Appetizers and Party Food Recipes

Artichoke Spinach Dip

4 servings

I am thrilled to share my Artichoke Spinach Dip, a recipe that has become one of my most popular creations because it simply tastes great. This Cold Cuisine classic is incredibly easy to prepare, combining baby spinach, artichokes, feta, and parmesan into a rich, creamy blend that works perfectly as a party dip or even as a flavorful spread for your favorite sandwich. Read More

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Tom the ChefPublished: 2.7.2026
Appetizers and Party Food Recipes
VegetarianGluten-freeLow-carb
15 min.
15 min.
1/5
367 calories Per Serving (of 4) Read More

Before You Start

Let’s talk about important parts of the recipe before you start…

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Welcome to My Artichoke Spinach Dip Kitchen

Hello, I am Tom the Chef, and I want to welcome you to the preparation of my Artichoke Spinach Dip. This recipe is a highlight of my work at the Tom the Chef because it brings people together. My Artichoke Spinach Dip is a versatile Cold Cuisine masterpiece that serves 4 people and takes only about 30 minutes of active time to prepare. Whether you are looking for an easy recipe to impress guests or a new savory spread for your lunch, this Artichoke Spinach Dip is the answer. We will be using high-quality ingredients like baby spinach and extra virgin olive oil to ensure the best flavor. Let’s look at the specific steps and cooking techniques required to make this Artichoke Spinach Dip perfectly every time.

Mastering the High-Heat Sauté of Baby Spinach

In my Artichoke Spinach Dip, the first step involves a very specific cooking technique for the baby spinach. I start by preheating a fry pan on high heat with 2 TBSP of frying oil. It is important that the pan is hot before adding the 1 cup of baby spinach. I sauté the leaves while stirring constantly for about 1 to 2 minutes. This high-heat method for the Artichoke Spinach Dip ensures that the baby spinach reduces its volume quickly without losing its vibrant color. This prepared spinach provides the essential base texture for the entire Artichoke Spinach Dip recipe.

The Critical Cooling and Straining Phase

Once the baby spinach for the Artichoke Spinach Dip is sautéed, I immediately move it to a strainer. This is a vital part of the food preparation process. I allow it to sit for 10 to 15 minutes to release all excess liquid and to cool down completely. If you skip this step, the Artichoke Spinach Dip will become too thin or watery. To maintain the integrity of the mayonnaise and feta cheese in the Artichoke Spinach Dip, the spinach must be cool before it is incorporated into the mixing bowl.

Building the Creamy Foundation with Mayonnaise and Olive Oil

The richness of my Artichoke Spinach Dip comes from the combination of 1/2 cup of mayonnaise and 1 TBSP of Extra Virgin Olive Oil. These fats carry the flavors of the garlic and artichokes throughout the palate. While I have noted that a healthier version of the Artichoke Spinach Dip can be made by substituting the mayonnaise with plain white yogurt—which is a modification not part of the original recipe—the standard version uses mayo for that classic Cold Cuisine mouthfeel. This base is what makes the Artichoke Spinach Dip such an effective sandwich spread.

Selecting and Preparing the Artichoke Hearts

The namesake of the Artichoke Spinach Dip requires careful preparation. I use 1 cup of canned artichokes that have been thoroughly drained. I then roughly chop them. In this Artichoke Spinach Dip, the rough chop is intentional; it ensures that every bite has a piece of artichoke heart, providing a contrast to the smooth mayonnaise and the soft baby spinach. This is a key element that defines the character of my Artichoke Spinach Dip and makes it a standout among savory spreads.

The Dual-Cheese Blend: Feta and Parmesan

For the cheese component of the Artichoke Spinach Dip, I use a combination of 1/2 cup of crumbled feta cheese and 1/4 cup of grated parmesan cheese. The feta cheese must be drained well before being added to the Artichoke Spinach Dip. This duo provides a complex flavor profile: the feta is tangy and bright, while the parmesan adds a deep, salty finish. This cheese blend is what gives the Artichoke Spinach Dip its Mediterranean flair and ensures it remains one of my most popular party appetizers.

Integrating Grated Garlic and Essential Seasonings

I find that the best way to distribute flavor in the Artichoke Spinach Dip is to use grated garlic rather than chopped. I use 1 OZ of peeled and grated garlic. This cooking technique allows the garlic oils to permeate the Artichoke Spinach Dip evenly. I then finish the seasoning with 1/2 TSP of salt and 1/4 TSP of ground pepper. These simple additions are crucial for highlighting the natural flavors of the baby spinach and artichokes within the Artichoke Spinach Dip.

Final Assembly and the Overnight Settling Secret

To finish the Artichoke Spinach Dip, I place all the prepared ingredients into a medium mixing bowl. Using a silicone spatula, I fold the mixture well until everything is nicely combined. However, the most important part of my Artichoke Spinach Dip process is the wait. I recommend you refrigerate the Artichoke Spinach Dip overnight. This resting period allows the artichokes, feta cheese, and garlic to settle and meld together. This extra time is what transforms a simple easy recipe into the famous Artichoke Spinach Dip you see on the Tom the Chef website.

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Artichoke Spinach Dip

4 servingsTom the ChefPublished: 2.7.2026 ☆☆☆☆☆0x(write a review)👁321x
15 min.
15 min.
1/5
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Ingredients:

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2 TBSP of frying oil (any kind) (adjust if needed)
1 cup of baby spinach
½ cup of mayonnaise (*)
1 TBSP of Extra Virgin Olive Oil
½ cup of feta cheese - drained and crumbled
¼ cup of parmesan cheese - grated
1 cup of artichokes - canned, drained and roughly chopped
1 OZ of garlic - peeled and grated (or pressed)
½ TSP of salt
¼ TSP of pepper - ground

* For a healthier version, you can partially or totally substitute with plain white yogurt.

Tools:

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1x Measuring Spoons
1x Measuring Cups
1x Large Fry Pan or Sauté Pan
1x Tongs
1x Colander
1x Medium Mixing Bowl (3 – 4 QT)
1x Small Hand Grater or Garlic Press
1x Silicone Spatula

Nutrition per 1 Serving:(recipe split into 4 servings)

Estimated
Calories 367 Protein 7.1 g Fat 34.3 g Saturated fat 6.4 g Carbohydrate 11.0 g Sugars 0.9 g Fiber 4.0 g Sodium 663 mg Cholesterol 16 mg
VegetarianGluten-freeLow-carb
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:

1.Sauté Spinach:

1.1.

Preheat a fry pan on high heat with 2 TBSP of frying oil and add:

1.2.

1 cup of baby spinach

1.3.

Sauté while stirring until the spinach reduces its volume (about 1 to 2 minutes).

1.4.

Then place into a strainer for releasing the liquid and cooling (about 10 -15 minutes).

2.Prepare the Spread:

2.1.
Place in a medium mixing bowl:
½ cup of mayonnaise
1 TBSP of Extra Virgin Olive Oil
½ cup crumbled feta cheese
¼ cup of grated parmesan
1 cup of artichokes
1 clove of garlic – grated
½ TSP of salt
¼ TSP of ground pepper

Cooled sautéed spinach (from the previous step).

2.2.

Fold well together with a spatula until nicely combined.

3.Refrigerate overnight for best results (the ingredients will then more completely settle).

Glass bowl of Artichoke Spinach Dip with creamy texture and visible spinach pieces
Glass bowl of Artichoke Spinach Dip with creamy texture and visible spinach piecesArtichoke Spinach Dip in a glass bowl, spread on bread, with sliced bread and tortilla chips.Glass bowl of Artichoke Spinach Dip with bread slices, tortilla chips, and dip on toast.Glass bowl of Artichoke Spinach Dip beside a slice of bread spread with it, plus sourdough loaf and tortilla chips.

Popular questions

How can I serve this Artichoke Spinach Dip to get the best results for my guests?

While the Artichoke Spinach Dip is a fantastic standalone dish, it is best served with Rustic Bread, Baguettes, or my specific Czech Rolls Rohliky. You can even use the Artichoke Spinach Dip as a sandwich spread to elevate a simple lunch. Because it is a Cold Cuisine item, ensure it has been refrigerated properly before serving to maintain the best texture.