Recipe by bronxdog
"This dip was the result of endless combinations to try to come up with some dip that I didn't have to cook for work. Serve immediately or it is even better if you leave it in the refrigerator overnight. Store in nonmetallic air-tight container. The only kitchen utensil you need is a food processor. Best with pita chips, crostini, or some kind of chip with less salt."
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sweet onion, cut into quarters
garlic, or more to taste
1 (14 ounce) can
artichoke hearts, drained and chopped
1 (10 ounce) package
frozen chopped spinach, thawed and drained
1 (8 ounce) package
shredded Parmesan cheese
1 (.4 ounce) packet
dry vegetable soup mix (such as Knorr®)
1 (8 ounce) package
reduced-fat cream cheese, softened
1 (8 ounce) container
reduced-fat sour cream
This is delicious! I loved that this dip already used reduced fat counterparts. I added some fresh ground pepper and a couple dashes of Frank's Hot Sauce but other than that, I followed the recipe exact. Next time I make this, I'll try this heated and see if it's just as good.
Delicious! The only change I made was to add a can of water chestnuts (chopped fine).
Quick, easy and delicious! Enough said.
Made this dip for my husband's work potluck. Didn't have a food processor, but used a hand mixer for the cream cheese, sour cream, and mayo. Used all ingredients exactly as listed on the recipe and it was a big hit! Didn't even need to add anything else. It is perfect as is. Thank you for the delicious recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Amazing No Cook Spinach Artichoke Dip
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 60
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