Spinach and Artichoke Dip No Mayo

Ingredients

Cream cheese (16 oz, full fat): This is the base and it needs to be full fat block cream cheese. Let it come to room temperature first! Cold cream cheese won’t melt smoothly and you’ll get lumps. Don’t use the spreadable kind in a tub.

Frozen chopped spinach (10 oz box, thawed): Thaw it completely and squeeze out the excess moisture, but not bone dry. You want some moisture in there. If the dip looks too thick, a splash of milk or heavy cream loosens it back up. Fresh spinach works too but needs to be cooked down and squeezed first.

Artichoke hearts (12 oz jar, diced): Jarred artichoke hearts are pre-cooked and ready to go, no boiling needed. Canned work fine too. Dice them before adding.

Parmesan cheese (¾ cup, grated): Adds saltiness and depth. Freshly grated melts better than pre-grated from a canister.

Garlic salt (½ tsp): The easy shortcut. If you prefer, use one minced garlic clove plus a pinch of salt instead.

How to Make Spinach Artichoke Dip No Mayonnaise

Step 1: In a medium saucepan over medium heat, add the cream cheese and heat until it starts to melt, stirring frequently.

Step 2: Add the thawed and squeezed spinach and diced artichoke hearts. Stir to combine.

Step 3: Stir in the Parmesan cheese and garlic salt. Mix until well combined and heated through.

Step 4: Continue cooking on low heat, stirring frequently, until the dip is hot and the cheese is fully melted.

Step 5: Taste and adjust seasoning. Serve immediately.

How Long Does Spinach Dip Keep?

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Reheating: Reheat in the microwave stirring every 30 seconds, or on the stovetop over low heat. Add a splash of heavy cream or milk if it’s too thick.

Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. The texture may be slightly more watery after freezing, stir well after reheating.

What Can I Add to This Spinach Artichoke Dip No Mayonnaise

Shredded rotisserie chicken stirred in makes this hearty enough to serve as a main dish with bread. Crumbled bacon or diced shrimp are both popular additions.

Roasted red peppers, sautéed mushrooms, or caramelized onions add sweetness and texture. Red pepper flakes or a dash of hot sauce add heat without changing the flavor much.

For a cheese variation try smoked gouda, asiago, or feta in place of some of the Parmesan. All three work well with spinach and artichoke.

Fresh spinach can replace frozen. Cook it down first until wilted, then squeeze out the moisture before adding. Kale or Swiss chard also work as spinach substitutes. For a lighter version use Greek yogurt in place of some of the cream cheese, it won’t be as rich but still good.

Questions About This Spinach Artichoke Dip

Why make spinach artichoke dip without mayo?

 Mayo adds a tangy flavor and thinner texture that some people don’t like. Using cream cheese as the base instead gives you a thicker, richer dip with a more neutral flavor that lets the spinach and artichoke come through.

Can I use fresh spinach instead of frozen? 

Yes. Cook it down in a pan first until wilted then squeeze out as much moisture as possible before adding. A pound of fresh spinach cooks down to roughly the same amount as a 10 oz box of frozen.

Can I make this in a slow cooker?

 Yes. Combine all ingredients in the slow cooker and cook on low for 2 to 3 hours until hot and creamy. Stir occasionally.

Can I make this ahead of time? 

Yes. Make it fully, refrigerate, and reheat before serving. It reheats well on the stovetop with a splash of cream to loosen it.

How do I make this spicier? 

Add diced jalapeños, a few dashes of hot sauce, or a pinch of cayenne with the seasonings.