Spinach Artichoke Dip Without Mayo

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Close up image of person dipping a chip into the spinach artichoke dip.

I’ve been making this spinach artichoke dip without mayo since before I had celiac disease, and it’s one of those recipes that translates perfectly to gluten-free with zero adjustments to the dip itself. Cream cheese and sour cream do all the heavy lifting here. The result is rich, cheesy, and garlicky in all the right ways.

Skipping the mayo doesn’t mean skipping the creaminess. Sour cream does that job and adds a subtle tang that actually makes the dip taste better. Serve it warm with tortilla chips, gluten-free crackers, or squares of gluten-free focaccia and it disappears fast.

Why You’ll Love This Recipe

  • It comes together in about 10 minutes before it goes in the oven. Mix everything in one bowl, transfer to a baking dish, and the oven does the rest.
  • Sour cream replaces the mayo without you noticing. The dip is just as creamy and the tang blends right into the cheese and garlic. If you didn’t know there was no mayo, you wouldn’t guess it.
  • It’s naturally gluten-free. The dip itself has no gluten-containing ingredients. Just make sure whatever you’re dipping is gluten-free too.

Looking for more gluten-free dip recipes? Green Onion Dip / Chili Cheese Dip / Cranberry Jalapeño Cream Cheese Dip

Ingredients for spinach artichoke dip including: artichoke hearts, shredded mozzarella, shredded parmesan, spinach, pepper, sour cream, minced garlic, cream cheese and salt.

Ingredient Notes

  • Cream Cheese – Use full-fat cream cheese and make sure it’s softened before mixing. Cold cream cheese won’t blend smoothly and you’ll end up with lumps in the dip.
  • Sour Cream – This is what replaces the mayo. It keeps the dip creamy and adds a subtle tang that works really well with the garlic and cheese.
  • Mozzarella – Use low-moisture mozzarella from a block and shred it yourself. Pre-shredded mozzarella has an anti-caking coating that makes it melt unevenly.
  • Parmesan – Freshly grated melts best, but pre-grated works fine here.
  • Artichoke Hearts – Use canned, drained well, and coarsely chopped so you get pieces throughout the dip rather than big chunks.
  • Frozen Spinach – Thaw it completely and squeeze out as much liquid as possible before adding it. Extra moisture is the main reason spinach artichoke dip turns watery.

Softening the Cream Cheese

Cold cream cheese won’t blend smoothly and you’ll end up with lumps in the dip. Leave it out at room temperature for about 30 minutes before you start. If you’re short on time, leave it in the foil and set it in a bowl of warm water for 5 minutes.

Finished spinach artichoke dip in a white pie dish sitting on a tabletop with chips and other garnished surrounding it.

Recipe FAQs

Can I use fresh spinach instead of frozen?

Yes! Sauté fresh spinach in a skillet until wilted, then chop and squeeze out any excess liquid before adding it to the dip.

What are the best gluten-free dippers?

Gluten-free crackers, tortilla chips, sliced bell peppers, cucumber rounds, and carrot sticks all pair perfectly with this dip.

Expert Tips

  • Squeeze the spinach until it’s completely dry. This is the most important step. Wet spinach is the main reason spinach artichoke dip turns watery. Thaw it fully, then use a clean kitchen towel or paper towels and squeeze hard until no more liquid comes out.
  • Make it ahead. Prep the dip a day in advance by mixing all the ingredients, transferring it to the baking dish, and covering it tightly with plastic wrap. Store it in the fridge, then simply bake it when you’re ready to serve. 
  • Double the recipe for larger crowds. If you’re hosting a party, this recipe doubles easily. Use a 9×13-inch baking dish and bake for the same amount of time.

Storage Instructions

Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Warm in a 350°F oven for 10 to 15 minutes until heated through. The microwave works in 30-second intervals if you’re in a hurry, but the oven gives you better results.

Close up image of cooked spinach artichoke dip with a spoon in it.

Serving Suggestions

Serve this straight from the oven with tortilla chips or gluten-free crackers while it’s still hot and bubbly. If you’re putting together a full appetizer spread, my gluten-free buffalo chicken dip bakes at the same temperature and is easy to have in the oven at the same time. For something a little more elevated alongside it, my prosciutto wrapped shrimp takes about 10 minutes and looks impressive next to a warm dip.

Close up image of person dipping a chip into the spinach artichoke dip.
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Spinach Artichoke Dip Without Mayo

This spinach artichoke dip without mayo is rich, cheesy, and garlicky with no mayonnaise required. Cream cheese and sour cream keep it creamy, and it comes together in about 10 minutes before going into the oven.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Metric – US Customary

Ingredients

  • 8 oz (227 g) cream cheese - softened
  • ¾ cup (180 g) sour cream
  • 1 cup (113 g) shredded low-moisture mozzarella cheese - divided
  • ½ cup (50 g) shredded Parmesan cheese
  • 3 cloves garlic - minced
  • ¼ teaspoon kosher salt - or to taste
  • ¼ teaspoon ground black pepper - or to taste
  • 14 oz (397 g) canned artichoke hearts - drained and coarsely chopped
  • 8 oz (227 g) frozen spinach - thawed, drained, squeezed of excess liquid, and coarsely chopped

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat your oven to 375°F (190°C).
  • In a large bowl, combine 8 oz (227 g) cream cheese, ¾ cup (180 g) sour cream, 0.33 cup (37.67 g) shredded low-moisture mozzarella cheese, ½ cup (50 g) shredded Parmesan cheese, 3 cloves garlic, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Use a hand mixer or stir vigorously with a spoon until smooth and well combined.
    Sour cream, cream cheese, salt, pepper, garlic, Parmesan cheese, mozzarella cheese mixed together in a large, clear mixing bowl.
  • Add the chopped 14 oz (397 g) canned artichoke hearts and 8 oz (227 g) frozen spinach and stir until evenly distributed.
    Ingredients for spinach artichoke dip including spinach, artichoke, sour cream, cream cheese, garlic, salt, pepper, mozzarella and Parmesan cheese together in a large, clear mixing bowl, not yet mixed together.
  • Transfer the mixture to an 8×8-inch baking dish or a 9-inch pie dish.
    Image of spinach artichoke dip in white pie dish not yet baked.
  • Spread it evenly, then top with the remaining 0.67 cup (75.33 g) shredded low-moisture mozzarella cheese.
    Image of spinach artichoke dip in white pie dish with mozzarella cheese on top, not yet baked.
  • Bake at 375℉ for 20 to 30 minutes, until the top is lightly browned and the dip is hot and bubbly.
    Close up image of finished spinach artichoke dip in a white pie dish.
  • Let cool for 5 minutes before serving with tortilla chips or gluten-free crackers.

Notes

  • Gluten Free Note: If you have celiac disease or gluten sensitivity, be sure to always double check your ingredients to ensure they are gluten-free. Also be sure to use gluten-free crackers for dipping. 
  • Spinach: Squeeze out as much liquid as possible before adding it. Wet spinach is the main reason this dip turns watery.
  • Reserve Cheese for Topping: Remember to set aside 1/3 cup of the mozzarella cheese for sprinkling on top before baking.

Nutrition

Calories: 269kcal | Carbohydrates: 8g | Protein: 9g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 575mg | Potassium: 191mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4458IU | Vitamin C: 13mg | Calcium: 264mg | Iron: 1mg

Megan Hastings is a celiac recipe developer specializing in reliable gluten-free comfort food and baking recipes that taste as good as you remember, just without the gluten.

One Comment

  1. You’re a lifesaver. This sounds insanely easy and we all know that spinach artichoke dip ALWAYS tastes good. I can’t wait to impress my friends 😉

    Reply

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