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No Cook Spinach Artichoke Dip

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.


  • 1 sweet onion, cut into quarters
  • 8 cloves 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 (1.4 ounce) package dry vegetable soup mix (such as Knorrยฎ)
  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • 1 cup reduced-fat mayonnaise
  • 1 (8 ounce) container reduced-fat sour cream


  • Step 1Blend 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.
  • Step 2Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.

Nutrition Facts

Per Serving:95 calories; protein 4.6g 9% DV; carbohydrates 4.4g 1% DV; fat 6.8g 10% DV; cholesterol 16.3mg 5% DV; sodium 282.9mg 11% DV.


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