Make this simple, no-bake spinach artichoke dip for your next party! It's quick to prepare and perfect with crackers, vegetable sticks, or as a spread.
This creamy and easy no-bake spinach artichoke dip is perfect for gatherings or potlucks. It’s a no-cook, no-bake recipe, ideal for keeping things simple. You can prepare it in advance, cover it, and set it aside until serving.
For more party-ready dips, try Syrian Muhammara Dip or Hungarian Dip with Feta. Another favorite is my Camembert Cream Cheese Spread, a go-to for nearly every party I've hosted or attended for the past 10 years.
Check out more Football Party Food Ideas, too.
Jump to recipe
Recipe ingredients
Spinach: I used fresh spinach for this cold artichoke spinach dip, weighing it after removing the large stalks. If you don’t have fresh spinach, frozen spinach works well; 250 g (9 oz) of fresh spinach equals about 140 g (5 oz) of frozen.
- To use frozen spinach, thaw it in a covered pan on medium-low heat, stirring occasionally. Once thawed, drain, cool, and squeeze out excess moisture like you would with fresh spinach.
Artichokes: For this dip, you can use either canned or jarred artichokes in oil. I prefer jarred artichokes for their milder taste, as canned artichokes often have a strong citric acid flavor used to preserve their color.
- If using canned artichokes, rinse and thoroughly pat them dry with paper towels. For jarred artichokes, drain and pat them dry to remove excess oil before adding them to the dip.
Dairy: I use regular Philadelphia cream cheese, but you can opt for a lower-fat version if preferred. For feta cheese, use blocks in brine rather than pre-crumbled feta. I also add two tablespoons of Greek yogurt to make the dip more spreadable.
How to make no-bake spinach artichoke dip?
Prepare spinach: Wash it in a colander and remove the stalks. Weigh it roughly. Let it wilt in a saucepan. Drain in a sieve and let stand until cool enough to handle. Take handfuls of spinach and squeeze them well in your hand in order to remove as much moisture as possible.
- If using frozen spinach, thaw on medium-low heat, covered and stirring occasionally for about 5 minutes or until fully thawed.
Prepare artichokes: Drain and pat them dry with paper towels. Chop them finely.
Step #1: Chop the squeezed spinach finely.
Step #2: Mix chopped artichokes, cream cheese, yogurt, feta, grated garlic, lemon juice, salt, and pepper in a bowl.
Step #3: Stir in the spinach and adjust the taste.
Step #4: Transfer the cold dip to a bowl and serve with crackers and raw vegetables.
Storage
Refrigerate the cold artichoke spinach dip in an airtight container for 3-4 days. Give it a good stir before serving.
What to serve with it?
Place the no-bake spinach and artichoke dip in a nice bowl and place the bowl in the middle of a platter filled with dipping “stuff” like bread sticks, crackers, crisp bread, vegetable sticks like carrots, peppers, kohlrabi, halved radishes, or small cucumbers. Try it with crispbread or Romanian cheese crackers.
You can also spread the spinach artichoke dip on good sourdough bread, spelt bread, or on toast.
You can also slowly heat the leftovers in a small saucepan and serve them with pasta. I love cream cheese-based pasta sauces, and this spinach artichoke dip is great for that purpose.
No-Bake Spinach Artichoke Dip
Ingredients
- 9 oz fresh spinach 250 g, weighed after removing the stems, Note 1
- 5.5 oz canned or jarred artichokes, 150 g, Note 2
- 1 garlic clove
- ⅓ cup cream cheese 3.5 oz/ 100 g
- ½ cup creamy feta cheese 2 oz/ 50 g
- 2 tablespoons Greek yogurt
- ½ tablespoon lemon juice more to taste
- fine sea salt and black pepper
Instructions
- Saute spinach: Remove the stems from the spinach. Weigh about 9 oz/ 250 g of the fresh spinach and chop it roughly if the leaves are large. Place them into a pot, add a splash of water and let the spinach wilt on medium heat for about 4 minutes, stirring a few times in between.9 oz fresh spinach/ 250 g
- If using frozen spinach, you will need about 5 oz/ 140 g of it. Place into a saucepan and let thaw on medium-low heat, covered, and occasionally stirring for about 5 minutes or until fully thawed.
- Squeeze: In both cases, place the spinach in a colander and let it cool. Once cool enough to handle, take handfuls of spinach and squeeze them well in your hand to remove as much moisture as possible. Chop the squeezed spinach finely.
- Artichokes: If using canned artichokes, drain, rinse well, and drain again. Pat dry with paper towels. If using jarred artichokes in oil, drain them on paper towels and pat them well to remove the excess oil. Chop them finely and place them into a mixing bowl.5.5 oz canned / 150 g
- Add the grated garlic, cream cheese, crumbled feta, yogurt, lemon juice, salt, and pepper. Stir well, then add the spinach and stir again to combine. Adjust the taste with more lemon juice (if necessary), salt, and pepper.1 garlic clove + ⅓ cup cream cheese/ 150 g + ½ cup creamy feta cheese/ 50 g + 2 tablespoons Greek yogurt + ½ tablespoon lemon juice + fine sea salt and black pepper
Notes
- Spinach: You can use frozen spinach instead. 9 oz/ 250 g fresh spinach, when cooked down, is roughly the equivalent of 5 oz/ 140 g of frozen spinach.
- Artichokes: I prefer jarred artichokes in olive oil; I find canned artichokes a bit too acidic. But they will also work in this recipe.
Anca says
This dip sounds really good. It's something I'd like to try, so I need to keep it in mind.
Priya says
I recently got to know about artichokes. This dip looks so good adina. Have to check about this veggie in indian markets.
Evi says
Spinach and artichokes are just so good together, I can never resist them 😀
And serving this dip on pasta is an absolute genius idea, definitely trying it next time!
Thao @ In Good Flavor says
I love spinach dip! They are so good and you can kinda trick yourself to thinking that you are eating healthy because there's so much spinach in it 😉 I love your idea of using it on pasta too!!
Karly says
Love a good dip recipe! Thanks for sharing !
Karen (Back Road Journal) says
One of my favorite dips...it is irresistible. I'm like you and prefer it cold compared to baked.
angiesrecipes says
Easy to prepare and looks so creamy and tasty!