Cold Artichoke Dip

5 from 1 vote

Cold Artichoke Dip is an easy, no-bake appetizer made with tender artichoke hearts, cream cheese, sour cream, mayonnaise, Parmesan cheese, and Knorr Vegetable Recipe Mix. It takes just 15 minutes to put together and is perfect for making ahead for parties, holidays, and game days. Serve it chilled with warm pita bread, toasted baguette slices, pita chips, or crackers.

Prep Time15

Chill Time2

Total Time2 15

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 168kcal

Author: Jami Powell

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.

Video

Notes

Cooking Notes

Pat the artichoke hearts completely dry before chopping so the dip stays thick. Chill for at least 1 hour, since the Knorr mix needs time to soften and season the dip.

Tips for Best Results

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.

How to Know It's Ready

The dried vegetables should be soft with no crunch, and the dip should be thick enough to hold its shape on a pita wedge.

Nutrition