15-Minute No-Bake Spinach Artichoke Dip
A creamy, cold spinach and artichoke dip blending softened cream cheese, mozzarella, and sour cream with drained vegetables and warm spices. Ready in minutes, this appetizer works for casual gatherings, potlucks, or game day spreads. The no-bake format sets it apart from traditional baked versions, delivering a lighter texture while maintaining rich, savory flavor from the cheese base and earthy artichokes.
Ingredients
- 8 ounce cream cheese, softened
- 8 ounce mozzarella cheese, shredded
- 1 cup sour cream
- 12 ounce artichoke hearts, canned, drained, chopped
- 10 ounce frozen spinach, thawed, drained
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- pita chips, for serving(optional)crackers, vegetable cruditesvaries
texture/flavor varies
Instructions
- 1
Combine cream cheese, mozzarella, and sour cream in a large bowl until fully blended.
- 2
Fold in drained artichoke hearts and spinach until evenly mixed.
- 3
Season with salt, black pepper, and onion powder, stirring to distribute.
- 4
Transfer to a serving bowl and serve alongside pita chips.
Tips
Drain spinach thoroughly by wrapping in a clean kitchen towel and squeezing out excess moisture to prevent a watery dip.
Soften cream cheese at room temperature for 30 minutes before mixing to ensure smooth, lump-free blending.
Prepare up to one day ahead and refrigerate; stir gently before serving to refresh texture.
Good to Know
Cover and refrigerate up to 3 days. Do not freeze (texture degrades upon thaw).
Prepare up to 24 hours in advance; store covered. Stir and adjust seasoning before serving.
Serve chilled as an appetizer at parties, potlucks, or casual gatherings. Pair with pita chips, crackers, or fresh vegetables.
Common Mistakes
Do not skip draining spinach and artichokes to avoid a watery, separated dip.
Do not use cold cream cheese directly from the fridge to avoid lumps in the final mixture.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
texture/flavor varies
FAQ
Can I make this dip warm instead of cold?
Yes. Transfer the mixed dip to a baking dish and bake at 350F (175C) for 15-20 minutes until heated through. This creates a more traditional baked spinach artichoke dip.
What if I only have fresh spinach available?
Use 3-4 cups fresh spinach, roughly chopped. Cook in a skillet over medium heat until wilted, then drain well and cool before folding into the dip.
How long can I keep this dip in the refrigerator?
Cover and store for up to 3 days. Stir before serving. Do not freeze, as the dairy-based mixture becomes grainy and separates upon thawing.