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This no mayo spinach artichoke dip is a delicious blend of cream cheese, plain Greek yogurt, grated parmesan, shredded cheddar, garlic, and spices, mixed with tender cooked spinach and artichoke hearts, then baked to golden perfection. Serve it hot with your favorite dippers, and it's sure to become a favorite in your home too!
Why You'll Love This No Mayo Spinach Artichoke Dip
This is the best no mayo spinach artichoke dip you'll make! It's an easy appetizer with simple ingredients that will keep your guests coming back for more.
Eat this hot spinach artichoke dip (doesn't that make your mouth water?) with your favorite tortilla chips, raw veggies, pita chips, potato chips, or, warm bread. It’s the perfect appetizer to serve during the Super Bowl, game day, or your next party – It's always a crowd-pleaser! Plus, there’s 11 grams of protein per serving!
With the holidays coming up, dips are such a fun and easy appetizer to throw together and take to any party. This Healthy Pumpkin Cream Cheese Dip is a Fall must-have. I also love adding my Dairy Free Cranberry Jalapeño Dip to our Thanksgiving menu.
Ingredient Notes
- cream cheese: Feel free to use light or reduced fat if desired.
- plain Greek yogurt: Can also use sour cream.
- grated parmesan cheese
- shredded cheddar cheese: Can also use mozzarella cheese if you prefer.
- minced garlic
- fresh spinach: If you want to use frozen spinach, make sure it's defrosted first, with any excess liquid squeezed out.
- canned artichoke hearts: Whole or quartered will work.
- onion powder
- paprika
- salt
- black pepper
See the recipe card below for exact ingredient amounts.
How to Make Spinach Artichoke Dip Without Mayo
Step 1: Bring a pot of water to a boil and add spinach. Cook for 1 minute until wilted.
Step 2: Drain and squeeze out extra moisture with a paper towel or cheese cloth. Chop.
Step 3: Add cream cheese, Greek yogurt, ½ cup parmesan, cheddar cheese, garlic, and spices to a large bowl.
Step 4: Mix to combine.
Step 5: Add in the spinach and artichokes.
Step 6: Mix to combine.
Step 7: Transfer the mixture to a greased 9×9 baking sheet and top with the remaining ¼ cup parmesan cheese.
Step 8: Bake for 20-25 minutes, broiling for 1-2 minutes at the end if you want it browned.
Expert Tips
- I do not recommend using frozen spinach for this recipe. You can, but need to make sure to thaw it and get all the excess water out with paper towels. For best results, I recommend using fresh spinach.
- Make sure all of the excess water has been squeezed out of your spinach so that your dip isn't watery.
- Use fresh garlic if possible! Fresh garlic makes this delicious dip so flavorful.
- Make sure your cream cheese is at room temperature before mixing so that it's easy to mix.
- If you're feeling extra adventurous you can stuff peppers with this dip!
How to Serve
Serve this homemade spinach artichoke dip hot with:
- Pita chips
- Gluten Free tortilla chips
- Potato chips
- Toasted or warm sourdough bread
- A crusty bread like a French baguette
- Raw veggies
- Crackers
Storage Tips
Let your spinach artichoke dip cool and then store it in an airtight container in your fridge for up to 4 days. I do not recommend freezing this dip, the texture may get weird!
When you're ready to take your dip out of the fridge, reheat it over medium heat on the stove (mixing occasionally) or in the microwave, covered, in 30 second intervals stirring in between each interval. Once the dip has reached your desired temperature, enjoy!
Recipe FAQs
Yes! To make in a slow cooker or crockpot, put all ingredients except for the spices, into the slow cooker/crockpot bowl and cook on low for 2 to 3 hours or on high for 1 hour checking on it every 30 minutes to make sure that it doesn't burn. Once the cheese has melted, serve it with your favorite dippers.
No, this recipe is not spicy! If you like a little kick, add some red pepper flakes, hot sauce, or cayenne pepper to this delicious dip.
No, there is no need to rinse the artichokes but make sure to drain them!
More Easy Dip Recipes
Instant Pot Keto Buffalo Chicken Dip (Dairy Free)
Viral High Protein Cottage Cheese Queso Dip Recipe
Paleo Maryland Crab Dip
Easy Cranberry Jalapeno Dip (Dairy Free!)
The Best Spinach Artichoke Dip Recipe (No Mayo)
Equipment
Ingredients
- 8 oz cream cheese, feel free to use light or reduced fat if desired
- 8 oz plain Greek yogurt, or sour cream
- ¾ cup grated parmesan cheese
- ½ cup shredded cheddar cheese
- 2 cloves minced garlic
- 8 oz fresh spinach, cooked, drained and squeezed thoroughly with a paper towel, then chopped
- 15 oz canned artichoke hearts, drained and chopped
- 1 tsp onion powder
- ½ tsp paprika
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 375. Bring a pot of water to a boil and add spinach. Cook for 1 minute or until wilted. Drain and squeeze out extra moisture with a paper towel or cheese cloth. Chop.
- Add cream cheese, Greek yogurt, ½ cup of the parmesan, cheddar cheese, garlic, and spices to a large bowl. Mix to combine.
- Fold in the cooked/drained spinach and chopped artichokes. Transfer the mixture to a greased 9×9 baking dish and top with the remaining ¼ cup parmesan cheese.
- Bake for 20-25 minutes, broiling for 1-2 minutes at the end if you want it browned!
- Enjoy with your favorite gluten free tortilla chips, veggies, or bread!
Notes
- I do not recommend using frozen spinach for this recipe. You can, but need to make sure to thaw it and get all the excess water out with paper towels. For best results, I recommend using fresh spinach.
- Make sure all of the excess water has been squeezed out of your spinach so that your dip isn't watery.
- Use fresh garlic if possible! Fresh garlic makes this delicious dip so flavorful.
- Make sure your cream cheese is at room temperature before mixing so that it's easy to mix.
- If you're feeling extra adventurous you can stuff peppers with this dip.
- Let your spinach artichoke dip cool and then store it in an airtight container in your fridge for up to 4 days. I do not recommend freezing this dip, the texture may get weird!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
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