Spinach Artichoke Dip without Mayonnaise Recipe
This creamy and flavorful Spinach Artichoke Dip recipe is made without mayonnaise, relying on a blend of cream cheese, sour cream, and cheeses to create a rich, cheesy dip. Sautéed spinach and garlic add freshness and aroma, combined with artichoke hearts for texture and taste. Baked to golden perfection, this dip is perfect for parties and gatherings, served warm with chips, baguette slices, or crackers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 4 cups fresh spinach
- 2 tablespoons salted butter
- 2–3 cloves garlic, finely minced
- 8 oz. cream cheese, softened
- 2 cups jack cheese, grated, divided
- 1 cup parmesan cheese, grated, divided
- 1/4 cup sour cream
- 15 oz. quartered artichoke hearts, drained
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip.
- Sauté Spinach and Garlic: In a cast iron pan or a medium oven-safe skillet, melt the 2 tablespoons of salted butter over medium heat. Add the fresh spinach and finely minced garlic, sautéing until the spinach is wilted and the garlic is fragrant, about 3-5 minutes.
- Combine Dip Ingredients: In a mixing bowl, combine the softened cream cheese, 1 cup of grated jack cheese, 1/2 cup grated parmesan cheese, sour cream, and the drained quartered artichoke hearts. Then, add the sautéed spinach and garlic mixture and stir everything together until well blended.
- Prepare for Baking: Spread the combined mixture evenly in the same cast iron pan or transfer to a suitable baking dish to ensure even cooking.
- Bake the Dip: Place the skillet or baking dish in the preheated oven and bake for 20 minutes, allowing the flavors to meld and the dip to heat through.
- Add Remaining Cheese: After 20 minutes, remove the dip from the oven and sprinkle the remaining 1 cup of grated jack cheese and 1/2 cup of grated parmesan cheese evenly over the top.
- Finish Baking: Return the dip to the oven and bake until the cheese topping is brown and bubbly, about 5-10 minutes. Alternatively, broil the top for a few minutes to achieve a golden, melted cheese crust—watch carefully to avoid burning.
- Serve: Serve the dip hot with your choice of tortilla chips, baguette slices, or thick crackers for dipping and enjoying.
Notes
- Using a cast iron skillet allows you to sauté and bake in the same pan, reducing cleanup.
- For extra flavor, add a pinch of red pepper flakes when sautéing garlic and spinach.
- Make sure the cream cheese is softened to blend smoothly with the other ingredients.
- Drain artichoke hearts well to prevent the dip from becoming too watery.
- You can prepare the dip ahead of time and refrigerate; just add extra baking time if cold from the fridge.
- Broiling at the end gives a nice golden crust but watch closely to avoid burning.
