This Spinach Artichoke Dip is made with no mayo. Instead, Greek yogurt and three cheeses come together to create a rich, creamy version of the classic appetizer recipe. In just 45 minutes, you can have this oven-baked spinach dip ready to serve at your next party or get-together.
Bringing a dish to a party? Dips are my go-to choice. And this hot spinach artichoke dip is one of my favorites.
With just 9 simple ingredients, it's easy to make, taking only 45 minutes from start to finish. It's a deliciously rich and creamy dip that's sure to be a crowd-pleaser. Plus, all of your vegetarian friends will love you for bringing something other than buffalo chicken dip.
Oh, and did I mention it has no mayo? That's right! Personally, I'm not a fan of mayonnaise so I make this baked spinach artichoke dip with Greek yogurt instead.
Today, I’m walking you through how to make the best spinach artichoke dip, including which ingredients to use, tips for success, and some of my favorite dippers to serve with this easy vegetarian appetizer.
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Why You'll Love This Recipe
- Creamy & Flavorful- A combination of three cheeses, yogurt, veggies, and garlic makes this savory dip recipe wonderfully creamy and flavorful.
- No Mayo- If you're not a fan of mayo (like me!), this mayo-free spinach artichoke dip recipe is the one for you.
- Ready in 45 Minutes- In less than one hour, you can have this easy appetizer dip ready to share with friends and family.
- Perfect for Parties- Whether you're hosting a game day party or just a fun movie night with friends, this creamy spinach artichoke dip is sure to be a hit!
- Make-Ahead Friendly- This dip reheats well in the oven and can easily be made ahead for convenience.
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Artichoke Hearts- Drain and squeeze each artichoke heart to ensure all of the liquid is removed. Finely chop the artichokes, removing any tough leaves.
- Frozen Spinach- Thaw the frozen chopped spinach, then thoroughly squeeze out excess water to avoid ending up with a watery dip.
- Cream Cheese- Let the cream cheese sit out at room temperature for about an hour to soften, making it easier to mix with the other ingredients.
- Greek Yogurt- Adds creaminess and gives the dip a tangy flavor.
- Parmesan Cheese- Use finely grated parmesan cheese. For the best flavor and texture, grate it fresh from a block.
- Mozzarella Cheese- Use low-moisture shredded mozzarella cheese. Shred it yourself from a block for the best melting quality.
- Garlic- Fresh minced garlic adds a bold, savory garlic flavor to the dip.
- Black Pepper- Opt for freshly ground black pepper for the best flavor.
Substitutions and Variations
Here are a few ways you can customize this no mayo spinach artichoke dip recipe to fit your diet and taste preferences.
- Artichoke Hearts- Swap canned artichoke hearts for frozen artichoke hearts if preferred. Alternatively, use heart of palms or cooked broccoli stems if artichoke hearts are not available.
- Frozen Spinach- Fresh spinach can be blanched, chopped, and used instead. Kale and Swiss chard are also good alternatives to spinach.
- Cream Cheese- Substitute regular cream cheese with neufchâtel cheese for a reduced fat option.
- Greek Yogurt- Use sour cream or mayonnaise in place of Greek yogurt.
- Parmesan Cheese- Swap parmesan for pecorino romano or asiago cheese.
- Mozzarella Cheese- Try replacing mozzarella cheese with provolone cheese or monterey jack cheese.
- Garlic- Replace fresh garlic with ½ teaspoon of garlic powder.
- Spicy- Add red pepper flakes or cayenne pepper to the dip to give it a spicy kick.
- Bacon- Fold in crumbled bacon for a smoky flavor.
- Herbed- Add fresh herbs like chopped parsley, chives, or basil for an extra layer of flavor.
- Sun-Dried Tomato- Add chopped sun-dried tomatoes for an umami twist.
How to Make Spinach Artichoke Dip
Here is how to make spinach artichoke dip without mayo.
Step 1: Preheat oven. Preheat your oven to 350°F.
Step 2: Prepare the dip base. In a large mixing bowl, combine the softened cream cheese, Greek yogurt, parmesan cheese, half of the mozzarella cheese (½ cup), minced garlic, salt, and black pepper.
Step 3: Add spinach and artichokes. Add the finely chopped artichoke hearts and drained spinach to the mixture. Stir well until everything is evenly incorporated.
Step 4: Transfer to baking dish. Spread the mixture into a 10-inch cast iron skillet or an 8"x8" baking dish. Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top.
Step 5: Bake the dip. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
Step 6: Serve and enjoy. Serve immediately with tortilla chips, crackers, or veggies. Enjoy!
Tips for Success
- Use room temperature cream cheese. Starting with softened cream cheese makes it easier to mix the dip ingredients together.
- Drain spinach and artichokes well. Ensure a non-watery dip by thoroughly squeezing out excess water from both the spinach and artichokes.
- Mix thoroughly. Avoid finding bland clumps of spinach throughout your dip by thoroughly mixing until each piece is coated well with cream cheese.
- Serve hot. Enjoy this easy spinach artichoke dip at its best by serving it hot and fresh out of the oven.
What to Serve with Spinach Artichoke Dip
This hot spinach artichoke dip pairs perfectly with all of your favorite dippers. Here are a few of my favorites:
- Tortilla chips
- Pita chips or bread
- Naan bread
- Whole wheat crackers
- Cheesy crackers
- Crusty sourdough bread
- Garlic breadsticks
- Veggie sticks
Storage and Reheating
How to Store
- Room Temperature- When serving at a party, keep in mind that this dip should be at room temperature for a maximum of 2 hours.
- Refrigerator- Store leftover spinach artichoke dip in an airtight container in the refrigerator for 3-4 days.
- Freezer- For longer storage, freeze spinach artichoke dip in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
How to Reheat
- Oven- Preheat oven to 350°F. Transfer leftover dip to a casserole dish or cast-iron skillet. Cover with aluminum foil and bake for 15-20 minutes or until bubbling and warmed through.
- Microwave- Transfer a serving of spinach artichoke dip to a microwave-safe container. Heat on high power for one minute. Stir and continue heating in 30-second intervals until fully warmed through.
- Stovetop- Warm the leftover spinach dip in a small saucepan over medium-low heat, stirring occasionally, until heated through. If the dip is dry, add a splash of water or milk for a creamier consistency.
Prepare this spinach artichoke dip with Greek yogurt ahead of time by mixing and storing it in the refrigerator for up to 2 days. When it's time to serve, transfer to a baking dish, top with cheese, and heat!
Frequently Asked Questions
Ensure that both the artichoke hearts and spinach are well-drained before incorporating them into the dip.
No, serving this spinach artichoke dip cold is not recommended because it becomes too firm when chilled. This dip is best served hot out of the oven.
Yes, you can make this recipe in a crock pot or slow cooker. After mixing all the ingredients, transfer the mixture to a slow cooker and cook on low for 2-3 hours or until heated through.
Spinach Artichoke Dip (No Mayo)
- 10-inch cast iron skillet or 8"x8" baking dish
- 8 ounces cream cheese softened
- 1 cup plain Greek yogurt
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese divided
- 2 cloves garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 14-ounce can artichoke hearts well-drained and finely chopped
- 6 ounces (about 2 cups) frozen chopped spinach thawed and well-drained
- Preheat oven to 350℉.
- In a large mixing bowl, combine the softened cream cheese, Greek yogurt, Parmesan cheese, half of the mozzarella cheese (½ cup), minced garlic, salt, and black pepper.8 ounces cream cheese, 1 cup plain Greek yogurt, 1 cup grated Parmesan cheese, 2 cloves garlic, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 1 cup shredded mozzarella cheese
- Add the finely chopped artichoke hearts and drained spinach to the mixture. Stir well until everything is evenly incorporated.1 14-ounce can artichoke hearts, 6 ounces (about 2 cups) frozen chopped spinach
- Spread the mixture into a 10-inch cast iron skillet or an 8"x8" baking dish. Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top.1 cup shredded mozzarella cheese
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
- Serve immediately with tortilla chips, crackers, or veggies. Enjoy!
- Drain spinach and artichokes well. Avoid a watery dip by thoroughly squeezing out excess water from both the spinach and artichokes.
- Mix thoroughly. Avoid finding bland clumps of spinach throughout your dip by thoroughly mixing it until each piece is coated well with cream cheese.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.