Cheesy, Creamy Baked Spinach Artichoke Dip can be yours - without the mayo! This dip is ultra delicious and uses fresh spinach, artichoke hearts, greek yogurt, and a blend of cheeses to create a super creamy and comforting dish that pairs perfectly with crackers, toasted bread, or veggies. It's a surefire crowd-pleaser and the perfect appetizer to serve for your next party or game day.
We made this delicious baked spinach dip during the holidays and it has become one of my favorite appetizer recipes. I love that it's so simple to prepare (you can make this dip in just 20 minutes!), uses fresh ingredients, and doesn't use oily mayo, which, when baked can become runny. It's a great dip if you're looking for something indulgent, but still sort of healthy and I can't wait to serve it during the Super Bowl this year!
(Looking for more easy dips? This Hot Cajun Crab Dip With Cream Cheese, easy 7 Layer Greek Dip, and Spicy Guacamole Fresco are all winners!)
In This Post
Why this Recipe Works
- Texture. This creamy dip stands out for its rich and creamy texture without the need for mayonnaise, which can sometimes add an oily texture. The combination of cream cheese, mozzarella, and Greek yogurt creates a velvety consistency that's irresistible.
- Taste. The inclusion of smoked paprika, red pepper flakes, and lemon zest adds layers of flavor, making this dip a standout among traditional recipes.
- Healthier. While this delicious dip still contains plenty of calories, it's a slightly healthier version than the normally mayo-laden traditional spinach artichoke dips that you typically see.
- Easy to make. This cheesy dip is an easy recipe to make - just heat everything over the stove then broil for a few minutes until bubbly and golden brown.
- Versatile. You can serve this classic spinach artichoke dip with any of your favorite dippers! Toasted baguette slices, crackers, pita chips, or veggies all work well.
Key Ingredients
This healthy spinach artichoke dip without mayo requires just a few simple ingredients. Here's what you'll need
- Spinach. I like using fresh chopped spinach here, but you can easily use frozen if it's more convenient. It will still taste delicious.
- Artichoke Hearts. Use two 14 oz cans of quartered artichoke hearts for a hearty and chunky texture.
- Cheeses. A blend of cream cheese, mozzarella cheese, and Parmesan cheese creates the perfect cheesy balance. Full-fat cream cheese will give you the creamiest dip, but feel free to use lower-fat varieties if you're looking to cut calories.
- Greek Yogurt and Sour Cream. These add a tangy twist without the need for mayo. Use low-fat varieties for even more calorie savings.
- Aromatics. Fresh garlic, red pepper flakes, and smoked paprika provide the flavor punch that gives this homemade spinach artichoke dip its slight kick.
- Red Bell Pepper. Finely chopped for a burst of color and sweetness.
- Lemon Zest. Adds a refreshing citrusy note to cut through the richness of the hot spinach dip.
How to Make Spinach and Artichoke Dip Without Mayo
This easy spinach artichoke dip recipe comes together quickly. Here's what you'll do:
- Sauté the aromatics. Heat olive oil in a medium pot over medium heat. Sauté the garlic and red pepper for about a minute, or until the garlic becomes fragrant.
- Wilt the spinach: If you're using fresh spinach, gradually add it to the pot in handfuls at a time, allowing it to wilt. Incorporate the artichoke hearts, salt, black pepper, red pepper flakes, paprika, and lemon zest. Cook until any excess liquid from the veggies evaporates.
- Add the cheese. Reduce heat and add cream cheese and mozzarella. Stir until melted, then add the Greek yogurt, sour cream, and Parmesan cheese. Adjust the salt and pepper to taste.
- Broil. Transfer the dip to an oven-proof dish, sprinkle with reserved red pepper and Parmesan, and broil until golden brown and bubbly. This will give the artichoke spinach dip a nice golden brown topping.
- Serve! Allow the dip to cool for 5 minutes before serving. Pair with your favorite chips, toasted baguette, pita chips, or veggies.
Variations and Substitutions
I think this is the BEST spinach artichoke dip but there are lots of different ways you can customize it to suit your own preferences or cooking styles.
- Crockpot version. What's better than a delicious dip? One that's made in the slow cooker! You can easily slow-cook the dip for 2-3 hours for a convenient, hands-off approach.
- Use frozen spinach. Substitute fresh spinach with frozen; just be sure to thaw and drain any excess water from frozen spinach by pressing it into paper towels..
- Try types of cheese. I'd stick mostly to creamy, melty cheeses here, like gruyere, fontina, or gouda to give the dip that creamy texture. However, I'd make an exception for feta cheese, which would add a delicious tangy flavor to the dip. Check out the refrigerated cheese section of your grocery store and ask the deli expert for suggestions.
- Add a buffalo kick: Incorporate hot sauce or cayenne pepper to kick the spice level up a notch.
Frequently Asked Questions
Absolutely! Store it in an airtight container in the refrigerator for 3-4 days.
I prefer using fresh spinach for the best flavor, but frozen can work well too. If using frozen spinach, allow it to thaw, and be sure to squeeze out any extra moisture from the spinach before adding it to the rest of the ingredients. (Otherwise, you'll risk the dip becoming too watery.) You can easily do this using paper towels to squeeze out any excess water from the frozen spinach.
Yes! This is a great recipe to make in your crock pot! To make a slow cooker spinach artichoke dip, simply add all the ingredients to the crock pot and set to cook for 2-3 hours on high heat, stirring 2-3 times throughout the cooking process to make sure everything is incorporated.
Allow the dip to come to room temperature, then store in an airtight container in the refrigerator for 3-4 days.
A microwave or a hot oven for 2-3 minutes should do the trick.
While freezing is possible, the texture may change. Reheat slowly on low heat for the best results.
Yes! I love a good cold spinach artichoke dip and have been known to eat leftovers of this delicious directly out of the fridge with a piece of toast for a quick and easy lunch.
This is a good appetizer to serve with almost any dipper your heart desires. It pairs beautifully with veggies and crackers or tortilla chips and shines with toasted bread or baguettes.
If you want a truly special presentation, serve the dip in a bread bowl. Just purchase a round sourdough loaf, cut out a circle in the middle, and remove it. Add the spinach artichoke dip to the well created in the center of the round, and cut the remaining bread into small pieces, serving them on the outside of the bread bowl.
Omitting the mayo is a good start, but for a really healthy appetizer, try using low-fat sour cream, greek yogurt, and cream cheese. Using lower-fat substitutes will change the texture slightly (it won't be quite as creamy), but it will certainly cut down on calories and fat.
You might even try blending some low-fat cottage cheese into a creamy consistency and using that for a high-protein alternative to sour cream. (And if you do - please let me know how it turns out!)
This easy spinach dip is perfect for Super Bowl parties, casual get-togethers, or a cozy night in. I love that the healthy dip offers a creamy texture and a ton of flavor without the need for oily mayonnaise.
If you try this Creamy Baked Spinach Dip Without Mayo, let me know what you think in the comments below. And please tag me @frontrangefed on Instagram so I can see your masterpiece!
More Easy Appetizers
- Easy Goat Cheese Crostini Appetizer With Honey
- Crispy And Cheesy Fried Mashed Potato Balls Recipe
- Cheddar Cheese Straws Recipe
- Cheesy Crescent Roll Garlic Knots With Parmesan
- Hot Cajun Crab Dip With Cream Cheese
- How To Make Easy Roasted Elephant Garlic In The Oven
- Cream Cheese Stuffed Mushrooms
- Easy 7 Layer Greek Dip
Recipe
Best Creamy, Baked Spinach Artichoke Dip Without Mayo
Ingredients
- 2 tablespoon olive oil
- 2 cloves garlic chopped
- 16 oz spinach chopped
- ¼ teaspoon red pepper flakes
- salt and black pepper to taste
- ¼ teaspoon smoked paprika
- ¾ cup finely chopped red bell pepper reserve about 2 tablespoons of red pepper for sprinkling onto the dip just before broiling)
- 1 tablespoon lemon zest
- 28 oz quartered artichoke hearts drained and chopped (2 cans)
- 8 oz full-fat cream cheese cut into small pieces
- ¼ cup mozzarella cheese shredded
- 4 tablespoon full-fat Greek yogurt
- 4 tablespoon sour cream
- ½ cup Parmesan cheese shredded (reserve about 2 tablespoon of Parmesan cheese to sprinkle onto dip just before broiling)
Instructions
- Spray the inside of a medium-sized oven-proof baking dish with nonstick cooking spray and set aside.
- Heat the olive oil in a medium pot over medium heat. Add all but 2 tablespoons of the chopped red pepper to the pot and cook for 2 minutes, or until the red pepper has softened. Add the garlic and saute for 30 seconds more, or until the garlic becomes fragrant.
- Add the fresh spinach to the pot, one handful at a time, allowing it to wilt as you go. Cook, stirring, until most of the liquid from the spinach has evaporated. Add the artichoke hearts and sprinkle with salt, black pepper, crushed red pepper, paprika, and lemon zest. Cook for 3-4 minutes.
- Reduce the heat to low and add the cream cheese and mozzarella. Stir until all the cheese has melted, then add yogurt, sour cream, parmesan, and more salt and pepper to taste.
- Transfer the dip to the prepared baking dish and spread the dip in an even layer. Sprinkle with the reserved red pepper and extra Parmesan cheese. Place under the broiler on low, for 4-5 minutes, or until the top is a light golden brown color and the sides are bubbly.
- Allow the dip to sit for 5 minutes before serving.
Notes
- If using frozen spinach, be sure to squeeze out any excess moisture before adding it to the other ingredients.
- Serve dip with crackers, tortilla chips, toasted baguette slices, pita chips or veggies.
- Store leftover dip in an airtight container in the refrigerator for 3-4 days. (Tastes great cold too!)
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