Spinach artichoke dip is a classic appetizer recipe, packed with creamy cheese, spinach, tangy artichoke hearts and spices. While the classic recipe calls for mayonnaise in the base of the dip, this version is just as creamy and decadent, without the warm mayonnaise that many simply don't love!
Let it be known that if there is spinach artichoke dip on a restaurant menu, it is being ordered. There is something about the creaminess of the cheeses on a crispy crostini that gives me life - yes, I know this is a lot of enthusiasm for a dip.
A lot of traditional spinach artichoke dip recipes call for mayonnaise in the recipe. I for one, love mayonnaise. Warm mayonnaise, however, is a little iffy sometimes. Enter this creamy, decadent spinach dip without the warm mayonnaise element.
Serve this dip on your favourite game day spread, with mini pretzel dogs, and taco pockets!
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Ingredients
- Sour cream
- Cream cheese
- Chopped spinach
- Artichoke hearts
- Mozzarella cheese
- Parmesan cheese
- Garlic powder
- Onion powder
- Salt
- Pepper
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Thaw the spinach - If using frozen spinach, be sure to thaw it and wring out the extra moisture.
Shredding your cheese - Freshly grated cheese is always best. Pre-shredded cheese is coated with anti-caking agents, which prevent the cheese from melting nicely. If you are in a pinch, though, feel free to use whatever makes dinner easy!
Preheat the oven - Preheat your oven to 375°F.
In a large mixing bowl, mix the cream cheese, sour cream, chopped spinach, artichoke and seasonings. Mix until well combined.
Transfer the mixture to a baking dish, and top with the mozzarella and parmesan cheese.
Bake the dip for 25 minutes. If you like a browner top, broil the dip on HI for 2-3 minutes.
Expert Tip
Soften the cream cheese before preparing the dip. The ingredients will combine easier and better if the cream cheese is room temperature, and soft. That way you will not have clumps of cream cheese in the dip.
Substitutions
- Frozen spinach - Use finely chopped baby spinach instead of frozen spinach.
- Parmesan cheese - Swap for asiago for a twist!
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
Storage
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Spinach Artichoke Dip {Without Mayo!}
Ingredients
- 4 cups Cream cheese softened
- 4 cups Sour cream
- 2 cups Chopped spinach
- 1 cup Artichoke hearts chopped
- 2 teaspoon Garlic powder
- 2 teaspoon Onion powder
- 2 teaspoon Sea salt
- 1 tsp Black pepper
- ½ cup Mozzarella cheese shredded
- ¼ cup Parmesan cheese shredded
Instructions
- Preheat the oven - Preheat your oven to 375°F.
- Mix the dip: In a large mixing bowl, mix the cream cheese, sour cream, chopped spinach, artichoke and seasonings. Mix until well combined.
- Top: Transfer the mixture to a baking dish, and top with the mozzarella and parmesan cheese.
- Bake: Bake the dip for 25 minutes. If you like a browner top, broil the dip on HI for 2-3 minutes.
Equipment
- Mixing Bowl
Video
Notes
- Freshly grated cheese is always best. Pre-shredded cheese is coated with anti-caking agents, which prevent the cheese from melting nicely. If you are in a pinch, though, feel free to use whatever makes dinner easy!
- If using frozen spinach, be sure to thaw it and wring out the extra moisture.
- Soften the cream cheese before preparing the dip. The ingredients will combine easier and better if the cream cheese is room temperature, and soft. That way you will not have clumps of cream cheese in the dip.
Shawn
I made this for the football game this past weekend for my friends. It was awesome!! The whole dish was empty before the game was done.