Cold Spinach Artichoke Dip doesn't have to be boring, and this bacon-loaded version proves it. Served chilled and made for easy entertaining, this creamy, cheesy dip is packed with tender artichoke hearts, fresh spinach, sautéed onion and garlic, and crispy bacon for extra savory depth. It's the kind of make-ahead appetizer that's perfect for parties, potlucks, and game day spreads.
If you're looking for a warm, bubbly option instead, be sure to check out our hot spinach artichoke dip.
Recipe Essentials
- 🧊 Served Cold: A creamy spinach artichoke dip meant to be chilled, not baked.
- 🧀 Rich & Savory: Made with cream cheese, sour cream, bacon, garlic, and onions, and NO mayo.
- ⏱️ Make-Ahead Friendly: Best after chilling for about an hour; great for parties and potlucks.
- 🥬 No Watery Dip: Properly drained artichokes and spinach keep the texture thick and scoopable.
- 🏈 Perfect for Sharing: Ideal for game day, holidays, and casual entertaining.
Summarize and Save This Content On
Spinach artichoke dip with bacon has been a long-time family favorite in our house, and it's one of those recipes that disappears fast the moment it hits the table.
Every time I make it, I catch myself wishing I'd set aside a small bowl just for me-because once everyone digs in, there's rarely any left. It's the kind of dependable, crowd-pleasing dip I come back to again and again for gatherings big and small.
If you can't get enough of these flavors, you might also love our spinach artichoke dip without mayo.
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What Makes This Dip Different
- No Mayo (Creamy, Not Gloopy): Instead of mayonnaise, this dip is made with a cream cheese and sour cream base. The result is a thicker, more luxurious texture with a tangy, savory flavor that stays scoopable after chilling.
- Bacon + Sautéed Onion & Garlic = Big Flavor: Our dip starts with crispy bacon, onions, and garlic, which adds a deep, savory backbone you just don't get from no-cook versions. Letting that mixture cool before mixing keeps the dip rich and balanced. Try our goat cheese dip with bacon too!
- Fresh Spinach for Better Texture: This recipe uses fresh spinach, finely chopped, which gives the dip a lighter, fresher bite compared to frozen spinach. It blends smoothly into the dip without watering it down or overpowering the creamy base.
- Served Cold, Made for Sharing: This dip is meant to be served chilled, making it perfect for all types of parties and entertaining, just like our cowboy crack dip. It holds its texture well, travels easily, and tastes even better once the flavors have had time to meld.
Ingredients
- Bacon: Freshly cooked bacon truly makes this easy dip recipe shine! Use leftover bacon to make our bacon aioli. It's a tasty spread for sandwiches.
- Onion and garlic: These aromatics cook up to give this cold spinach dip recipe a solid foundation.
- Artichoke hearts: Used canned artichokes in water. and avoid those in oil or a marinade. Hearts of palm make a great substitution. Try our artichoke and spinach chicken for dinner.
- Cream cheese and sour cream: Form the creamy base while adding plenty of tangy flavors! Feel free to swap the sour cream for Greek yogurt for a similar texture and slightly more tanginess. Our creamy salsa dip is made using cream cheese, too.
- Baby spinach: Many spinach dips rely on frozen spinach, but I love using fresh baby spinach in mine! If you prefer using frozen spinach, make sure it's completely thawed and well drained.
- Worcestershire sauce: Adds depth and boosts the savory, umami flavor without overpowering the dip.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Additional Flavors: Stir in chopped sun-dried tomatoes, roasted red peppers, capers, pimentos, or olives for extra pops of flavor and texture.
- More Cheesy Flavor: Mix in freshly grated Parmesan for extra depth, or use crumbled feta or goat cheese to add a bold, tangy contrast to the creamy base. For more cheesy spinach dishes, try this spinach artichoke grilled cheese.
- Make It Crunchy: Add breadcrumbs, crispy fried onions, or crushed tortilla chips just before serving for extra flavor and a satisfying crunch.
- Spicy: Add the desired amount of jalapeno powder or smoked jalapeno powder to the dip to give it some heat. You can also stir in some chopped jalapenos or green chilies.
For a healthier option, try our healthy spinach artichoke dip instead!
How To Make Cold Spinach and Artichoke Dip
Step 1: Cook Bacon and Onion. Add the bacon, onion, and garlic over medium heat until the bacon is crisp and the onions are tender.
Step 2: Add Artichokes. Add the artichoke hearts and saute for about a minute. Remove from the skillet and drain on a paper towel.
Step 3: Beat. Add the cream cheese and sour cream to a bowl and beat until blended.
Step 4: Mix It. Add the spinach and Worcestershire sauce to the cream cheese mixture.
Step 5: Finish the Dip. Add the artichoke mixture and stir until the ingredients are all mixed together. Serve for your next party along with these fried mac and cheese balls.
Recipe Tips
- Chill before serving: Let the dip rest in the refrigerator for about an hour so the flavors fully meld and the texture sets up. Give it a quick taste after it's chilled and adjust the salt or seasoning if needed as chilling may mute the flavors.
- Drain the artichokes well: Excess liquid can water down the dip, so be sure the artichoke hearts are thoroughly drained before mixing.
- Use room-temperature cream cheese: This helps everything mix smoothly and prevents a lumpy texture.
- Cool and drain the bacon mixture: Remove all excess bacon fat and moisture from the onion and garlic, and let the mixture cool slightly before adding it to the creamy base.
- Adjust consistency carefully: For a thinner dip, add milk one tablespoon at a time until it reaches your desired consistency-too much can thin it out quickly.
- Finely chop the spinach: Smaller pieces blend more evenly into the dip and make it easier to scoop with chips or crackers.
- Storing: This dip will keep well covered in the refrigerator for up to 4 days. I do not recommend freezing leftovers.
For more cold dip recipes, try our crab dip with cream cheese and creamy horseradish dip. Our crab dip with cream cheese is quite tasty and worth checking out too.
Serving Suggestions
- Add crunchy dippers. Serve cheesy artichoke dip with chips, corn or tortilla chips, crackers, baguette slices, our baked pita chips, or bagel chips. You will not be disappointed!
- Get creative with leftovers! Spread flour tortillas with leftover cold spinach dip and cheese for a tasty quesadilla! Serve it up with homemade salsa and our ultimate guacamole!
- Low-carb dippers: Enjoy as a party dip with all your favorite crudite including carrot sticks, celery, cucumber, and bell pepper strips.
Recipe FAQs
Yes, absolutely! This cold dip can be made up to 24 hours in advance. Chilling it ahead of time actually improves the flavor and helps the dip firm up for easier scooping.
Drain the artichoke hearts thoroughly and remove as much moisture as possible from the spinach before mixing. Excess liquid is the most common reason this cold dip becomes watery.
Yes. While this dip is designed to be served cold, it can be gently warmed in the oven or microwave if preferred. If you're looking for a version made specifically to be served hot, try this hot spinach artichoke dip.
Chilling can dull flavors, especially salt. After the dip has chilled, give it a quick taste and adjust the seasoning if needed before serving.
Cold spinach artichoke dip should not sit out for more than 2 hours at room temperature. For longer gatherings, return it to the refrigerator between servings to keep it safe and fresh.
Cold Spinach Artichoke Dip with Bacon Video
Take a peek at our video for Cold Spinach Artichoke Dip! You will be glad you did!
Cold Spinach Artichoke Dip Recipe
Ingredients
- 10 slices bacon, diced
- 1 cup onion, diced
- 2 tablespoons garlic, minced
- 1 can (14 oz) artichoke hearts, diced
- 1 brick (8 oz) cream cheese, softened
- ½ cup sour cream
- 1 bunch spinach, finely chopped
- 1 teaspoon Worcestershire sauce
- milk optional
Instructions
- In a large skillet, fry bacon, onions and garlic until bacon is crisp and onions are tender. Add artichoke hearts and saute for about a minute. Drain on paper towel and set aside.
- In a medium sized bowl beat cream cheese and sour cream until blended together. Add bacon mixture. Stir until combined.
- Add spinach and Worcestershire sauce. Stir until all mixed together.
- Add a little milk if you prefer a thinner dip. I usually don't. It is up to you. Chill inside refrigerator until needed.
- Serve with bread slices for dipping. Enjoy!
Notes
- Chill before serving: Refrigerate the dip for about 1 hour so the flavors meld and the texture sets. Taste after chilling and adjust seasoning if needed, as cold dips can mute flavors.
- Drain the artichokes well: Excess liquid can water down the dip, so be sure the artichoke hearts are thoroughly drained before mixing.
- Use room-temperature cream cheese: Softened cream cheese blends more smoothly and helps prevent lumps.
- Cool and drain the bacon mixture: Remove excess bacon fat and moisture from the onion and garlic, and let the mixture cool slightly before adding it to the creamy base.
- Adjust consistency carefully: For a thinner dip, add milk one tablespoon at a time until it reaches the desired consistency.
- Finely chop the spinach: Smaller pieces blend evenly and make the dip easier to scoop with chips or crackers.
Emma says
My sister and I make this dip all the time. It's great for party's. I like to put the onions and garlic in the skillet aftercare bacon has been cooking for a bit. This makes it easier for me to make sure everything cooks just right. I would also make sure to dice up the spinach enough so that it mixes well. Absolutely delicious. My sister even throws a little green onion on top after. The best!
Karin and Ken says
You just made my day! We love this dip too and I figured we were the only people who did! We love it so much we put it on grilled cheese! That recipe is coming out shortly and I hope you try it if you’re a fan of grilled cheese too. I’m going to try your suggestions and I can’t thank you enough for them. I’ve been making this recipe for so long the changes you suggested will be nice. You have made my day! Enjoy the rest of yours! 💕😊 Karin