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Last Updated on July 8, 2022 by Kayla Berman
Cold Artichoke Dip is the ultimate appetizer recipe! Made with artichoke hearts, parmesan cheese, sour cream, fresh chives, lemon zest, and no mayo … this easy, cheesy, and creamy dip is full of bright flavor. It is best served with tortilla chips, toasted bread, crackers, or veggie sticks! Perfect for a holiday party appetizer, game day snack, or any celebration in between.
Looking for more cold dip recipes? Check out my high protein greek yogurt veggie dip.
Perfect Easy Cheesy Party Dip
Give me any sort of dip and I am a happy camper. I love them hot, cold, baked, fresh, homemade, or even bought from the store! Dip recipes are simply the perfect appetizer to serve or snack to munch on.
Plus I would say dips are usually quite easy recipes. And this artichoke parmesan dip recipe takes easy to another level! You’ll have it ready to go in less than 15 minutes in only one bowl.
This cheesy and creamy recipe is full of bright flavors, simple ingredients, and is my favorite dip for a holiday party or football game day. I promise you and anyone else enjoying this dip will not be missing the spinach!
This cold dip is made with less than 10 simple ingredients! They’re cheesy, flavorful, and fresh – and come together to make the most perfect dipping experience.
- Cream Cheese: Cream cheese is the main base of this delicious dip! It gives an unbeatable cheesy flavor and creamy texture. You’ll need 8 oz.
- Sour Cream: The other base is sour cream. It gives a bit of a tang and also helps with the creamy factor. Add 6 tbsp!
- Artichoke Hearts: Artichoke hearts have got to be the star of the show here! 1 cup of canned artichoke hearts are used. A can of artichoke hearts can be found in almost any grocery store!
- Parmesan Cheese: Parmesan cheese takes this dip to a whole new tasty level. The strong cheese flavor is just so good! Use a freshly grated cheese for best results. 1/2 cup is all you need.
- Garlic Powder: This artichoke dip gets lots of it’s flavor from 1 tsp of garlic powder. So yummy!
- Fresh Chives: Fresh chives add such a delicious and fresh taste. 1 tbsp chopped is perfect.
- Lemon Zest: To make this recipe bright, extra fresh, and to add a little zing – use 1/2 tbsp lemon zest.
- Salt & Pepper: Lastly, add salt and black pepper to taste.
Substitutions & Additions
There a few substitutions and additions you could make to this recipe in order to customize it to your personal preferences or needs!
Sour Cream: The sour cream here can be replaced with plain greek yogurt. It’s a lighter, healthier option!
Garlic Powder: I used garlic powder in this dip, but it could of course be swapped with fresh garlic. Just mince it really finely and throw it in!
Chives: Fresh chives add incredible flavor here, but you could use dried chives instead if you would like. Green onion would also add a good flavor!
Fresh Spinach: This is a spinach-less artichoke dip! But you could totally throw some fresh spinach in to get that classic dip we all know.
How To Make This Recipe
This tangy artichoke dip is such a quick appetizer option! You can whip this cheesy dip together in less than 20 minutes from start to finish.
It’s the perfect cold appetizer to bring to parties, family gatherings, the super bowl, or any holiday celebration!
Step by Step Instructions
Step 1: First add the cream cheese and sour cream to a medium bowl. Mix until well combined and smooth.
Step 2: Then add the chopped artichokes, parmesan cheese, fresh chives, lemon zest, garlic powder, salt, and pepper. Combine evenly. Add more salt & pepper to taste if needed.
Step 3: Optional: Chill for at least 30 minutes before serving.
Step 4: Transfer the artichoke mixture to a serving bowl and serve with toasted bread, crackers, tortilla chips, or even veggie sticks. Enjoy!
Melt the cream cheese slightly before adding to the dip. This will make mixing a whole lot easier!
To save some arm strength and make mixing even easier, combine all the ingredients in a food processor. You could blend until smooth or leave some chunks!
Chop the artichoke hearts pretty small! I don’t know about you, but I like very small pieces of artichoke in my dip. I don’t want to get a whole mouthful!
To make this dip taste the best to you, season to taste! This may seem obvious, but there is no one size fits all when it comes to salt and pepper amounts.
Refrigerate overnight or at least for a few hours for the best artichoke dip.
Frequently Asked Questions
Can you eat canned artichokes raw?
Absolutely! Canned raw artichokes are used in this dip and can most definitely be eaten just as is.
Can I make this recipe ahead of time?
Yes, totally! This dip is actually better when made ahead of time. It lets all the flavors really marinate and develop.
If you’re serving at a party or event I recommend making only 1 day before!
Do you have to heat up artichoke dip?
Nope! This artichoke dip is meant to be enjoyed cold.
If you are looking for a hot dip option check out my or !
What to serve with artichoke dip?
Artichoke dip can be served which pretty much anything you like to dip!
I recommend fresh vegetables, crackers, tortilla chips, pita chips, or crusty bread. You could also add this easy recipe to a charcuterie board! It would make for the perfect dipping option.
How to best store this recipe?
To store this cheesy recipe, transfer dip to an airtight container. Then place in the refrigerator.
How long does artichoke dip last in the fridge?
Leftover dip will last for about 5 days in the fridge!
Love this recipe? Check out more easy & delicious appetizers…
- Baked Cream Cheese Salsa Dip
- Whipped Ricotta Crostini
- Baked Brie Bites
- Buffalo Chicken Meatballs
- Healthy French Onion Dip
- Pesto Flatbread Pizzas
- Air Fried Ravioli
- Cheesy Bacon Corn Dip
Connect with me!
If you make this artichoke dip recipe or any of my other recipes, I would absolutely love to know! Tag me @wellnessbykay on Instagram so I can see and share your recreations.
Love this recipe?Leave a comment and a rating!I love to see and it helps me continue to develop delicious recipes for this blog.
Cold Parmesan Artichoke Dip
Cold Artichoke Dip is the ultimate appetizer recipe! Made with artichoke hearts, parmesan cheese, sour cream, fresh chives, lemon zest, and no mayo … this easy, cheesy, and creamy dip is full of bright flavor. It is best served with tortilla chips, toasted bread, crackers, or veggie sticks! Perfect for a holiday party, game day snack, or any celebration in between.
- Author: Kayla Berman
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: 8 Servings 1x
- Category: Appetizer
- First add the cream cheese and sour cream to a medium bowl. Mix until well combined and smooth.
- Then add the chopped artichokes, parmesan cheese, fresh chives, lemon zest, garlic powder, salt, and pepper. Combine evenly. Add more salt & pepper to taste if needed.
- Optional: Chill for at least 30 minutes before serving.
- Transfer to a serving bowl and serve with toasted bread, crackers, tortilla chips, or even veggie sticks. Enjoy!
Keywords: artichoke dip, cold artichoke dip, cold parmesan artichoke dip, parmesan artichoke dip, cold parmesan dip, artichoke dip no mayo, cold artichoke dip no mayo, cold parmesan artichoke dip no mayo, cold artichoke dip no spinach
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The trick to keeping spinach artichoke dip from getting watery is to make sure your ingredients are dry before adding. The recipe will tell you to squeeze the excess moisture from the spinach. You can also pat the artichoke dry after chopping.Can you freeze La Terra Fina spinach artichoke & parmesan dip? ›
Instruction: Keep refrigerated. Do not freeze. Stir and enjoy within 5 days of opening. Microwave: Place dip in a microwave safe bowl.Can you heat cold spinach dip? ›
Yes! You can reheat the dip in the microwave or oven until warmed through.How long does artichoke dip last? ›
HOW LONG WILL HOMEMADE Artichoke SPINACH DIP LAST? Baked Spinach Artichoke Dip will last about 4-5 days in the refrigerator.How do you thicken cold spinach dip? ›
- Give it a good stir.
- Then add a bit more cream cheese (or even some finely shredded cheese) to bring it back to life.
- As a last resort, you can mix in a small amount of cornstarch (½ tsp at a time).
Combine equal parts cornstarch and cold water. Stir together until smooth. Pour into your sauce and cook over medium heat, stirring continually, until the sauce reaches your desired consistency. Test the sauce with a spoon.How long does uncooked spinach artichoke dip last in the fridge? ›
When properly stored in an airtight container, homemade spinach artichoke dip will stay fresh for up to five days in the fridge. Start checking for signs of spoilage at three or four days.How long does unbaked spinach artichoke dip last in the fridge? ›
If spinach artichoke dip with fresh spinach is stored properly in a sealed container in the fridge, it will last for 6 days.What do you serve with spinach and artichoke dip? ›
Serve this spinach artichoke dip hot with tortilla chips, crackers, pita bread, or vegetables. If you want to go the extra mile, try making homemade bagel chips or homemade crostini.Can you heat up cold artichoke dip? ›
Cold artichoke dip tastes fantastic when heated as well. To serve it warm, just microwave the dip until it is heated through. Alternatively, if you are craving a cheesy dip, add mozzarella cheese to this recipe and bake it until it is gooey and delicious!
You can prep this dip a day or so ahead, cover it tightly, and keep it in the fridge until you're ready to serve it. Then just warm it up and put it out for your guests. It's a great make-ahead appetizer!How long is cold spinach dip good for in the fridge? ›
Assuming the dip hasn't been sitting out for more than an hour or two, it should keep for 2-3 days if tightly covered in the refrigerator.Why is my artichoke dip greasy? ›
Do not increase the heat and cook for less time to try and rush the recipe. This will most likely result in a greasy dip.
Yes! Wait until the artichoke dip has cooled if you are freezing leftover dip. You can also assemble and freeze this recipe before cooking it.How do you thicken a cold sauce without heating it? ›
Use guar gum to thicken a cold sauce.
Guar gum is a powder made from a seed native to the Asian tropics. It's a great alternative to starches or flour, when you need to thicken a sauce that is already cold. Use 1 to 2 teaspoons (5 to 10 g) of guar gum per quart (1 L) of sauce or liquid that you want to thicken.
I've been making spinach dip for years, but using fresh baby spinach in place of frozen, chopped spinach makes all the difference! If you've got a few extra moments, I highly recommend using fresh.Will sour cream thicken a dip? ›
Heavy cream, sour cream, or yogurt are all excellent for thickening soups and sauces, but you have to be careful about boiling them or they may break and curdle.How do you firm up a dip? ›
Add a tablespoon or two of plain Greek yogurt to thicken a creamy dip. The naturally heavy, creamy texture of Greek yogurt makes it a healthy alternative to sour cream or mayonnaise. Obviously, not every creamy dip blends well with the tartness of Greek yogurt, so use sour cream or mayo as an alternative.What is the proper consistency for dip? ›
It is important for a dip to have the proper consistency. Any dip should be soft enough to scoop up with a cracker, chip, or vegetable, but thick enough to stay on it. Serve each dip at the proper consistency and serving temperature. Most dips become thicker as they are held in the refrigerator.How do you thicken spinach artichoke dip? ›
For best results, I'd recommend tapioca starch. It does a great job of thickening into a stringy, cheese-like consistency when warmed through. How do you fix runny spinach dip? If your hot spinach artichoke dip appears runny, pop it back in the oven and keep baking until thickened to your desired consistency.
Generally, spinach dip is good for 3 to 4 days in the fridge. Within that period, the dip is fresh and undoubtedly safe to eat. While you can freeze spinach dip, we don't recommend doing so.How long do uncooked artichokes last in the fridge? ›
When properly stored, whole fresh artichokes last in the fridge for up to seven days. Cooked artichokes last five days in the fridge with proper storage. Whether cooked or uncooked, storing artichokes in an airtight container or in a tightly sealed storage bag will retain the best quality.Can I freeze unbaked spinach artichoke dip? ›
Yes, you can freeze artichoke dip for up to 3 months. You can freeze it both baked and unbaked.Can you reheat spinach artichoke dip twice? ›
Yes, you can reheat this spinach artichoke dip! Just be careful when heating it up again, since it may cause the cheese to melt. If you want to reheat it for longer periods of time, just add some extra water to the baking dish to prevent the cheese from melting.What chips go well with spinach artichoke dip? ›
Pita Chips with Spinach Artichoke Dip
Pita chips are made from baked or fried pita bread, and they go exceptionally well with artichoke dip. Even if you don't like artichoke, you're bound to love this fantastic dip.
The sweet and slightly wild taste of lamb well lends itself to a marriage with artichoke hearts. So do other animal proteins, such as chicken or eggs. With aromatic herbs such as thyme, parsley, basil and Roman mint.Why do you soak artichokes in cold water? ›
Wash each artichoke under cold running water or by dunking them several times in a container of water in order to get any dirt out from under the leaves. The leaves of an artichoke are close together and can be difficullt to clean. Cut the stem of the artichoke off at the base so that it will sit upright easily.Can you drink the water after boiling artichokes? ›
Don't worry, the remedy is simple: just make good use of its cooking water. It is an excellent drink, not only from the point of view of health, but also from that of taste. Artichoke water can be drunk during the meal, like a real consommé .Can artichokes be eaten cold? ›
Artichokes may be served hot or cold. To eat, pull off outer petals one at a time. Dip base of petal into sauce or melted butter; pull through teeth to remove soft, pulpy portion of petal.What are the benefits of spinach artichoke dip? ›
Spinach (both fresh and frozen) is a good source of fiber, several B vitamins, and vitamins A, C, E, K. It also contains minerals like iron, magnesium, calcium, manganese, potassium, and copper ( 7 , 8 ). If you add artichokes, you'll get extra fiber, folate, and vitamins C and K ( 9 ).
Reheating Artichokes in the Microwave
You can also reheat cooked artichokes in the microwave. Cooked artichokes can be made ahead of time and can last for a few days in the fridge in a sealed container. To reheat, place on a microwave-safe plate and cook for about a minute on high.
"Provided proper cooling, storage and reheating takes place, it is fine to reheat spinach."Can you eat cooked spinach cold the next day? ›
Sautéed too much spinach for a quick and nutritious side dish at dinner? If you can't eat it all right after it's cooked, it's best to just toss it or eat the leftovers cold (maybe stir them into a pasta salad).Do you need to refrigerate spinach dip sealed? ›
Spinach dip lasts three to four days in the refrigerator. It is essential to store it in an airtight container and at a proper temperature to maintain its quality.How long does homemade dip last in the fridge? ›
Homemade dairy-based dip will generally keep for about 3 to 4 days, assuming it has been continuously refrigerated. Dairy-based dips made with sour cream, cream cheese or other dairy products do not typically freeze well and freezing is not recommended for quality purposes.What alcohol pairs with artichokes? ›
To compensate, wine experts recommend serving artichokes with wines that are highly acidic and contain little to no residual sugar, such as Sauvignon Blanc, Pinot Grigio, Grüner Veltliner, or Albariño.What can't you eat on an artichoke? ›
When you get to the heart of the artichoke, you will notice the fuzzy hair layer referred to as the "choke". This part of the artichoke is not edible. Remove the choke by using a spoon to scoop it out.What is the black stuff on artichoke? ›
Don't worry about black spots on the outside or on the cut end of the stem. Artichokes have an enzyme in them that starts to blacken immediately when it's in contact with the air.What do you have to rub all over artichokes after you have just peeled them? ›
Artichokes start to brown as soon as you cut them. To reduce this oxidation, you'll need a quartered lemon to rub on the cut surfaces of the artichoke.How long is leftover artichoke dip good for? ›
HOW LONG WILL HOMEMADE Artichoke SPINACH DIP LAST? Baked Spinach Artichoke Dip will last about 4-5 days in the refrigerator.
How long does spinach artichoke dip last in the fridge? The cooked dip lasts for 5 days in the fridge. Cover it with plastic wrap or store it in an airtight container.Can you leave dip out overnight? ›
Less Than Two Hours
According to the Canadian Partnership For Consumer Food Safety Education, perishable dairy products such as dips that have cream cheese or sour cream in them should not remain at room temperature beyond two hours.
If your spinach is slimy when you open it on the same day you purchased it, you should be able to return it to the store for a refund or replacement. Wilted spinach, however—leaves that are green and undamaged but just a little limp—can often be revived with a five-minute soak in ice water.Why is my dip watery? ›
Dips can turn watery if food, such as chips or vegetables like carrots and celery, is being dipped directly into the container and then refrigerated and re-opened for later use.What does it mean when spinach is wet? ›
How to tell if spinach has gone bad. It is very easy to tell if spinach has gone bad: it will be dark green or greenish brown, wet or slimy, and will smell a bit like algae or garbage—and taste like it, too.Should you drain spinach water? ›
An easy way to dry it is to place the spinach (in batches) in a potato ricer and squeeze until dry. You won't have wet countertops or dirty kitchen towels trying to squeeze out all the liquid. After cooking frozen spinach, it needs to be completely drained.Do you drain canned spinach? ›
Draining your spinach is often a good idea because 1) it can help get rid of some of that excess sodium, and 2) it can improve its texture. The water that canned spinach soaks up from the brine can make it unappetizing.Can I still use wet spinach? ›
What you see: Spinach that looks “wet.” What it is: Cell membranes breaking down, releasing water; generally, the leaves' cells are collapsing. Eat or toss: This spinach is still perfectly edible, though clearly no longer ideal for a salad; toss it into a stir fry or omelette.Why is my artichoke dip oily? ›
This type of dip can become oily if it's baked for too long at a high temperature. To avoid this, bake for around 25 minutes and set a timer so you don't forget about it in the oven.Do you have to wait for dip to dry? ›
Using quick and light strokes, apply a thin layer of 2in1 Dip Base/Top Coat or Easy Dip Top Coat on all the nails. Allow to dry for 30-60 seconds and repeat for a 2nd layer for a smooth and shiny surface. Do not over brush, this could cause matte spots. Let dry fully for 3 minutes and moisturize with Cuticle Oil.
Our recommendations for drying time:
Activator - allow 3 to 5 minutes for nails to dry. Sealer - allow 2 to 3 minutes for nails to dry.
Yes, dogs can eat spinach, but it's not one of the top vegetables you'll want to be sharing with you pup. Spinach is high in oxalic acid, which blocks the body's ability to absorb calcium and can lead to kidney damage.Is bagged spinach safe to eat? ›
The simple answer: No. "As long as you're buying greens that have been stored properly and you continue to store them properly in your refrigerator at home, there shouldn't be that much nutrient loss," Largeman-Roth says.How can you tell if spinach is overcooked? ›
Overcooking spinach will result in limp, unpleasant leaves which are shorn of their vibrant green colour - it will wilt very quickly so take care when cooking.