The Best Quick Spinach Artichoke Dip Recipe
This Spinach and Artichoke Dip is one of my all-time favorite appetizers. It’s a crowd-pleaser that comes together quickly, no baking instructions required! While I do love a classic hot spinach artichoke dip, this cold variation is equally irresistible and perfect for last-minute gatherings.
This dip holds a special place in my culinary journey. It traces back to one of my earliest kitchen experiences: Spinach Pinwheels, a creamy spinach artichoke filling wrapped in tortillas and sliced into bite-sized rounds. The original recipe comes from a beloved Land O’Lakes cookbook that my mother has cherished for nearly three decades. It’s a dish steeped in family tradition, love, and the beginnings of my passion for cooking.
As I grew older and my interest in nutrition blossomed, I reimagined that same filling as a dip for fresh veggies. It was a simple yet profound shift, and you could say it sparked my love affair with all things veggie-based. To this day, it remains one of my go-to appetizers, easy to make, undeniably delicious, and a nostalgic nod to the start of my culinary adventures.
Whether you’re serving it at a party or enjoying it as an afternoon snack, this Spinach and Artichoke Dip is guaranteed to delight!
Why You Will Love This Easy Appetizer
With its creamy texture, bold flavor, and simple prep, this Spinach and Artichoke Dip is bound to become your go-to for game days, your next party, or snack cravings.
- Family-Favorite Flavor: This dip is a household favorite, beloved by my entire family. It’s rich, creamy, and packed with classic spinach-artichoke goodness.
- No Mayo, More Protein: Made with protein-packed Greek yogurt instead of mayo, it’s a more nutritious option without sacrificing taste.
- Quick & Easy: No baking, no crockpot, and ready in under 15 minutes. It’s perfect easy recipe for busy days or last-minute entertaining.
- Game Day Essential: A healthier spin on a game-day classic, this dip pairs perfectly with crunchy veggies, chips, or pita. It’s sure to be a hit with your crowd!
- Versatile & Make-Ahead: Serve it as a dip, spread it on wraps, or use it as a filling for pinwheels. Make it ahead of time for easy prep before parties or events.
Ingredients for this Spinach Artichoke Dip Recipe
Every ingredient in this Spinach Artichoke Dip was chosen with balance and flavor in mind. Here’s why they make the cut and how they align with a flexitarian lifestyle:
- Mayonnaise: Provides a rich, creamy texture with a hint of tang. Use a high-quality mayo or even an avocado-oil-based version for heart-healthy fats.
- Greek Yogurt: My favorite protein-packed alternative to sour cream! It adds creaminess without excess saturated fat and gives the dip a slight tang.
- Red Onion: Fresh, sharp, and slightly sweet, red onion adds depth and a satisfying crunch. Its bright purple gives the dip a pop of color too.
- Frozen Spinach: A convenient way to pack in fiber, iron, and antioxidants. Thawing and draining removes excess water, ensuring the dip stays thick and creamy.
- Water Chestnuts: The secret ingredient in this dip, water chestnuts! They provide a refreshing crunch while keeping the dish light. They’re low in calories but high in texture.
- Artichokes: A fiber-rich superstar that adds a unique, earthy flavor. Artichokes are also a source of prebiotics, promoting gut health.
- Garlic Powder, Salt, and Pepper: The simple, classic seasonings enhance the dip’s savory notes. Garlic powder vs fresh garlic adds flavor without overpowering the delicate balance of the other ingredients.
Vegan Substitutions For Spinach Artichoke Dip
Mayo with eggs
- Vegan Mayo: Use your favorite store-bought vegan mayo. I like Chosen Foods Vegan Mayo.
- Blended Cashews: Blend soaked cashews with water or plant milk for a creamy mayo alternative.
Greek Yogurt
- Vegan Yogurt: Use unsweetened, plain coconut, almond, or soy yogurt. I like CocoJune
- Silken Tofu: Blend for a creamy, protein-packed option.
- Vegan Sour Cream
Step By Step Instructions for Spinach and Artichoke Dip
Prepare Spinach
Thaw: Place frozen spinach in a microwave-safe bowl and microwave on high for 2-3 minutes, stirring halfway through. Continue in 30-second increments if needed until fully thawed.
For an alternative, run the frozen spinach under lukewarm water in a colander, breaking it apart with your hands as it softens.
Drain: Transfer spinach to a clean dish towel inside a colander. Gather the towel ends, twist, and squeeze out excess water. Be careful, as the spinach may be warm.
Chop (Optional): If you prefer smaller pieces, place the drained spinach on a cutting board and chop it finely with a knife.
Spinach is rich in iron and vitamin K, and finely chopping it can help picky eaters or kids enjoy its benefits without noticing large chunks.
Prepare Other Veggies
Red Onion: Finely chop the red onion into small, uniform pieces for even distribution throughout the dip.
Artichoke Hearts: Drain and chop canned or thawed frozen artichoke hearts into bite-sized pieces.
Water Chestnuts: Drain and finely chop water chestnuts into small pieces to ensure a satisfying crunch in every bite.
This thoughtful preparation brings out the best in each vegetable while keeping the dip flavorful, nutrient-dense, and perfect for flexitarian living.
Combine Ingredients
Make the Base: In a large bowl, mix Greek yogurt, mayo, garlic powder, salt, pepper, and red pepper flakes (if using) until smooth.
Add Veggies: Stir in spinach, red onion, artichoke hearts, and water chestnuts.
Mix & Adjust: Mix until fully combined. Taste and fine-tune by adding a little extra salt, pepper, or spice. A dash of lemon juice can brighten the flavors and balance the richness, if desired.
Season and Serve
Serve immediately or chilled with tortilla chips, crackers, or bread for dipping.
For the best flavor, let the dip chill in the fridge for at least 30 minutes to 1 hour before serving. This allows the flavors to meld and the texture to firm up.
- Refrigerate: Store the dip in an airtight container in the refrigerator for up to 3-4 days. The flavors deepen as it sits, so it may taste even better the next day!
- Avoid Freezing: This dip isn’t ideal for freezing since the texture can become watery as the spinach and yogurt release moisture after thawing.
- How to Refresh It: If the dip becomes a bit watery after being stored, simply give it a good stir before serving. If needed, add a small spoonful of Greek yogurt to restore its creamy texture.
- Serving After Storage: Serve the dip cold straight from the fridge, or let it sit at room temperature for about 10-15 minutes to take the chill off for a creamier consistency.
Let’s Talk Dippers!
Need some veggie dipper ideas for this easy spinach artichoke dip, I got you. The right dippers can take your Spinach Artichoke Dip from good to unforgettable. These colorful, nutrient-rich veggies are perfect for scooping up creamy goodness while keeping the snack fresh and light.
Here’s how to prepare them for maximum appeal:
- Bell Peppers: Slice into flat strips for sturdy scooping. Opt for a mix of red, yellow, and orange peppers to add a vibrant, sweet crunch that complements the creamy dip.
- Radishes (Watermelon and Salad Varieties): Use small salad radishes whole for an easy-to-grab dipper with a crisp, peppery bite. For watermelon radishes, thinly slice into half-moons or full rounds to highlight their striking pink interiors. Their distinct flavors and textures add visual interest and a subtle spiciness to every bite.
- Cherry Tomatoes: Serve whole for a juicy, one-bite dipper. Their natural sweetness pairs perfectly with the savory flavors of the spinach and artichoke.
- Carrots: Slice into classic sticks or cut them into diagonal coins for a unique twist. This shape provides a larger surface area for scooping while maintaining their satisfying crunch.
- Cucumber: Cut them into thick, oblong chips. The fresh, hydrating crunch of cucumber is a refreshing contrast to the dip.
- Parsnips: Slice parsnips into thin sticks or rounds and serve raw for an unexpected nutty-sweet flavor. Alternatively, roast them lightly for a softer, caramelized texture that still holds up as a dipper.
Flexitarian-Friendly Tips
This Spinach Artichoke Dip is already a fantastic option for flexitarian lifestyles, but here are some easy ways to adapt it further to suit different dietary needs or preferences:
- Boost the Protein: Swap some or all of the mayonnaise for additional Greek yogurt to increase the protein content while keeping the dip creamy.
- Make It Vegan: Replace the mayo and Greek yogurt with plant-based alternatives like vegan mayonnaise and coconut yogurt for a dairy-free version.
- Add Fresh Herbs: Enhance the flavor with chopped parsley, dill, or chives to bring a fresh, herbaceous note.
- Experiment with Veggies: Consider blending in roasted red peppers or sun-dried tomatoes for added color and flavor.
- Serve with Variety: Pair the dip with an array of fresh-cut vegetables, like carrots, cucumbers, bell peppers, and radishes, or opt for whole-grain crackers or pita for a hearty flexitarian snack.
These simple tweaks allow you to customize the dip while staying true to the flexitarian ethos of balance and variety!
FAQs (Ask a Dietitian!)
Can You Freeze Spinach Artichoke Dip?
Yes, you can freeze this recipe. However, the texture might change slightly upon thawing due to the dairy ingredients in this recipe.
If the dip separates, give it a good mix to recombine the ingredients.
Other Dip Recipes You Will Love
Guacamole with Sun Dried Tomatoes
Air Fryer Frozen Brussels Sprouts with Horseradish Aioli
Quick Spinach and Artichoke Dip
Equipment
- 1 microwave
- 1 microwave-safe bowl
- 1 Mixing Bowl
- 1 rubber spatula
- 1 set of measuring cups and spoons
- 1 cutting board and knife for veggies
- colander with clean dish towel for spinach
- serving dish
Ingredients
- 10 oz frozen spinach see recipe notes
- 14 oz artichoke hearts one can
- 8 oz water chestnuts one can
- ½ cup red onion about 1/2 red onion
- ½ cup mayonnaise
- 1 cup full-fat Greek yogurt
- ½ tsp garlic powder
- ¼ tsp fresh cracked pepper
- ¼ tsp kosher salt optional
Instructions
Prepare Spinach
- Thaw: Place frozen spinach in a microwave-safe bowl and microwave on high for 2-3 minutes, stirring halfway through. Continue in 30-second increments if needed until fully thawed.Drain: Transfer spinach to a clean dish towel inside a colander. Gather the towel ends, twist, and squeeze out excess water. Be careful, as the spinach may be warm.Chop (Optional): If you prefer smaller pieces, place the drained spinach on a cutting board and chop it finely with a knife.
Prepare Other Veggies
- Red Onion: Finely chop the red onion into small, uniform pieces for even distribution throughout the dip.Artichoke Hearts: Drain and chop canned or thawed frozen artichoke hearts into bite-sized pieces.Water Chestnuts: Drain and finely chop water chestnuts into small pieces to ensure a satisfying crunch in every bite.
Combine Ingredients
- Make the Base: In a large bowl, mix Greek yogurt, mayo, garlic powder, salt, pepper, and red pepper flakes (if using) until smooth.Add Veggies: Stir in spinach, red onion, artichoke hearts, and water chestnuts.Mix & Adjust: Mix until fully combined. Taste and adjust salt, pepper, or spice as needed.
Serve
- Serve immediately or chilled with tortilla chips, crackers, or bread for dipping.For the best flavor, let the dip chill in the fridge for at least 30 minutes to 1 hour before serving. This allows the flavors to meld and the texture to firm up.
Notes
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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