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Spinach artichoke dip without mayo

  • 1 min read

Spinach artichoke dip is believed to have originated in California in the 1970s. It quickly became popular as an appetizer at parties and restaurants.

Spinach artichoke dip without mayo

Course: SidesDifficulty: Easy


Prep time


Cooking time





Spinach artichoke dip is a classic appetizer that is made with spinach, artichoke hearts, cream cheese, and Parmesan cheese. It is often served with bread or crackers. This recipe for spinach artichoke dip does not use mayonnaise, so it is a healthier option.


  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

  • 1 (14 ounce) can artichoke hearts, drained and chopped

  • 1 (8 ounce) package cream cheese, softened

  • 1/2 cup sour cream

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup grated mozzarella cheese

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine spinach, artichoke hearts, cream cheese, sour cream, Parmesan cheese, mozzarella cheese, garlic powder, salt, and pepper. Mix until well combined.
  • Pour the dip into a greased 8×8 inch baking dish.
  • Bake in preheated oven for 20-25 minutes, or until heated through and bubbly.
  • Serve warm with your favorite dippers.


  • For a richer dip, use whole milk instead of skim milk.
  • If you don’t have Parmesan cheese, you can substitute another hard cheese, such as Romano or Asiago.
  • To make your spinach artichoke dip ahead of time, assemble it and then refrigerate overnight. Just before serving, bake it according to the instructions.
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