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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

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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 8x8-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
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