Go Back
–+ servings
A skillet of mayo-free spinach artichoke dip surrounded by tortilla chips.
Print Pin Save

Spinach Artichoke Dip (No Mayo)

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.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 240kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 240kcal | Carbohydrates: 12g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 536mg | Potassium: 337mg | Fiber: 3.5g | Sugar: 3g | Vitamin C: 2mg | Calcium: 289mg | Iron: 0.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.