Baked spinach artichoke dip is a go-to favorite for any gathering or game day, but the traditional version often includes mayo, which some people prefer to avoid. This baked spinach artichoke dip is rich, creamy, and loaded with flavor—all without a hint of mayo. It’s a crowd-pleaser that’s surprisingly easy to whip up, and the whole thing comes together in just a few steps.
No matter how you make this dip it’s a crowd pleaser!
Why Skip the Mayo?
Using Greek yogurt instead of mayo keeps this dip creamy with a slight tanginess that complements the other flavors perfectly. Plus, Greek yogurt is high in protein, adding a healthy boost to this comforting dish!
This mayo-free baked spinach artichoke dip will be a hit at any event, offering a lighter twist on the classic recipe without compromising on flavor.
Here’s what you’ll need for this recipe.
Ingredients for Spinach Artichoke Dip
Fresh Spinach – use a package of fresh spinach for this recipe. You can also swap it out for frozen spinach if desired. If using frozen spinach thaw it and squeeze out as much excess liquid as you can. Any excess water can be removed when the spinach is cooked.
White or Yellow Onion – use a small, finely diced onion.
Butter – butter adds delicious flavor but you can swap this out for olive oil or your favorite vegetable oil.
Minced Garlic – use fresh garlic or swap it out for about 1/2 teaspoon garlic powder.
Cream Cheese – I used full-fat cream cheese but you can swap it out for low fat cream cheese. You’ll want the cream cheese to be at room temperature to make it easier to mix.
Sour Cream – this adds tangy flavor to the dip.
Greek Yogurt – this is used in place of mayo to keep the dip smooth and creamy while cutting some of the calories.
Artichoke Hearts – You can use canned or jarred artichokes. I prefer to use the ones packed in water instead of oil. This helps to keep the calories down. Drain the artichokes well and finely chop them.
Cheese – you’ll need two types of cheese for this recipe – grated Parmesan cheese and shredded Mozzarella cheese.
Vegetable or Chicken Broth – this helps to make the dip smooth and creamy
Ground Pepper – adds to the flavor.
Optional: if you like a little bit of a spicy kick to your dip then add in about 1/4 to 1/2 teaspoon of crushed red pepper flakes when you add in the black pepper.
How to make Baked Spinach Artichoke Dip
Preheat the oven to 350 degrees fahrenheit.
Over medium heat, melt the butter in a large skillet.
Saute the onions and the garlic until the onions turn translucent.
Add handfuls of fresh spinach to the pan and let it cook down before adding more. Repeat this until all the spinach has been cooked down in the butter mixture. This entire process should take about 10-12 minutes. Set aside.
In a large mixing bowl, thoroughly combine the cream cheese, sour cream, and yogurt.
Add the parmesan cheese, pepper, and artichoke. Stir well.
Add the broth and stir until it’s fully incorporated into the mixture. It will be slightly soupy, but will thicken when baked in the oven.
Fold in the spinach mixture and mozzarella.
Pour and spread evenly into a 4-quart oven-safe baking dish. Bake for 30 minutes.
Remove from the oven and serve immediately with crackers, tortilla chips, toasted French bread slices, bagel chips, etc. Enjoy!
Can you make spinach dip ahead of time?
Yes, spinach dip can be made 1 to 3 days ahead of time. Make the dip but do not place it in the bread bowl until you are ready to serve. This will keep the bread bowl from absorbing moisture from the dip and becoming soggy.
Can you freeze spinach dip?
No, wouldn’t freeze spinach dip. Both sour cream and Greek yogurt separate when thawing. This will make the dip watery when thawed.
If you do choose to freeze it be sure to mix it well before and after reheating.
Storage Instructions
Store any leftover dip in an airtight container for 3 to 4 days in the refrigerator.
Looking for a way to use up leftover dip? Try some of these ideas:
- Spread leftover dip on a half of a flour tortilla, top with some extra shredded cheese, fold in half and toast in a skillet to create a spinach artichoke quesadilla.
- Split a boneless chicken breast and stuff with left over dip. Bake in a 350 degree oven for 20 minutes or until the juices run clear and the internal temperature is 165 degrees to create a delicious spinach artichoke stuffed chicken.
- Create a easy to make French Bread Pizza. Split a loaf of French bread in half. Spread leftover dip on the piece of bread, top with shredded Parmesan and mozzarella.
- Try a stuffed grilled cheese sandwich. Butter two slices of your favorite bread. Place a slice of bread, butter side down on a hot skilled, top with leftover dip, extra chopped spinach and a sprinkle of mozzarella cheese. Top with the remaining slice of bread and toast in a skillet until golden brown.
Dippers for spinach artichoke dip:
- Cubes or slices of sourdough bread
- Your favorite crackers
- Tortilla chips
- Slices of toasted pita bread
- Triscuits
- Baguette slices
- Bagel chips
- Pita chips
- Sliced fresh vegetables including carrot and celery sticks, slices of bell pepper, carrot chips, zucchini slices, cucumber slices, broccoli and cauliflower florets. If you are looking for low carb dippers then fresh vegetables are the way to go!
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Baked Spinach Artichoke Dip (No Mayo)
Equipment
- Baking dish 4 quart
- Large skillet
- Mixing bowl
- Mixing spoon
Ingredients
- 10 ounce spinach fresh
- 1 small Onion
- 4 tablespoons butter
- 1 tablespoon Garlic minced
- 8 ounces Cream Cheese room temperature
- 10 ounces Sour Cream
- 2/3 cup Greek Yogurt
- 2 cans Artichoke Hearts 14 ounces each
- 6 ounces Parmesan cheese grated
- 1/2 cup chicken broth
- 1/2 teaspoon Black Pepper
- 8 ounces mozzarella cheese shredded
Instructions
- Preheat the oven to350 degrees Fahrenheit.
- Over medium heat, melt the butter in a large skillet. Sauté the onions and the garlic until the onions turn translucent.
- Add handfuls of fresh spinach to the pan and let it cook down before adding more. Repeat this until all the spinach has been cooked down in the butter mixture. This entire process should take about 10-12 minutes. Set aside.
- In a large mixing bowl, thoroughly combine the cream cheese, sour cream, and mayonnaise. Add the parmesan cheese, pepper, and artichoke. Stir well. Add the broth and stir until it’s fully incorporated into the mixture. It will be slightly soupy, but trust the process.
- Fold in the spinach mixture and mozzarella.
- Pour and spread evenly into a 4-quart baking dish. Bake for 30 minutes. Remove from the oven and serve immediately with crackers, tortilla chips, toasted French bread slices, bagel chips, etc. Enjoy!
Notes
Nutrition
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