This Spinach Artichoke Dip Without Mayo is baked to perfection in the oven, with the cheese turning golden and bubbly. It's a simple, seasonal appetizer that's not only easy to make but also beats any restaurant version!
Our easy-to-make artichoke and spinach dip skips the mayo without sacrificing the creamy and cheesy flavor.
Bring this delicious dip to holiday parties, game-day get-togethers, or family gatherings. I love serving it with a selection of chips, French bread, and sliced veggies for the perfect spread.
Spinach dip and my Air Fryer Baked Brie are the perfect appetizers to serve for Thanksgiving and Christmas.
If you are looking for more appetizer ideas, my Smoked Salmon Canapes, Smoked Salmon Charcuterie Board, and Chocolate Covered Pineapples are always a hit.
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What is Spinach Dip made of?
You’ll need spinach (I prefer fresh) and artichokes as the main ingredients. For the creamy base, use cream cheese and sour cream—no mayo needed. Fresh garlic adds great flavor, and a mix of cheeses like Parmesan and mozzarella is classic. My little secret? I swapped mozzarella for Pepper Jack, and it turned out amazing!
Why You'll Love This Recipe
- Easy to make! Made with just 7 ingredients and takes 45 minutes to make from start to finish.
- The best spinach and artichoke dip. Made with fresh spinach, tender artichokes, and the perfect blend of cheeses, this version beats any restaurant.
- Make it ahead of time. Prep your spinach and artichoke dip and place it in the refrigerator for two days or in the freezer until you need it.
- Great party appetizer. Serve this dip alongside my Buffalo Chicken Caeser Salad for a nice game-day spread.
Key Ingredients
Here is a visual overview of the artichoke and spinach dip ingredients. Scroll to the recipe at the bottom for quantities.
Spinach - I only use fresh spinach for the best taste and texture. Frozen spinach has a lot of water and can make your dip watery if you don't squeeze out all the moisture. Do you feel like frozen spinach has a funny taste? I do!
Artichokes - Only use a 15 oz can of artichokes anymore and your dip will be overpowered. You can use fresh artichokes in your spinach dip, they just take a lot of prep.
Cream Cheese - Let cream cheese come to room temperature before mixing everything.
Sour Cream - We swapped out mayo for sour cream.
Pepperjack Cheese - This is a great melting cheese that has a little kick, perfect for a dip.
Garlic - I highly recommend using fresh garlic for its taste of garlic powder and jarred garlic.
Bread - Some crusty French bread is perfect for spreading spinach and artichoke dip on.
See recipe card for quantities.
Substitutions + Variations
- Artichokes - You can use canned, marinated, or fresh artichokes.
- Cheese - Try Mozzarella, Cheddar, Monterey Jack, or Gruyere cheese.
- Dairy-Free - Use dairy-free cream cheese and nutritional yeast to add a cheesy flavor.
- Cream Cheese - Swap out cream cheese for Greek yogurt for a tangier and high-protein option.
How to make Spinach Artichoke Dip Without Mayo
Step 1: In a large bowl combine fresh spinach, artichokes, softened cream cheese, sour cream, parmesan cheese, and pepperjack cheese. Mix everything together with your hands.
Step 2. Transfer the mixture to a 9X9 casserole dish.
Step 3. Top spinach and artichoke dip with the remaining pepperjack cheese.
Step 4. Bake in a 350°F/176°C oven for 25-30 minutes or until golden brown.
Kitchen Tools
Chef Tips
- Use fresh spinach for the best-tasting dip. Sure, you can use frozen spinach, but you need to squeeze out all the water, the flavor doesn't compare.
- Use the right amount of artichokes. This recipe uses 15 ounces of canned artichokes, and adding more could make the dip overly briny.
- Don't use a heavy salt hand. This recipe contains artichokes, and parmesan cheese which are naturally salty. Taste your dip and adjust the seasoning before baking.
- Offer an assortment of dippers. Some crusty bread, crackers, or veggie sticks are perfect for spinach and artichoke dip.
- Make it ahead of time. Prep in advance and store in the refrigerator or freezer until you need it. Let the spinach dip come to room temperature before baking in the oven.
Storage and Reheating
Storing Leftover Spinach Dip
Wrap tightly with plastic wrap and store in your refrigerator for 4-5 days.
Freezing Spinach Dip?
Store your cooked or uncooked spinach dip in the freezer until you need it. You can keep it in the casserole dish or transfer it to an airtight container to free up your baking dish. Freeze for up to four months. Just be sure to thaw it in the refrigerator overnight before cooking or reheating.
Reheating Spinach Dip?
Place spinach dip in a preheated 350°F/176°C oven for 15-20 minutes or until heated through.
FAQ's
Yes, and it's a great way to prep for a party! Mix all the ingredients, transfer the dip to a casserole dish, wrap it tightly in plastic wrap, and freeze.
You can serve this dip hot or cold, but my recipe is designed for an oven-baked version. Don't you want to spread the bubbly melted cheese over your bread or crackers? I know I do!
Yes! Combine all the ingredients and transfer them to a 9x9 casserole dish. Wrap it with plastic wrap, then store it in the refrigerator or freezer until you're ready to bake.
More Appetizer Recipes
Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek on Instagram, Facebook, and Pinterest!
📖 Recipe
Spinach Artichoke Dip without Mayo
Equipment
Ingredients
- 5 ounces fresh spinach
- 8 ounces sour cream
- 8 ounces cream cheese
- 1 (15 oz) can artichoke hearts drained, and roughly chopped
- 3 cloves garlic minced
- 12 ounces shredded pepperjack cheese
- 5 ounces shredded parmesan cheese
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Place fresh spinach in a large bowl. Add sour cream, cream cheese, chopped artichoke hearts, garlic, half of the pepperjack, Parmesan, salt and pepper to taste. Mix everything together until well combined.
- Transfer to a 9×9 baking dish. Spread in an even layer and top with remaining pepperjack cheese.
- Bake for 25-30 minutes. Then broil for 1-2 minutes or until the pepperjack on top starts to get dark golden brown.
Notes
- Make it ahead of time. Prep your spinach and artichoke dip and place it in the refrigerator for two days or in the freezer until you need it.
- For the best taste and texture use fresh spinach.
- Offer an assortment of dippers. Some crusty bread, crackers, or veggie sticks are perfect for spinach and artichoke dip.
- Go easy on the salt. Canned artichoke hearts and parmesan cheese are already salty.
- Let spinach dip come to room temperature before baking.
Jerry klos says
This is a fantastic receipt. Got all kind of great reviews. Thanks
Mike Cleavenger says
Hi Jerry! Glad this recipe was a success!
Cinda Raupe says
This sounds delicious! Perfect for MBL Playoffs!
Mike Cleavenger says
This recipe is so delicious, you won't even know there is no mayo. A great dip to make ahead of time to have on the ready.