Amazing No Cook Spinach Artichoke Dip

Amazing No Cook Spinach Artichoke Dip

4 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
bronxdog
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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Ingredients

Adjust Servings

Original recipe yields 32 servings

Directions

  1. Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl.
  2. Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.

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Reviews (4)

Rate This Recipe
Sarah Jo
11

Sarah Jo

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.

cookbookangie
1

cookbookangie

Delicious! The only change I made was to add a can of water chestnuts (chopped fine).

Sasha
1

Sasha

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!

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 92 cal
  • 5%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 3.8 g
  • 1%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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