Spinach and Artichoke Dip (Cold)

Inspired by a Sunday dinner, a chance meeting, and a whole lot of talking

When you come from a family of talkers, it doesn’t matter where you are—you’re bound to leave with a new friend (or five). That’s just how it is with us. Whether we’re in line at the grocery store or floating in the middle of the ocean, we’re gonna strike up a conversation. That’s not just true for me—it runs in the family. A couple of years ago, my sister-in-law Freedom and my niece Morgan were on a Caribbean cruise when they met another family while sitting out by the pool.

Turns out, even though they were from California and we’re from South Carolina, we had a whole lot in common. They laughed, swapped stories, and bonded so much that the next summer, instead of going on another cruise, that family came to South Carolina for their vacation! Morgan gave them the grand tour—from Charleston’s cobblestone streets to the foothills of the Blue Ridge Mountains. And before they left, we all sat down for our weekly Sunday Dinner.

That Sunday Mrs. Pontarolo (the California mama) brought a cold spinach and artichoke dip served in a soft bread bowl—and y’all, it was something else. Creamy, tangy, perfectly garlicky, and downright addictive. It quickly became a staple for our family—whether it's a party, game night, or just when we need a little reminder that the best recipes often come from the most unexpected friendships.

Now every time I make this dip, I think about that dinner, the laughter we shared, and how sometimes all it takes is a little conversation to turn strangers into extended family.

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Prep Time: 10 minutes
Chill Time: 1-2 hours
Total Time: ~2 hours

Ingredients:

• 1 (10 oz) package frozen chopped spinach, thawed and well-drained

• 1 (14 oz) can artichoke hearts, drained and chopped

• 1 cup mayonnaise

• 1 cup sour cream

• 1 cup shredded Parmesan cheese

• 1 clove garlic, finely minced (or ½ tsp garlic powder)

• ½ tsp onion powder

• Salt & pepper to taste

• Optional: A dash of hot sauce or squeeze of lemon juice for brightness

Instructions:

1. Prep the Spinach:
   Thaw spinach completely and squeeze out as much liquid as possible using a clean dish towel or paper towels. You want it very dry to avoid watering down the dip.

2. Chop the Artichokes:
   Roughly chop the drained artichoke hearts into bite-sized pieces.

3. Mix the Base:
   In a large mixing bowl, combine the mayonnaise, sour cream, Parmesan cheese, garlic, onion powder, and a pinch of salt and pepper. Stir until smooth and well combined.

4. Add Veggies:
   Fold in the chopped spinach and artichoke hearts. Mix until everything is evenly distributed.

5. Chill:
   Cover and refrigerate for at least 1–2 hours before serving to let the flavors come together. (Overnight is even better.)

6. Serve:
   Serve cold with crackers, tortilla chips, fresh veggies, or toasted bread rounds.

👉 Pro Tips:

• This dip tastes even better the next day.

• You can add a handful of chopped green onions or fresh parsley for a pop of color and extra flavor.

• Want it a little lighter? Use Greek yogurt in place of sour cream.