Cold Spinach Artichoke Dip

If you’re looking for a cold appetizer that’s easy to make and completely delicious, this Cold Spinach Artichoke dip is perfect! Serve this cold dip with crackers, tortilla chips, or sliced baguette to get any party started right.

I don’t know what is is about spinach and artichokes, but they just go together so well! I love making a hot version of artichoke dip in the oven, and I also have a version of spinach artichoke dip that I make in my Instant Pot.

Both of those are cheesy, gooey, and amazing, but this chilled spinach artichoke dip is really, really good in its own way too!

It’s cold, creamy, smooth, and savory with a lovely texture that comes from spinach, artichokes, and crisp water chestnuts.

I’m also a huge fan of recipes like this that come together without any cooking. You can make this dip on the hottest day of the summer or in the middle of Football season. It takes maybe 10 minutes to make and it’s so simple.

Looking for a few more game day appetizers? Savory Sausage Dip is always a favorite at my house, as is my homemade Stromboli and easy Italian Hoagie Dip.

Spinach Artichoke Dip with Water Chestnuts

• Made From Scratch – This type of dip is sometimes made with a packet of powdered vegetable soup mix. I suppose that’s fine, but I like to avoid using packaged mixes like that when I can. There’s no need for so much sodium and artificial flavor when you can make this spinach dip delicious with the seasonings in your pantry. I’m also making this spinach dip without mayo, so it’s egg-free!
• Easy Preparation – Chop up the veggies into small pieces, then grab your hand mixer and combine the ingredients in a bowl. That’s it, that’s the instructions! Anyone can make this easy dip recipe.
• So Many Dipping Options – I’ve yet to find something that isn’t delicious dipped into this cold spinach artichoke dip. Try it with tortilla chips, crackers, pretzels, celery sticks, and more!

Key Ingredients

Fresh Spinach and canned artichokes are the stars of this recipe, with some delicious supporting characters:

• Baby Spinach: I like to use baby spinach because it’s more tender than regular, but any type of fresh spinach will work. Chop the leaves finely.
• Artichokes: Look for canned artichoke hearts, rather than the ones in the jar with oil. Drain the liquid and chop them into small pieces. You can also use frozen artichoke hearts that you’ve thawed and chopped.
• Water Chestnuts: Pick these up in the Asian section of the supermarket. Just like the artichokes, chop them up! These add a lovely crunch to the dip.
• Cream Cheese and Sour Cream: The combination makes the dip ultra creamy and the perfect soft consistency for dipping chips and crackers into it! Be sure to let the cream cheese come to room temperature before mixing up the dip so that you don’t have any lumps.
• Lemon Juice: Use freshly squeezed lemon juice to add a bright, tangy flavor to the dip.
• Worcestershire Sauce: This ingredient is all about salty, umami, savory flavor, and it’s a must in this recipe!
• Seasonings: Salt, pepper, garlic powder, and onion powder.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Cold Spinach Artichoke Dip

This recipe is so simple! Just mix everything together in a bowl!

1. Fill the Bowl: In a large mixing bowl, combine the softened cream cheese, sour cream, chopped spinach, chopped artichokes, and diced water chestnuts. Then add fresh lemon juice, Worcestershire sauce, salt, garlic powder, onion powder, and black pepper.

2. Mix: Use a hand mixer set on low speed to blend the dip ingredients together until smooth and well-mixed.
3. Chill Before Serving: Cover the bowl with a lid or with plastic wrap and place it in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld.

Recipe Tips

• Chilling is Important: A little bit of time in the fridge gives your spinach dip time to get cold, and lets the salt and seasonings do their thing and infuse the cream cheese with flavor. Give it at least 30 minutes. The dip won’t be as tasty if you try to serve it without chilling it first.
• Make Ahead: You can prepare this recipe and keep it in an airtight container in the fridge for up to 4 days.
• Variations to Try: Mix in up to a quarter cup of grated parmesan cheese or finely shredded carrots. You can also stir in a bit of homemade ranch seasoning or chili powder for even more flavor. Start by adding just a little bit, taste, and add more until you’re happy.

Storing Tips

Because this dip is made with dairy products, you will want to keep it refrigerated. In an airtight container it will stay fresh for up to 4 days.

What To Serve With Cold Spinach Artichoke Dip

• Dippers: Buttery crackers, tortilla chips, pretzels, homemade crostini.
• Vegetables: Carrots, celery, or bell peppers sliced into sticks.
• Breads: Spread the dip on sliced baguette, pita, or cubed rye bread. You can also serve spinach dip inside of an edible bread bowl if you’re feeling ambitious!

Recipe FAQs

Can I make this recipe with frozen spinach?

I recommend using fresh spinach, but in a pinch you can use frozen. Be sure to let it thaw first, and squeeze out as much liquid as possible so that it doesn’t water down the dip.

Can I serve this dip hot?

Technically you can heat this dip up in the oven or microwave, but I prefer it served cold. Try one of my other recipes if you want to make hot spinach artichoke dip.

This cold spinach artichoke dip is one the easiest appetizers ever, and also one of the tastiest! Enjoy sharing this recipe with your friends, and be sure to Pin it for later too.