Spinach Artichoke Dip without Mayo
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Spinach artichoke dip can be made without mayo – and still be a delicious creamy, savory blend of tender spinach, tangy artichokes and rich cheeses. Served warm with crispy tortilla chips or bread, it’s a crowd-pleasing appetizer perfect for gatherings.
What You Will ❤️ About Spinach Artichoke Dip
- Veggies! This recipe is full of spinach and artichoke – no fillers here!
- Creamy & Cheesy – with the perfect blend of mozzarella and cream cheese
- Dump & Bake – Mix everything together and pop it in your baking dish
Ingredients for Spinach Artichoke Dip
Spinach Dip is full of flavor and has a creamy, smooth texture that everyone loves! Here’s what you need:
- Cheeses: Cream Cheese, Mozzarella cheese & Parmesan cheese – so much cheese!
- I like to use full fat cream cheese for this recipe
- You could even add a little sprinkle of feta cheese on top for additional salty flavor
- Sour cream – this is a great replacement for the mayonnaise. You could also substitute nonfat Greek yogurt.
- Fresh Garlic – I prefer fresh – but you could swap with the jarred garlic or garlic powder
- Artichoke hearts – any variety is fine – I used jarred marinated but canned are fine. Be sure to chop them into smaller bite-sized pieces – I used kitchen shears for this.
- Spinach – I used frozen spinach but you could also use 3-4 cups of fresh spinach. It will wilt as you mix with the other ingredients.
- Salt & Black Pepper
Recipe Variations
- Leftovers? – spread a thick layer of spinach artichoke dip on top of a filet of fish or a chicken breast and bake – it’s delicious!!!!
- Spicy – want to make a little spicier version? You could add red pepper flakes into the mixture for a little spice! Be gentle with them – they kick!
- Chicken – cooked shredded chicken can be added before baking as well
- Pasta – spread the mixture over cooked pasta before you bake for a creamy and hearty pasta dinner
How to make Baked Spinach Artichoke Dip without Mayonnaise
This hot spinach artichoke dip recipe is an easy appetizer recipe you can whip up in minutes before it goes in the oven! Doesn’t get much easier than this!
- Preheat your oven to 350℉. Spray an 8×8 baking dish with nonstick cooking spray.
- Be sure to chop spinach and artichokes. If using frozen spinach, lay in cheesecloth or a few layers of paper towels and squeeze the excess liquid from the spinach.
- In a large mixing bowl, add the room temperature cream cheese, sour cream, chopped artichokes, drained spinach, garlic, 1 1/2 cup mozzarella cheese, parmesan cheese, salt and pepper. Stir until well combined.
- Transfer the dip mixture to prepared baking dish and spread into an even layer. Top with the remaining mozzarella cheese.
- Bake at 350°F for 25 minutes, then broil on high for 2-3 minutes to get the cheese golden brown. Serve warm with crackers, pita chips or baguette slices.
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Tips, Tricks & FAQs
How do you store and reheat leftover spinach artichoke dip?
Store leftovers in an airtight container (I like these glass storage ones) in the refrigerator for up to a week. Reheat in the microwave for 1-2 minutes or in the oven at 300º for 25 minutes.
Can I make this in the slow cooker?
Sure – pop in your crock pot on low for 2 hours for the same consistency.
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More Dip Recipes
More Spinach Recipes
Spinach Artichoke Dip with No Mayo
Spinach artichoke dip can be made without mayo – and still be a delicious creamy, savory blend of tender spinach, tangy artichokes and rich cheeses. Served warm with crispy tortilla chips or bread, it’s a crowd-pleasing appetizer perfect for gatherings.
Equipment
Ingredients
- 8 oz cream cheese room temp
- 2 cups mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- 1 cup sour cream
- 3 cloves garlic minced
- 12 oz jar marinated artichoke hearts drained and chopped
- 12 oz frozen chopped spinach thawed and squeezed
- 1 tsp kosher salt
- 1/2 tsp pepper
Instructions
- Preheat your oven to 350℉. Spray an 8×8 baking dish with nonstick cooking spray.
- Be sure to chop spinach and artichokes. If using frozen spinach, lay in cheesecloth or a few layers of paper towels and squeeze the excess liquid from the spinach.12 oz frozen chopped spinach, 12 oz jar marinated artichoke hearts
- In a large mixing bowl, add the room temperature cream cheese, sour cream, chopped artichokes, drained spinach, garlic, 1 1/2 cup mozzarella cheese, parmesan cheese, salt and pepper. Stir until well combined.8 oz cream cheese, 2 cups mozzarella cheese, 1/2 cup parmesan cheese, 1 cup sour cream, 3 cloves garlic, 12 oz jar marinated artichoke hearts, 1 tsp kosher salt, 1/2 tsp pepper, 12 oz frozen chopped spinach
- Transfer the dip mixture to prepared baking dish and spread into an even layer. Top with the remaining mozzarella cheese.2 cups mozzarella cheese
- Bake at 350°F for 25 minutes, then broil on high for 2-3 minutes to get the cheese golden brown. Serve warm with crackers, pita chips or baguette slices.
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 0.5cupCalories: 196kcalCarbohydrates: 8gProtein: 13gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 780mgPotassium: 243mgFiber: 2gSugar: 3gVitamin A: 4636IUVitamin C: 10mgCalcium: 375mgIron: 1mg
Tried this recipe?Let us know how it was!
