Cold Artichoke Dip is a creamy no-bake appetizer recipe with easy preparation and make-ahead convenience. Chopped artichoke hearts are folded into a cream cheese and Parmesan base seasoned with Knorr Vegetable Recipe Mix, then chilled until the flavors come together.
For more crowd-pleasing chilled dips, try our Cold BLT Dip with Cream Cheese.
Cold Artichoke Dip at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- 🧊 Chill: 1 to 2 hours (for best flavor and texture)
- 👥 Servings: 12 to 16
- 🔥 Cook Method: No-Bake
- 🍽️ Cuisine: American Appetizer
- 👩🍳 Pair With: Warm pita wedges, a tray of Mini Caprese Skewers with Salami Roses, or crisp cucumber and bell pepper strips
- ⭐ Difficulty Level: Easy
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After trying this with every dipper we had, warm pita wins. You can also serve it with our za'atar lavash crackers for a homemade dip board. ~Jami
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Why We Love This Recipe
- Frees Up Your Oven: Everything mixes in one bowl with a hand mixer, so your oven stays free for casseroles on busy holiday days.
- Better When Chilled: A rest in the fridge softens the dried vegetables in the mix and turns a flat-tasting dip into a savory, well-seasoned one.
- Thick Enough to Scoop: Patting the artichokes dry keeps the dip sturdy, so it clings to pita and crackers instead of sliding off.
- Easy Party Pairing: It holds up well on a buffet, and setting it out next to our Tangy Dill Pickle Dip gives you two make-ahead dips with almost no day-of work.
Key Ingredients
- Artichoke Hearts: Buy the cans packed in water, not marinated jars, so the oil and vinegar don't take over the dip. The step that matters most is drying them. Squeeze gently and pat with paper towels, or the dip turns loose by the next day. Use any extras in our Pesto Casarecce Pasta Salad.
- Cream Cheese: Full-fat cream cheese gives the dip its body. Let it sit out until a finger presses in easily. Cold cream cheese leaves small lumps that never fully smooth out once the sour cream goes in.
- Sour Cream and Mayonnaise: Sour cream keeps the dip light and scoopable, while a small amount of mayonnaise adds richness. If you add more mayo, the dip gets heavier and greasier as it sits.
- Parmesan Cheese: Use finely grated Parmesan, not shredded. The fine texture melts into the cold base, while shreds stay stringy and chewy. It also adds salt, which is why you season carefully.
- Knorr Vegetable Recipe Mix: This one packet does the work of onion, dried vegetables, and seasoning. Right after mixing, the dried vegetables are still a little crunchy. That's normal. As it chills, the vegetables soften and the flavor gets stronger, so season lightly at first.
- Dippers: Warm pita and toasted baguette slices hold up best to this thick, chunky dip. Thin crackers can snap, so choose sturdy ones.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Sour Cream: Plain full-fat Greek yogurt works and gives the dip a tangier finish.
- Canned Artichoke Hearts: Thawed frozen artichoke hearts work too. Drain and pat them dry just as well.
- Parmesan Cheese: Finely grated Pecorino Romano adds a sharper, saltier bite, so start with a little less Knorr mix.
- Knorr Vegetable Recipe Mix: A packet of dry ranch or onion soup mix changes the flavor completely. Start with half the amount and taste before chilling.
- Spinach Artichoke: Fold in a cup of thawed, well-squeezed chopped spinach for a cold take on spinach artichoke dip.
- Bread Bowl: Hollow out a round sourdough loaf and fill it just before serving. Cube the removed bread for dipping.
How To Make Cold Artichoke Dip
STEP ONE: Prepare the Artichoke Hearts
Drain both cans in a colander, then press the artichokes gently between paper towels. You'll be surprised how much water comes out.
Chop them into small, bite-sized pieces that fit well on a cracker. Pieces this size scoop easily but still give the dip real artichoke texture.
If you skip drying, the dip looks fine at first but weeps liquid in the fridge.
STEP TWO: Beat the Creamy Base
Beat the softened cream cheese with a hand mixer until completely smooth and fluffy, about 1 minute.
Add the sour cream and mayonnaise and mix until creamy.
Beating the cream cheese alone first is what prevents lumps.
STEP THREE: Season and Fold
Stir in the Parmesan and 1 ½ tablespoons of Knorr Vegetable Recipe Mix until evenly mixed.
Switch to a rubber spatula and gently fold in the chopped artichokes. Folding by hand keeps the pieces whole instead of shredding them into the base.
STEP FOUR: Taste, Chill, and Serve
Taste the dip before it goes in the fridge, while it's still soft and easy to stir. The dried vegetables will still have some crunch, and the flavor will get a little stronger as it chills. If it tastes flat now, stir in more Knorr mix a small pinch at a time until it suits your taste.
Cover and refrigerate for 1 to 2 hours. During this time, the dried vegetables soften and the flavors come together.
Let the dip sit out for 10 to 15 minutes before serving so it softens slightly and scoops more easily. Top with parsley and serve with warm pita or toasted baguette.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Pat the artichoke hearts dry before chopping.
✔️ DO Let the cream cheese soften fully so the base beats up smooth.
❌ DO NOT Use marinated artichoke hearts, which make the dip oily and sour.
❌ DO NOT Add extra salt, since the Knorr mix and Parmesan already bring plenty.
Storage
Store leftover cold artichoke dip in an airtight container in the refrigerator for 3 to 4 days, and give it a good stir before serving again. You can make it up to 24 hours ahead, which deepens the flavor. We don't recommend freezing it, because the cream cheese and sour cream separate and turn grainy once thawed.
Cold Artichoke Dip Recipe FAQs
Cold artichoke dip is mixed and chilled, while hot artichoke dip is baked until bubbly with melted cheese on top. The cold version has a fresher, tangier flavor and doesn't need an oven, which makes it easier for holiday hosting. It also holds up longer on a buffet table than a baked dip that firms up as it cools.
You can, but water-packed canned artichoke hearts work much better. Marinated artichokes add oil and vinegar that thin the dip and compete with the Knorr seasoning. If marinated is all you have, rinse them, drain well, pat them very dry, and taste before adding the full amount of seasoning.
Watery dip almost always comes from artichokes that weren't dried well enough. Canned artichoke hearts hold a lot of liquid, and it slowly leaks into the dip as it chills. Press them firmly between paper towels before chopping. If the dip has already loosened, drain off any pooled liquid and stir in a little more softened cream cheese.
Warm pita wedges and toasted baguette slices are our favorites because they're sturdy enough for a thick dip. Pita chips, crostini, celery sticks, cucumber rounds, and bell pepper strips all work well too. For a lower-carb spread, set out a platter of fresh vegetables only.
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📖 Recipe
Cold Artichoke Dip
VIDEO
Equipment
- Large Mixing Bowl
- Electric hand mixer
- Rubber spatula
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 (14-ounce) cans artichoke hearts packed in water, drained, patted dry, and chopped
- 8 ounces cream cheese softened
- 1 cup sour cream
- ⅓ cup mayonnaise
- ½ cup Parmesan cheese finely grated
- 1 ½ tablespoons Knorr Vegetable Recipe Mix plus more to taste
- fresh parsley finely chopped, for garnish (optional)
- warm pita bread, toasted baguette slices, pita chips, or crackers for serving
Instructions
- Drain the artichoke hearts thoroughly and pat them dry with paper towels. Chop into small, bite-sized pieces.
- In a large mixing bowl, beat the softened cream cheese with an electric hand mixer until smooth. Add the sour cream and mayonnaise and mix until creamy and well combined.
- Stir in the Parmesan cheese and 1 ½ tablespoons of Knorr Vegetable Recipe Mix until evenly mixed in. Gently fold in the chopped artichoke hearts with a rubber spatula.
- Taste the dip. If it needs additional flavor to suit your taste, add more Knorr Vegetable Recipe Mix a little at a time, then give it extra time in the fridge so the added seasoning can soften.
- Cover and refrigerate for 1 to 2 hours so the dried vegetables in the mix soften and the flavors come together.
- Let the dip sit at room temperature for 10-15 minutes so it softens slightly. Garnish with fresh parsley, if using, and serve with warm pita bread, toasted baguette slices, pita chips, or crackers.
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Notes
- Beat the softened cream cheese smooth before adding the sour cream and mayonnaise.
- Fold in the artichokes by hand to keep the pieces chunky.
- Use water-packed artichoke hearts to keep the dip from turning oily.
- Add extra seasoning to suit your taste.
Jami Powell says
Creamy, easy, and no oven needed!