Spinach Artichoke Dip Without Mayo

Why You’ll Love This Recipe

This spinach artichoke dip is everything you love about the classic version—creamy, savory, and indulgent—but without the mayo. It’s a perfect choice if you’re looking for a slightly lighter alternative or simply don’t enjoy mayonnaise. The dip comes together quickly, uses simple ingredients, and bakes into a golden, gooey masterpiece every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Frozen spinach, thawed and drained
• Canned or jarred artichoke hearts, drained and chopped
• Cream cheese, softened
• Sour cream
• Garlic, minced
• Parmesan cheese, grated
• Mozzarella cheese, shredded
• Salt and pepper to taste
• Red pepper flakes (optional, for a little heat)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine softened cream cheese and sour cream until smooth.
3. Stir in the minced garlic, grated Parmesan, and half of the shredded mozzarella.
4. Add the chopped spinach and artichokes, mixing until well combined. Season with salt, pepper, and red pepper flakes if using.
5. Transfer the mixture to a small baking dish and top with the remaining mozzarella cheese.
6. Bake for 20–25 minutes, or until the top is golden and the dip is hot and bubbly.
7. Serve warm with chips, toasted baguette slices, crackers, or vegetable sticks.

Servings and timing

This recipe makes about 6–8 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Greek Yogurt Swap: Replace sour cream with plain Greek yogurt for extra protein and a tangy flavor.
• Add Heat: Mix in diced jalapeños or a pinch of cayenne for a spicy kick.
• More Cheese: Add fontina, Monterey Jack, or gouda for a different flavor profile.
• Vegan Version: Use plant-based cream cheese, dairy-free sour cream, and vegan cheeses.
• Protein Boost: Stir in cooked, chopped chicken or crumbled bacon for a heartier dip.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 350°F (175°C) oven for about 10 minutes or until heated through. You can also microwave individual portions for 1–2 minutes. Stir well before serving.
This dip is not ideal for freezing, as the texture may change upon thawing.

FAQs

Can I make this dip ahead of time?

Yes, assemble the dip up to a day in advance, cover, and refrigerate. Bake just before serving.

What can I use instead of sour cream?

Greek yogurt, crème fraîche, or even ricotta cheese can be used as a substitute.

Is this dip gluten-free?

Yes, the dip itself is gluten-free. Just make sure to serve it with gluten-free dippers if needed.

Can I use fresh spinach?

Absolutely. Sauté and wilt about 10 ounces of fresh spinach, drain excess moisture, then chop before adding.

How do I prevent the dip from being watery?

Be sure to thoroughly drain the spinach and artichokes before mixing them into the dip.

Can I make this dip in a slow cooker?

Yes, combine all ingredients in a slow cooker and cook on low for 2–3 hours, stirring occasionally.

What cheese works best in this recipe?

Mozzarella gives a nice melt, Parmesan adds sharpness, and cream cheese makes it creamy. You can mix and match based on preference.

Can I serve this dip cold?

It’s best served hot or warm, but you can enjoy leftovers cold if you prefer a firmer texture.

How can I make this dip dairy-free?

Use dairy-free versions of cream cheese, sour cream, and shredded cheese.

What should I serve with this dip?

Tortilla chips, pita bread, crackers, baguette slices, or fresh veggies like celery and bell peppers work well.

Conclusion

Spinach Artichoke Dip Without Mayo delivers everything you crave in a creamy, cheesy dip—without the need for mayonnaise. It’s a comforting, flavorful appetizer that’s easy to whip up and always a crowd-pleaser. Whether you’re entertaining guests or treating yourself to a savory snack, this dip is a go-to choice that never disappoints.

Spinach Artichoke Dip Without Mayo

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Spinach Artichoke Dip Without Mayo is a creamy, cheesy, and indulgent appetizer made with cream cheese, sour cream, and plenty of cheese for flavor and texture—no mayo required. Perfect served hot with chips, bread, or veggies.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6–8 servings
• Category: Appetizer
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1 (10 oz) package frozen spinach, thawed and well drained
2. 1 (14 oz) can or jar of artichoke hearts, drained and chopped
3. 8 oz cream cheese, softened
4. 1/2 cup sour cream
5. 2 cloves garlic, minced
6. 1/2 cup Parmesan cheese, grated
7. 1 cup mozzarella cheese, shredded, divided
8. Salt and pepper, to taste
9. 1/4 tsp red pepper flakes (optional)

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Instructions

Preheat oven to 375°F (190°C).

1. In a mixing bowl, blend softened cream cheese and sour cream until smooth.
2. Stir in garlic, Parmesan, and half of the mozzarella.
3. Mix in chopped spinach and artichokes. Season with salt, pepper, and red pepper flakes if using.
4. Transfer mixture to a small baking dish and top with remaining mozzarella.
5. Bake for 20–25 minutes, or until hot, bubbly, and golden on top.
6. Serve warm with chips, bread, crackers, or vegetable sticks.

Notes

• Thoroughly drain spinach and artichokes to prevent a watery dip.
• Can be made ahead—assemble and refrigerate, then bake before serving.
• Greek yogurt can replace sour cream for a tangier flavor.
• Add jalapeños or cayenne for a spicy version.
• Not freezer-friendly due to texture changes when thawed.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 180
• Sugar: 1g
• Sodium: 380mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 35mg