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Baked Spinach Artichoke Dip with No Mayo [Video!]

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Better than any restaurant spinach artichoke dip (I promise!), this simple appetizer has just 7 ingredients and takes less than 45 minutes from start to finish! And there’s NO MAYO!

Overhead shot of spinach and artichoke dip garnished with fresh parsley

Why you’re going to love this dip:

  • It is hands down the best spinach dip you’ll ever eat. It blows any restaurant spinach dip out of the water. And I know because I’ve tried them all. I was on a mission for many years to find the best spinach dip when we went out to eat and I never found it. You know that saying, “If you want something done right, you have to do it yourself“. Yep, it’s true. And I did it right with this spinach dip.
  • It’s SO easy to make! If you can stir ingredients together, you can make this dip! No fancy kitchen skills or funky gadgets required!
  • The ingredient list is short, sweet and simple. No fancy cheeses or exotic ingredients. Just simple, straight forward ingredients you’ll be able to find at any grocery store.
  • It’s best served with a chilled glass of white wine or a full bodied red wine. Looking for a new ladies night appetizer? This spinach artichoke dip is it! Your friends are going to love it so much you might want to think about making a double batch. Cheers!

How to make spinach and artichoke dip:

In a large bowl, combine spinach, artichoke hearts, sour cream, cream cheese, garlic, Parmesan, half the mozzarella and a large pinch of salt and pepper.

Large white bowl filled with ingredients to make spinach and artichoke dip

Mix until well combined.

Large white bowl filled with ingredients to make spinach and artichoke dip

Transfer to a baking dish.

Spinach dip being transferred from a white bowl to a white baking dish

Cover with remaining mozzarella cheese.

Spinach dip in a white baking dish being topped with shredded cheese

Bake until golden brown and bubbly. Garnish with fresh chopped parsley and serve with sliced French baguette and crispy crackers on a small wooden serving board.

Overhead shot of spinach and artichoke dip garnished with fresh parsley

Tips for making the best spinach dip:

  • Use fresh spinach. Fresh ingredients always taste better and this recipe is no exception! Fresh spinach has just the right amount of moisture and will wilt perfectly into the dip.
  • Use fresh garlic. Similar to the spinach, fresh garlic will be best in this recipe! Skip the minced, jarred garlic and mince your own cloves!
  • Make sure all ingredients are at room temperature. Room temp cream cheese and sour cream will make this dip much easier to mix up and will also help it bake more evenly.
Overhead shot of spinach and artichoke dip with a hand dipping a slice of bread into it

Fresh vs. frozen spinach:

  • ALWAYS. USE. FRESH. SPINACH. It will be cheapest when you buy it in bulk in the produce section of your grocery store, but it also comes pre-washed in sealed plastic bags as well.
  • Honestly, I’ve never used frozen spinach for anything and I probably never will. The fresh spinach is going to release just the right amount of moisture to keep your dip creamy. I suspect frozen spinach may leave you with watery mess.
Overhead shot of spinach and artichoke dip garnished with fresh parsley

Making spinach dip ahead of time:

  • This dip does great when made ahead of time, which makes it a very convenient option for your next party or family get together! Mix everything together, transfer it to a baking dish and pop it in the fridge until it’s time to party.
  • An hour before baking, set it out on the counter to come to room temperature. Then just before your guests arrive, throw it in the oven and voila! You’ve got a hot, bubbly, cheesy, melty, perfectly dip-able appetizer ready to go!

If you loved this dip, try these easy appetizers:

Print

The Easiest Baked Spinach and Artichoke Dip

★★★★★

5 from 13 reviews

  • Author: Kylie Lato
  • Prep Time: 10 minutes
  • Cook Time: 32 minutes
  • Total Time: 42 minutes
  • Yield: 8–10 servings 1x
Print Recipe

Description

Comfort food at it’s finest, this dip is simple and delicious. Snuggle in with this warm, inviting family favorite tonight!

Scale

Ingredients

  • 5 oz. fresh spinach
  • 8 oz. full fat sour cream, room temperature
  • 8 oz. full fat cream cheese, room temperature
  • 1 (15 oz.) can artichoke hearts, drained and roughly chopped
  • 3 cloves garlic, minced
  • 12 oz. shredded mozzarella, divided
  • 5 oz. shredded Parmesan
  • Kosher salt
  • fresh cracked pepper

Serving suggestions:

  • sliced French baguette
  • crackers
  • chilled white wine

Instructions

  1. Heat oven to 350 degrees.
  2. Add fresh spinach to a large bowl. On top of the spinach add sour cream, cream cheese, artichoke hearts, garlic, half the mozzarella, Parmesan and a few hearty pinches of salt along with a pinch of pepper. Mix until well combined.
  3. Transfer to a 9×9 baking dish or medium sized cast iron skillet. Spread in an even layer and top with remaining mozzarella.
  4. Bake for 25-30 minutes. Then broil for 1-2 minutes or until the mozzarella on top starts to get dark golden brown.
  5. Serve with sliced French baguette and chilled white wine. Enjoy!

Notes

Use fresh spinach. Fresh ingredients always taste better and this recipe is no exception! Fresh spinach has just the right amount of moisture and will wilt perfectly into the dip.

Use fresh garlic. Similar to the spinach, fresh garlic will be best in this recipe! Skip the minced, jarred garlic and mince your own cloves!

Make sure all ingredients are at room temperature. Room temp cream cheese and sour cream will make this dip much easier to mix up and will also help it bake more evenly.

  • Category: Appetizer
  • Method: Baking
  • Cuisine: Comfort Food

Keywords: spinach dip, artichoke dip, cheese dip, cream cheese dip, vegetarian dip

This recipe was originally published in September of 2018. It was updated in March of 2019 to include process shots, detailed instructions and tips for making the best spinach and artichoke dip every single time!

Reader Interactions

Comments

  1. Sam

    October 29, 2018 at 6:17 pm

    I’m just browsing recipes to make tonight and the second I saw your picture for this recipe I knew I was making this. I have all the ingredients at home except for parmesan, would a romano blend be okay for a substitution? Can’t wait to try this at home, thanks for sharing!

    Reply

    • Midwest Foodie

      October 29, 2018 at 6:36 pm

      Yes-romano would be delicious in this recipe! Asiago would work great too, or even manchego! This is literally one of my FAVORITE recipes. Enjoy!

      Reply

  3. Elaine Benoit

    March 19, 2019 at 7:48 am

    I haven’t had spinach artichoke dip in a while but you know what, you’ve just inspired me to make it for my next dinner party! Your dip looks scrumptious and it looks like I might have a hard time sharing it with my guests as I would want it all for myself. 🙂

    ★★★★★

    Reply

    • Midwest Foodie

      March 19, 2019 at 10:05 am

      Make a double batch and save one for yourself! 🙂 It’s always nice to share but you’ve gotta treat yourself too!

      Reply

  8. Anne Lawton

    March 20, 2019 at 7:56 pm

    fresh spinach makes such a difference, and I love that there is no mayo! the perfect appetizer

    ★★★★★

    Reply

  10. Aleta

    March 21, 2019 at 10:04 pm

    Whoa this looks good. I love artichoke dip, but have never had an artichoke spinach combo. I look forward to trying this next time I have company over!

    ★★★★★

    Reply

  15. Deseree

    March 25, 2019 at 2:20 pm

    This is a great dip to make for the March Madness games coming up. I love how simple it is to make but doesn’t lack flavor.

    ★★★★★

    Reply

    • Kylie Lato

      August 23, 2019 at 10:12 am

      I have not tried it before, but I wouldn’t see why not! After freezing, I’d thaw it in the fridge overnight, let it sit out on the counter for an hour to come to room temp and then bake it according to the recipe instructions. Great question Fillz!

      Reply

  17. Robin Hannon

    September 8, 2019 at 12:27 pm

    Football season is here! My first appetizer for this year. This recipe was far and above all spinach/artichoke dips ever. So creamy and delicious. I am sharing it with all my friends. Thank you.

    Reply

  18. Donna Pedersen

    September 12, 2019 at 5:45 pm

    Taking 2 tailgate at football game. Plan to bake then take to game & warm up on little weber grill. Think that will work????

    Reply

    • Kylie Lato

      September 13, 2019 at 10:07 am

      Yes!! I think you could definitely warm this up on a grill – that is a great tailgating idea! Let me know how it turns out and I’ll add it to the recipe notes 🙂

      Not sure if you’ll have an electrical outlet available but I have had good luck with cooking this spinach dip in a crock pot too. I have tried it where I actually baked the dip in the crock pot insert at home and then transfer it to the crock pot and bring it along. And I’ve also tried where I just cook the dip in the crock pot from start to finish (the only down side to that was the top didn’t get as golden brown).

      Reply

  19. Stephanie Parman

    November 26, 2019 at 11:46 am

    I was wondering if this is a good recipe to try using in a crock pot? maybe to bake it as direcred, then move to the warming of a crock for longer warmth for serving? was wanting to offer this as an appetizer for a family holiday…

    Reply

    • Kylie Lato

      November 26, 2019 at 1:31 pm

      Yes! I have done that before and it worked great! I have a small crock pot and I just baked it right in the insert (although I think somewhere it says you aren’t supposed to bake those but it worked fine for me) and then moved it to a crock pot while it was still warm. Great idea!

      Reply

  20. Macy

    November 26, 2019 at 2:59 pm

    Definitely making this for Thanksgiving! So happy it doesnt have mayo in it. Do you think having this sit in my fridge for 2 days before baking it would be too long? I want it to have the best flavor but I’m getting anxious to prep. Also, I would love to double the recipe because my husband and I could probably eat a whole batch on our own (we love spinach artichoke dip)! Do you recommend making two seperate dishes or do you think it would be okay doubled up??

    ★★★★★

    Reply

    • Kylie Lato

      November 27, 2019 at 8:28 am

      You can definitely make this ahead and keep it in the fridge for a couple days! I would let it sit out for 30-60 minutes before baking just it can come to room temp. I don’t see a problem with making a double batch and baking it all in one dish. Great idea! I’d recommend a 9×13 pan or something of similar size. I’m totally with you on sharing this dip with your other half – we sometimes split a pan of it for dinner! Happy Holidays Macy!

      Reply

  21. Tanya

    February 10, 2020 at 10:21 am

    This recipe is definitely a keeper! I also love that fresh spinach is used and not frozen. Can’t wait to share with the girls at work tomorrow! Thank you for sharing this delicious dish!

    ★★★★★

    Reply

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