A party staple is a warm, creamy spinach artichoke dip served with crackers, baguette slices, or vegetables.
Since your homemade spinach artichoke dip is fantastic, and everyone is hungry, you will run out quickly.
On the other hand, the whole party-sized recipe will be too much if you are just making some for yourself. Go ahead and make the entire recipe, but freeze a portion of it to have later.
You can freeze spinach artichoke dip that has cream cheese or non-dairy ingredients for the base. Freeze the dip into small portions before you bake it. Use airtight containers or zip-top freezer bags with as much air removed as possible.
For the best results and to maintain food safety, you should not freeze dips that have already been cooked. If you plan to freeze the dip, mix it up and freeze it, then heat it before serving.
Unbaked spinach artichoke dip will remain good in the freezer for 2-3 months. If you have already frozen it one time, don’t freeze the leftovers a second time.
Continue on for the best tips for freezing homemade and store-bought spinach artichoke dip, recipes for spinach artichoke dip, an analysis of brand name dips, and ideas of what to do with leftovers that you can’t refreeze.
- Tips For Successfully Freezing Spinach Artichoke Dip
- Homemade Freezable Spinach Artichoke Dip
- Freezable Vegan Spinach Artichoke Dip
- Store-Bought Spinach Artichoke Dip
- Creative Uses For Leftover Spinach Artichoke Dip
- Concluding Thoughts
- Related Guides
Tips For Successfully Freezing Spinach Artichoke Dip
You can freeze spinach artichoke dip if you pay attention to the ingredients and carefully freeze it before heating it.
Which Ingredients Freeze Best
Many variations of spinach artichoke dip have mayonnaise or sour cream as the creamy base.
These two ingredients do not freeze well. Therefore, if the recipe you use or the dip you purchase uses mayonnaise or sour cream, you should not freeze it.
Other varieties of spinach artichoke dip use cream cheese, greek yogurt, or a non-dairy base like blended cashews.
You will find that these ingredients stand up to the freezer for 2-3 months.
After 3 months, the milk proteins start to break down, changing the dip’s texture, consistency, and taste.
Freeze Before Baking
When you make a homemade dip with cream cheese or cashews as the base, you should freeze it before you bake it.
You can spread it in a shallow aluminum pan. Place a cardboard or foil cover directly on the dip, then cover the whole pan with foil.
This is a great way to manage if you are pre-planning a party. Then, all you will need to do is take off the cover and pop the spinach artichoke dip into the oven.
Air Tight Storage Methods
You can also store extra dip in an airtight plastic container or a zip-top freezer bag. When you use a zip-top bag, close the bag to lay flat in your freezer and so that most of the excess air is removed.
If you made a large batch but won’t use it all at once, bake half of it and freeze the other half to eat later.
Homemade Freezable Spinach Artichoke Dip
This recipe for Spinach Artichoke Dip has cream cheese and some yogurt for the base, making it a strong candidate for freezing.
Preheat the oven to 350 degrees Fahrenheit. Thaw a 10-ounce package of frozen spinach and squeeze out any excess water.
While the oven heats, combine one 8 ounce block of cream cheese that has softened to room temperature, one single-serve container of plain greek yogurt, 1 cup shredded mozzarella, 1 cup shredded parmesan cheese, a 14 ounce can of quartered artichoke hearts, drained, the thawed and drained spinach, and 2 cloves of minced garlic.
At this point, you should freeze any portion of the dip you don’t want to use immediately.
Spray a baking dish (9×9 for the whole recipe) with cooking spray and spread the mixture in the bottom of the pan. Bake at 350 degrees for 20-25 minutes.
Freezable Vegan Spinach Artichoke Dip
If you love spinach artichoke dip, but dairy is off the table for you, use cashews and other non-dairy products to make a delicious dairy-free version of this popular dish.
Preheat the oven to 425 degrees Fahrenheit. As it heats, prepare your other ingredients, starting with the cashews.
Soak 1 ½ cups of raw unsalted cashews in very hot water for 5-10 minutes to soften them.
Drain the cashews and put them in your high powered blender along with 1 ½ cups unsweetened non-dairy milk, ¼ cup nutritional yeast, 1 ½ teaspoons garlic powder, 1 ½ teaspoons onion powder, 1 teaspoon kosher salt, and the juice of one small lemon. Blend these ingredients until they are smooth and creamy.
You can use fresh or frozen spinach in this recipe. For fresh spinach, sautee 14 ounces of spinach until it is wilted, then add it to the blender.
If you have frozen spinach, thaw and squeeze out any excess water with cheesecloth or paper towels before adding it to the blender.
Drain and chop one can of artichoke hearts, then add to the blender.
Pulse the blender a few times to mix up the spinach and artichoke, but not so long that they are creamed. This mixture will be runny.
Spread the mixture in a medium baking dish, cover, and bake for 10 minutes. Remove the cover and bake for 10 more minutes. Top with almond parmesan for an extra delight.
In order to successfully freeze this vegan spinach artichoke dip, bake it first, let it cool to room temperature, then store it in an airtight container in the freezer for 2-3 months.
Store-Bought Spinach Artichoke Dip
Many stores carry already prepared spinach artichoke dip. Some are refrigerated, and you can eat them cold or warm them in the microwave. Others come frozen and should be heated in the microwave or the oven.
You should check the ingredients to see if the dip you like has mayonnaise or sour cream in it. If so, you should not freeze it.
For the best results and for your safety, you should not freeze dip that has been previously heated.
We have researched a few common brands and have sorted them here with information about the ingredients and whether or not you can freeze them.
Mayonnaise And Sour Cream Based Dips
The La Terra Fina brand of spinach artichoke dip is available at many grocery stores, including Costco and Sam’s warehouses.
This mayonnaise-based dip says explicitly DO NOT FREEZE on the label.
Stonemill Kitchens’ spinach artichoke dip is another mayonnaise-based product. Stonemill’s website says, “We recommend that you do not freeze Stonemill Kitchens Dips as doing so often causes the dips to break down.
Thawed dips do not retain original appearance or taste.” You can find Stonemill Kitchen’s dips at Wal-Mart, Costco, and other grocery stores.
Target’s store brand, Good & Gather, is also a mayonnaise-based dip and is therefore not suitable for freezing. The label instructions say to refrigerate or discard leftovers.
Cream Cheese Based Spinach Artichoke Dips
Member’s Mark (Sam’s) and Marketplace (Walmart) spinach artichoke dips are cream cheese based products, so they should freeze for 2-3 months. These product lines are the property of Sam’s Club and Wal-Mart.
TGI Friday’s spinach artichoke dip is in the freezer section of your local grocery store. The base of this recipe is cream cheese, so it is stable in the freezer.
The instructions on the box say not to reuse the pan it comes in, although it doesn’t give any information about refreezing leftover portions.
It is probably best to stick with the idea that you should not refreeze the dip after being cooked.
Another spinach artichoke dip that comes already frozen is Trader Joe’s. This recipe does have sour cream as the main ingredient, so refreezing it after heating is not recommended.
Creative Uses For Leftover Spinach Artichoke Dip
If you have leftover spinach artichoke dip, rather than freezing it you might want to try one of these creative ways to incorporate it into another meal.
Spinach Artichoke Pasta Sauce
Use your leftover spinach artichoke dip as a pasta sauce. Make your favorite pasta, then add some shredded chicken, the leftover dip, and top with parmesan cheese. You can add additional sour cream or cream cheese to stretch the sauce a little more.
Heat over low until the sauce is smooth.
Spinach Artichoke Crescent Rolls
For a tasty side dish, spread your leftover spinach artichoke dip on crescent roll dough and sprinkle on a little shredded parmesan.
Then roll the crescents and bake according to the label instructions.
Spinach Artichoke Baked Chicken
Pan-sear chicken breasts on both sides until they are almost cooked through.
Arrange them in a baking dish and spread your leftover spinach artichoke dip on top of the breasts. Top with some shredded parmesan cheese.
Bake at 350 degrees for 10-12 minutes or until they are completely cooked.
Spinach Artichoke Turkey Sandwiches
Is a warm pan of spinach artichoke dip one of your family’s favorite Thanksgiving treats?
You can combine leftovers from the big meal in one delicious s sandwich. Spread some artichoke dip on a couple of leftover rolls or bread, and add a few slices of turkey.
Spinach Artichoke Baked Potatoes
Baked potatoes are a flexible and simple meal for any family. You can put just about anything on top of a baked potato.
Try using your leftover spinach artichoke dip on top of your baked potato for creamy goodness and an extra serving of vegetables.
Spinach Artichoke Pizza Sauce
Make your own pizza at home, and use your leftover spinach artichoke dip instead of regular tomato sauce on the pizza. Top with more spinach, mushrooms, parmesan, and mozzarella.
You can freeze spinach artichoke dip if the base of the dip is cream cheese or a non-dairy option.
Mayonnaise-based dips do not freeze well. It is best to store the dip in an air-tight container or zip-top freezer bag for up to 3 months.
Your frozen dips will turn out better if you freeze them before heating them.
Another option for dealing with leftover spinach artichoke dip is to use it in other recipes like pasta sauce or as a spread on a sandwich. Enjoy your spinach dip in many creative ways.
My name is Keren Tayler. I am a stay-at-home mama to three lovely girls, Sarah + Rachel + Hannah. Prior to becoming a mom, I had a successful career in the accounting field, steps away from becoming a CPA. I decided to give up on my career in order to raise my own kids (as opposed to letting a nanny do it, no judgment here :)) I learned a lot and I love sharing it with other moms. Along the way, I also became a Certified Food Handler.