This creamy and classic spinach artichoke dip is made without mayo, and includes an easy crock pot variation for those who want to take their dip to a special get together or potluck. Made with frozen chopped spinach and creamy artichokes, this is a popular dip that always gets eaten up in a hurry!
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Who doesn't love a good dip!? I mean, there really isn't any other food that can really bring others around like a good dip can.
If you've ever been to a party with a tasty dip, you'll notice how everyone hovers around the dish, ready to dip their chip, bread, or veggie of choice into the hot, melty mixture. Even those who would consider themselves germaphobes might leave their fears behind for the sake of a delicious spinach artichoke dip like this one.
Even if you're the introverted type (hands up!), you probably love relaxing on the couch with your family and enjoying a warm, delicious dip filled with cheesy goodness. I know I do! And this one just happens to be one of our all time favorites.
A Spinach Artichoke Dip Without Mayo
This version of the common and classic spinach artichoke dip is made without mayo! While mayo does have a yummy flavor, sometimes we are totally out of it, OR we just don't like the taste of hot mayonnaise. Whatever the reason may be, sour cream (or homemade crème fraiche) will gladly stand in the gap and still give an amazing flavor and silky texture.
In fact, I actually prefer my spinach artichoke dip without mayo, and I'm guess you probably do too!
Let's get started:
Ingredients
- Cream cheese: You will need brick-style cream cheese for this recipe, since we need it to provide structure for the dip. Whipped or tub style cream cheeses won't work the same.
- Sour cream: Instead of mayonnaise, we'll be using sour cream (or homemade crème fraiche if you can!).
- Spinach: You'll need frozen chopped spinach, purchased either by the block or in small cubes. To get the amount called for in the recipe, set 8-10oz of frozen spinach out to thaw.
- Artichokes: You will need 1 can of artichokes for this recipe, or about ⅔ of a large jar.
- Cheeses: We use both parmesan for flavor, and mozzarella for stretchiness.
- Flavors and seasoning: Garlic, dried basil, salt, and pepper are all used for a touch of seasoning and flavor. Most of the flavor will come from the spinach, artichoke, and cheeses.
How to Make Spinach Artichoke Dip
Add all of your ingredients (except for ⅓ cup of the mozzarella cheese) to a medium sized bowl.
Using an electric mixer, blend all of the ingredients together until well combined. Scrape down the edges of the bowl if needed.
Add the mixture to a prepared baking dish that holds at least 7-8 cups (~2 quarts).
Top with the remaining shredded mozzarella cheese.
Bake in an oven that has been preheated to 350°F for 40-45 minutes for a deep dish, or 30-35 minutes for a shallow baking dish.
Set the oven to broil and cook for 1-2 minutes, or just until the cheese is hot and bubbly.
Prep Tips
- In order to prepare your spinach for your dip, you need to remove as much water as possible. Do this by allowing your spinach to thaw. Then, add to a strainer and strain off any additional water. Then, use your hands to squeeze out as much water as you can with your hands. Finally, measure your spinach to ensure you have ½ cup, or ¾ cup if you really love spinach!
- If you haven't set out your spinach to thaw in advance, you can still thaw it quickly either in the microwave, or by placing it in a plastic freezer bag and submerging it in a sink full of tap water. Place a heavy bowl on top to weight the bag down, and check after 10 minutes. Refill the sink with hot water if necessary.
- If you haven't thought ahead to soften your cream cheese on the counter, add the wrapped cream cheese (remove the cardboard) to a plastic freezer bag. Seal it well and remove excess air. Fill a bowl or your sink with hot tap water and add the bag of cream cheese. Weigh down the bag with a heavy bowl. Allow to sit in the water for 5-10 minutes. It should be soft enough, but if not repeat the process with new water.
Crockpot Variation
Add all of your ingredients to a crock pot, topping with ⅓ cup of shredded mozzarella cheese. Cook on high for 1-2 hours, or on low for 2-3 hours, or until hot and bubbly. You can serve right in the slow cooker, switching the setting to "warm" to serve.
Frequently Asked Questions
Homemade spinach artichoke dip will last for 4-5 days when store in the refrigerator in an airtight container.
Most spinach artichoke dip is gluten free, although you may want to check the ingredients to confirm no fillers or gluten-containing ingredients were included.
Yes! Since it focuses on high fat ingredients like cream cheese, sour cream, cheese, etc. and contains no high carb ingredients, it can be eaten on a ketogenic diet. Be sure to serve it with crudites or low carb chips to keep it low in net carbs.
Yes! Simply store it completely chilled and wrapped tightly, for up to 3 months in the freezer. When you're ready to serve, thaw it overnight and bake it in the oven, adding 10-15 minutes on the total cook time.
Yes! You can assemble your spinach dip ahead, and keep it in the refrigerator until you're ready to serve. Once you are ready to serve, allow the dish to come to room temperature by leaving it on the counter for 3-4 hours. OR you can place the cold dish in a cold oven, then turn it on to preheat. As the oven warms, so will the dish, which will prevent breaking.
You can eat it however you want, although most spinach artichoke dip is meant to be eaten hot (or at least warm). Most recipes are quite firm when cold, so it's not as easy to dip versus when it is heated through.
Yes, absolutely! Just sauté your spinach, allowing it to wilt and cook down before measuring.
More Easy Appetizers
- Antojitos {Jalapeno and Cream Cheese Baked Pinwheels}
- Cream Cheese Stuffed Mini Rainbow Peppers
- Stuffed Dates with Goat Cheese and Walnuts
- Creamy Cheddar Jalapeno Corn Casserole
- Baked Buffalo Chicken Ranch Dip - The Busy Baker
Spinach Artichoke Dip without Mayo
This easy spinach artichoke dip recipe is filled with flavor and is one of the best party dips! Warm, baked and delicious, it's always a crowd pleasing favorite when served with tortilla chips or bread.
Ingredients
- 1 (8oz) package cream cheese, softened (brick-style)
- ¼ cup sour cream (or crème fraiche)
- ½ cup grated parmesan cheese
- ⅔ cup shredded mozzarella cheese, divided
- 2 cloves garlic, peeled and minced
- ½ teaspoon dried basil
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 (14oz) can artichokes, drained and chopped
- ½-3/4 thawed and drained frozen chopped spinach
Instructions
- Preheat the oven to 350F and grease a baking dish that holds up to 8 cups. I used a 2 quart round baking dish.
- Add the softened cream cheese to a medium sized bowl, along with the sour cream, grated parmesan cheese, and half of the shredded mozzarella cheese.
- Add in the minced garlic, basil, salt, pepper, artichokes, and spinach.
- Blend all of the ingredients together using an electric hand mixer, or a stand mixer fitted with the paddle attachment.
- Scrape down the edges of the bowl with a silicone spatula and blend again if needed.
- Transfer the mixture to the prepared baking dish, and spread it out evenly.
- Top with the remaining ⅓ cup of shredded mozzarella cheese.
- Bake in the preheated oven for 40-45 minutes, or until hot and bubbly. If you are using a shallow dish and your dip is spread much thinner, bake for just 30-35 minutes.
- Broil for 1-2 minutes, or until the cheese is hot, brown, and bubbly.
- Serve and enjoy with tortilla chips, baguette slices, crudites, or bread cubes.
Notes
Spinach prep: In order to prepare your spinach for your dip, you need to remove as much water as possible. Do this by allowing your spinach to thaw. Then, add to a strainer and strain off any additional water. Then, use your hands to squeeze out as much water as you can with your hands. Finally, measure your spinach to ensure you have ½ cup, or ¾ cup if you really love spinach!
Softening cream cheese: If you haven't thought ahead to soften your cream cheese on the counter, there is a way to get it nice and soft closer to your baking time. Just add the wrapped cream cheese (remove the cardboard) to a plastic freezer bag. Seal it well and remove excess air. Fill a bowl or your sink with hot tap water and add the bag of cream cheese. Weigh down the bag with a heavy bowl. Allow to sit in the water for 5-10 minutes. It should be soft enough, but if not repeat the process with new water.
Thawing spinach: If you haven't set out your spinach to thaw in advance, you can still thaw it quickly either in the microwave, or by placing it in a plastic freezer bag and submerging it in a sink full of tap water. Place a heavy bowl on top to weight the bag down, and check after 10 minutes. Refill the sink with hot water if necessary.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 119Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 310mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 7g
Nutrition information is an estimate only.
Mary says
Hello. I wanted to bring this to a work pot luck. Could I bake this the night before and heat up in the microwave the next day?
Dolly | Little Home in the Making says
Yes that should work fine!