Cold Spinach and Artichoke Dip
Super easy and delicious dip that you can serve in a variety of ways! You can even turn it into a hot dip!
Servings: 16
Calories: 124kcal
Ingredients
- 16 ounces Cream Cheese room temperature
- 12 ounces frozen spinach thawed
- 14 ounce can of artichoke hearts in water/brine, whole or quartered and drained.
- 8 ounce can of water chestnuts drained and roughly chopped
- 1 teaspoon soy sauce
- 1 teaspoon cholula or your favorite hot sauce
Spice Blend
- 1 teaspoon fine grind sea salt or kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Instructions
Prep for Making the Dip
- Let the spinach thaw overnight in the refrigerator or quick thaw by putting it in a strainer and running cold water over it for a minute or two. Let the cream cheese come to room temperature.Roughly chop the water chestnuts
Making the Cold Dip
- Place the cream cheese in the bowl of a stand mixer or in a large mixing bowl if using a handheld electric mixer. Use the paddle attachment on the stand mixer and the beaters of a hand held mixer. Begin mixing on low speed until the cream cheese begins to soften, then increase to medium speed and mix until all the lumps are gone and the cream cheese is smooth. Scrape down the sides of the bowl as needed.16 ounces Cream Cheese
- Press as much liquid out of the thawed spinach as possible and add to the cream cheese mixture along with the drained artichoke hearts and water chestnuts. Add the soy sauce, cholula, and seasoning blend. Mix on low speed until the ingredients are incorporated, scrape down the sides of the bowl and mix on high speed for 30 seconds. This breaks up the artichokes and disperses the spinach.12 ounces frozen spinach, 14 ounce can of artichoke hearts, 8 ounce can of water chestnuts, 1 teaspoon soy sauce, 1 teaspoon cholula or your favorite hot sauce, 1 teaspoon fine grind sea salt or kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper
- Cover the bowl with plastic wrap or transfer the dip to another container and cover with plastic wrap or the lid of the container. Refrigerate for at least 2 hours for the best flavor. You can make the dip up to 24 hours in advance.
- Serve with assorted crackers and vegetables.
Notes
Instructions for making Hot Spinach and Artichoke Dip
Preheat the oven to 400℉/200℃
Place the cold dip into an oven safe dish. You want the dip to be about 2" deep.
You can use any kind of cheeses you like and the amount you use will depend on the size of the dish you are using. You want enough dip to completely cover the top and be about ¼" thick.
Bake uncovered at 400℉/200℃ for 15-20 minutes or until the cheese has completely melted and is starting to turn golden brown.
Let sit for 5 minutes before serving.
Nutrition
Serving: 0.25cup | Calories: 124kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 371mg | Potassium: 143mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2875IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg