Spinach Artichoke Dip without Mayo

Name: Spinach Artichoke Dip Without Mayo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 8 oz cream cheese (softened); 3/4 cup sour cream (180g); 1 cup shredded low-moisture mozzarella cheese (divided (113g)); 1/2 cup shredded Parmesan cheese (40g); 3 cloves garlic (minced); 1/4 teaspoon kosher salt (or to taste); 1/4 teaspoon ground black pepper (or to taste); 14 oz canned artichoke hearts (drained and coarsely chopped); 8 oz frozen spinach (thawed, drained, squeezed of excess liquid, and coarsely chopped)

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

This spinach artichoke dip without mayo is rich, creamy, and packed with bold flavor, making it a guaranteed crowd-pleaser. It’s perfect for game days, holiday gatherings, or any occasion where you need an easy, shareable appetizer. Serve it warm with gluten-free dippers, and you’ve got a dish that’s as inclusive as it is delicious!

You’ll love this recipe because…

No Mayo, No Problem – This spinach artichoke dip skips the mayonnaise, making it perfect for those who aren’t fans, have an egg-allergy or are just out of mayo while still delivering a rich, creamy texture.
Naturally Gluten-Free – Made with simple, gluten-free ingredients, this dip is a safe and delicious choice for everyone at the table, including those with dietary restrictions.
Easy Crowd-Pleaser – With minimal prep and just a few steps, this recipe is quick to make and always a hit at gatherings, from game days to dinner parties.

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

Ingredients

TIP

Leave the cream cheese out at room temperature for about 30 minutes, or until it’s easy to press with a spoon. If you’re short on time, leave the cream cheese in its foil and place it in a bowl of warm water for about 5 minutes until it’s softened.

Ingredient Notes

Cream Cheese – Use full-fat cream cheese for the creamiest, richest dip. Soften it beforehand to make mixing easier.
Sour Cream – Adds a tangy flavor and creamy texture to replace the need for mayonnaise. Don’t skip it!
Mozzarella Cheese – Provides that perfect melty, cheesy top. Use a block of low-moisture mozzarella, not the fresh mozzarella, so you can easily shred it. You could use pre-shredded mozzarella cheese, but I find it doesn’t melt as well as shredding itself off the block.
Parmesan Cheese – Brings a sharp, nutty flavor to balance the creaminess. Freshly grated Parmesan melts best, but pre-grated is fine in a pinch.
Artichoke Hearts – Use canned artichoke hearts. Be sure to drain them well and chop them coarsely for even distribution.
Frozen Spinach – Thaw the spinach completely and squeeze out as much liquid as possible to avoid a watery dip. You can also substitute fresh spinach—just wilt it in a skillet and chop finely before using.

Step-by-step instructions

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Jump to the Recipe Card

Sour cream, cream cheese, garlic, salt, pepper, Parmesan cheese and mozzarella cheese in a large, clear mixing bowl not yet mixed together. — **Add the cream cheese, sour cream, cheese, spices and garlic to a large bowl.**

Sour cream, cream cheese, salt, pepper, garlic, Parmesan cheese, mozzarella cheese mixed together in a large, clear mixing bowl. — **Use a hand held mixer to mix until well combined. Be sure the cream cheese is softened before mixing.**

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. — **Add the chopped artichokes and chopped spinach. Be sure that both are drained very well so they don’t add excess moisture to the dip.**

Close up image of ingredients of spinach artichoke dip mixed together in a large, clear mixing bowl. — **Mix until combined.**

Image of spinach artichoke dip in white pie dish not yet baked. — **Spoon the spinach artichoke mixture to a oven-safe baking dish.**

Image of spinach artichoke dip in white pie dish with mozzarella cheese on top, not yet baked. — **Top with the remaining cheese.**

Finished spinach artichoke dip in a white pie dish sitting on a tabletop with chips and other garnished surrounding it. — **Bake until the cheese is melted and the dip is hot.**

Close up image of person dipping a chip into the spinach artichoke dip with a serving of the dip on the chip. — **Serve immediately with tortilla chips.**

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.

What’s the best way to reheat this dip?

Reheat in the oven at 350°F for 10-15 minutes, or microwave in 30-second intervals, until warmed through.

Expert Tips

Prep your spinach properly. Make sure to drain and squeeze out all excess liquid from the spinach—this step is crucial to prevent a watery dip. Use a clean kitchen towel or paper towels to press out as much moisture as possible.
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

Refrigerate Leftovers: Allow the dip to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.

Reheat for Best Results: Reheat the dip in the oven at 350°F for 10-15 minutes, or until warmed through. Alternatively, microwave it in 30-second intervals, stirring occasionally.

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

Serving suggestions

This spinach artichoke dip without mayo is a versatile crowd-pleaser that pairs perfectly with a variety of dippers. Serve it warm with gluten-free crackers, tortilla chips, or sliced gluten-free baguette for a classic approach.

For a lighter option, offer fresh veggies like bell pepper strips, cucumber rounds, carrot sticks, or celery. Hosting a more elevated gathering? Present the dip in a cast-iron skillet or a pie dish, surrounded by an assortment of gluten-free dippers for a stunning, party-ready spread.