Cold Spinach and Artichoke Dip

Cold Spinach and Artichoke Dip


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If you love hot spinach and artichoke dip, then you will love the cold version as well. It's a perfect combo with either pita or bagel chips to serve as an appetizer on those hot summer nights!

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Chicago, IL

Serving Size / Yield

1 serving


  • 8 C. fresh spinach
  • 1 clove garlic, minced
  • zest of one lemon
  • 1 14 oz. can artichoke hearts, drained and chopped
  • 1 8 oz. package cream cheese
  • 1 C. Parmesan, grated
  • 1/2 C. sour cream
  • 1 Tbs. cayenne pepper hot sauce
  • salt and pepper for taste

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Bring six cups of water to a boil on the stove
Add the spinach and cook for one minute
Drain and run under cold water
Pat dry and chop
In a large bowl, mix the spinach, garlic and zest
Mix in the mayonnaise, cream cheese, Parmesan cheese, artichoke hearts and hot sauce
Stir until everything is completely well mixed
Refrigerate the dip for several hours to let the flavors blend
Serve cold with pita or bagel chips or nachos 

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