredded Parmesan cheese and once again stir until completely combined.

If Using Frozen Spinach:

Finely mince 4 cloves of garlic.
Drain 2 12 oz. jars of marinated artichoke hearts. Chop the artichoke hearts into chunks.
Unwrap 2 10 oz. packages of frozen spinach and place them in a colander in the sink to drain. Once the spinach has completely thawed, press down on it with a large spoon to extract any extra water.
Place the thawed spinach, chopped artichoke hearts, and minced garlic in a large mixing bowl. Stir until combined.
Add ⅓ cup mayo and ¼ cup lemon juice, along with ¼ tsp. each kosher salt and pepper to the bowl. Stir until combined. Add ½ cup of shredded Parmesan cheese and stir until completely combined.
To Serve: Serve cold spinach artichoke dip on toasted crostini or crackers, or on a crudité platter with fresh vegetables.

Video

Notes

This recipe can be cut in half for a smaller portion. Simply cut each of the ingredients in half if reducing the recipe by half.

The nutritional data is based on the recipe using fresh spinach.

Frozen spinach must be thawed and drained before use. Make sure to factor the time it takes to thaw and drain frozen spinach if using. Frozen spinach contains more water than fresh and may alter the texture of this recipe slightly.

Nutrition