Baked Spinach Artichoke Dip (No Mayo)

Indulge in a delicious and creamy oven-baked spinach artichoke dip without mayo. Perfect for parties and gatherings!

Why You'll Love This Spinach Artichoke Dip Recipe

This creamy spinach artichoke dip is an all-time crowd-favorite appetizer. This no-mayo version mixes spinach, artichoke hearts, cream cheese, mozzarella, parmesan, and flavorful aromatics. It’s unbelievably delicious, highly addictive, and so easy to make! I love to serve this dip alongside my goat cheese bacon-wrapped dates and gluten-free jalapeno poppers. Here are some more reasons why you will love this baked spinach artichoke recipe:

• Creamy texture with a delicious cheesy flavor. This no-mayo spinach artichoke dip is a blend of cream cheese, parmesan, and mozzarella. It's rich and irresistible with a ton of flavor, which makes this the best spinach artichoke dip ever!
• Easy steps and made with fresh ingredients. This homemade spinach artichoke dip is made with simple ingredients and baked to perfection.  
• A party favorite! You can serve this easy appetizer with any of your favorite sides. Perfect for game day and the holidays!

Spinach Artichoke Dip Ingredients

You’ll need the following ingredients to make this delicious hot spinach artichoke dip:

• Fresh Spinach: Look for fresh, vibrant green spinach, not frozen spinach; otherwise, the mix will be too watery.
• Artichoke Hearts: Chopped artichoke hearts give this dip texture with a rich, acidic flavor.
• Cheese: A blend of full-fat cream cheese, mozzarella cheese, and Parmesan cheese creates the perfect cheesy balance. You can use shredded cheese or blocks of cheese to avoid extra additives and anti-caking agents. I shred both blocks of mozzarella and parmesan using my Fresh Prep Shredder KitchenAid Attachment (see notes below).
• Sour Cream. Adds a tangy flavor without the need for mayo. For the best flavor and texture, I recommend using full-fat sour cream.
• Aromatics. Minced garlic, salt, black pepper, and red pepper flakes add so much flavor.

Find the printable recipe card with full instructions and measurements below.

How To Make Spinach Artichoke Dip Without Mayonnaise

• Step 1: Prep the spinach and artichoke. Using a cutting board and sharp knife, chop the spinach and artichoke hearts into small pieces.
• Step 2: Mix everything. Add the softened cream cheese, sour cream, 5 ounces of mozzarella, parmesan cheese, minced garlic, red pepper flakes, salt, and black pepper to a large mixing bowl and stir until well combined. Fold in the chopped spinach and artichoke hearts. Mix until combined.
• Step 3. Add more cheese. Transfer the mixture to an even layer in one of the following: a 9" x 9" ceramic baking dish, an 11" x 8" ceramic baking dish, or a medium-sized cast iron skillet. Top with the remaining 3 ounces of mozzarella.
• Step 4. Bake. Place the baking dish in the oven at 350°F and bake for 25-28 minutes, or until the sides start to bubble. Then broil for 1-2 minutes or until the mozzarella on top gets dark golden brown. Garnish with fresh parsley, and serve with tortilla chips or chopped vegetables.

Substitutions & Variations

• Slow cooker spinach artichoke dip. This delicious dip can easily be made in a crockpot/slow cooker. Add the ingredients, then cover and cook on low for 2-3 hours or on high for 1 hour, until the cheese is completely melted. Give the spinach artichoke dip a good stir to combine. Then taste and season with salt and pepper as needed.
• Use different types of cheese.  Shredded Gruyère, Monterey Jack, Feta Cheese, or White Cheddar cheese would all make delicious options to use. 

Expert Tips

• Make sure all ingredients are at room temperature. Room-temperature cream cheese and sour cream will make this dip easier to mix and will help the dip bake more evenly. I recommend letting all of the ingredients sit out on the counter for about 30-60 minutes before mixing everything.
• Shred fresh blocks of cheese. To save time, you can always use pre-shredded cheese, but I love using my Fresh Prep Shredder KitchenAid Attachment to shred a fresh block of cheese. The flavor is better, more pungent, and the ingredients are better. Assemble the attachment to your stand mixer with the 6mm coarse shredding blade. Add a bowl underneath the mixer to collect the cheese. Cut the cheese into 1-inch blocks, and with the mixer, on 3-4 speed, add the cheese to the tub, which will pass through the shredder.
• Squeeze the excess water from the artichoke hearts. To avoid a watery hot spinach dip, you want to strain the water from the artichoke hearts. Then, using a paper towel or cheesecloth, squeeze out any excess liquid from the artichokes.

Storage Instructions

• Storage: Store any leftover spinach artichoke dip in an airtight container in the refrigerator for 4-5 days.
• Reheating: Reheat leftovers in the oven at 350°F for 10-15 minutes or until warmed through. You can also microwave leftovers for 30-60 second increments until heated through.

FAQ

More Appetizers You'll Love

I hope you love this spinach artichoke dip without mayo recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

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