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–+ servings
A creamy spinach and artichoke dip made without mayo. This dip sits in a ruffled edge white dish and is served with crackers.

No Mayo Spinach Artichoke Dip

This creamy, cheesy spinach artichoke dip is made without mayo for a lighter twist on the classic party favorite. So easy to make, perfectly melty, and sure to disappear fast at any gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Servings 6 Servings
Calories 160 kcal

Ingredients
  

  • 4 oz spinach- thawed and squeezed dry (or sauté fresh spinach and remove excess moisture)
  • 4 oz Cream cheese - softened
  • 4 tablespoon Sour Cream
  • ¼ cup Grated Parmesan
  • 1 jar (14.5 oz) artichoke hearts in water (drained, chopped and squeeze to remove extra water)
  • 4 cloves garlic (minced)
  • ⅔ cup mozzarella cheese (shredded and divided into 2 parts)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium bowl, combine the cream cheese and sour cream until smooth and creamy.
  • Stir in the grated Parmesan, chopped artichoke hearts, thawed and squeezed dry spinach, and minced garlic until everything is well mixed.
  • Fold in half of the shredded mozzarella cheese and transfer the mixture to a greased baking dish. Sprinkle the remaining mozzarella evenly on top.
  • Bake for 20 to 25 minutes or until the dip is hot and the top is golden and bubbly. Serve warm with vegetables, crackers, or your favorite dippers.

Notes

  • Make sure to squeeze all excess moisture from the spinach after thawing or sautéing. This prevents a watery dip and helps it bake perfectly.
  • Roasted garlic can be used instead of fresh minced garlic for a sweeter, deeper flavor.
  • To get a crispy, bubbly top, place the dip under your broiler for 1–2 minutes at the end of baking. Watch carefully so it doesn’t burn.
  • Garnish: Garnish with fresh parsley, if desired, before serving.
  • This dip can be made ahead. Prepare up to 24 hours in advance, cover tightly, and refrigerate. Let it sit at room temperature for 15–20 minutes before baking.
  • Storage: Keep leftovers in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until warmed through.
  • Doubling the recipe: If you make a double batch, the baking time may need to increase slightly. Check for a hot, bubbly center before removing from the oven.

Nutrition

Serving: 0.5cupCalories: 160kcalCarbohydrates: 3gProtein: 8gFat: 12gSaturated Fat: 6gCholesterol: 35mgSodium: 290mgFiber: 1gSugar: 1g
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