How long can spinach artichoke dip sit out?

Whether served as a hot dip or transformed into a Spinach Artichoke Pasta Salad , any dish containing dairy (like sour cream or mayonnaise) should not sit out for more than 2 hours at room temperature. If the temperature is above 90°F, limit it to 1 hour. Always refrigerate leftovers promptly to ensure safety and freshness.

Are artichoke hearts good in pasta salad?

Absolutely. Artichoke hearts add a tender texture and subtle tang that balances creamy dressings and fresh greens. In Spinach Artichoke Pasta Salad , they mimic the classic dip flavor while holding up beautifully against pasta and cheese. They also absorb seasoning well, enhancing the flavor of every bite.

How do you eat spinach artichoke dip?

Spinach artichoke dip is traditionally enjoyed with crusty bread, crackers, or vegetables like bell peppers and carrots. But when transformed into a pasta salad, like in this recipe, you enjoy it cold or slightly chilled—making it ideal for potlucks, picnics, or meal prep lunches.

What’s the best thing to serve with spinach artichoke dip?

When served in dip form, pair it with pita chips, toasted baguette slices, or sliced veggies. As a Spinach Artichoke Pasta Salad , it pairs beautifully with grilled proteins, flatbreads, or light soups. It’s especially great alongside Mediterranean or Italian-inspired mains, offering a creamy contrast to bold flavors.

Spinach Artichoke Pasta Salad: 7 Remarkable Tips for Creamy Results

Description

Spinach Artichoke Pasta Salad blends creamy dip flavors with pasta and greens. Perfect make-ahead salad for potlucks, lunches, and gatherings.

Ingredients

1 pound penne pasta
2 cans (15 ounces each) whole artichoke hearts, rinsed, drained, and roughly chopped
3 cups fresh spinach, stems removed and chopped
½ cup shredded Parmesan cheese
¾ cup sour cream
⅓ cup mayonnaise
1½ teaspoons Italian seasoning
1 teaspoon dried parsley
2 tablespoons fresh lemon juice
1 garlic clove, minced
Salt and pepper, to taste

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Instructions

Cook the penne pasta in a large pot of salted water until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
In a mixing bowl, whisk together sour cream, mayonnaise, Italian seasoning, parsley, lemon juice, minced garlic, salt, and pepper until smooth.
Place the cooled pasta in a large serving bowl. Add the dressing and toss to coat evenly.
Gently fold in the spinach, chopped artichoke hearts, and shredded Parmesan.
Mix thoroughly to combine. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.