Spinach and Artichoke Dip No Mayo

This Spinach and Artichoke Dip No Mayo is easy to whip up and a proven crowd-pleaser that’s perfect for game day or any time you want to snack on an awesome spinach dip! This cheesy dip is not just any appetizer; it’s often the best thing on the Super Bowl or potluck menu, loved for its creamy, tangy, and savory flavors. 

We’re talking about creating a dish so good it could rival the Olive Garden spinach dip recipe, right in your own kitchen. All it takes is combining tender artichoke hearts, a generous amount of Parmesan and mozzarella cheese, and just the right amount of garlic and spices. 

Looking for more easy appetizers? Check out our Velveeta Sausage Cheese Dip and Black Bean Dip.

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This Copy Cat Olive Garden Spinach Artichoke Dip, which has become our family favorite, actually started out as a 1950’s staple.  Back then, America was all about easy-to-make, comforting foods, and with canned and frozen veggies becoming a hit, dishes like this dip became super popular. The main stars of the dish, spinach, artichokes, and cheese, were easy to find and people loved mixing them into something creamy and delicious. It’s hard to find a Spinach and Artichoke Dip without Mayo that tastes this creamy! I can see why this is one of the most popular appetizer menu items at Olive Garden, in fact it’s been my favorite appetizer since I was a teenager! Let’s just say it was love at first bite the 1st time I had this hot spinach dip!  

I have a firm belief that Spinach Artichoke Dip should never, and I do mean never be served cold!  That just isn’t right!  That makes me sick just thinking about it.  I’m sorry if I have offended any cold dip lovers.  I’m not a cold dip hater, no, I just prefer cold fruit dip, not one with artichokes and spinach.

Recipe Ingredients

You’ll need the following ingredients to make the best Spinach & Artichoke Dip:

INGREDIENT NOTES:

• Artichoke hearts- I use them from a jar, but if you want to use fresh artichokes, then feel free to.
• Spinach- I love using frozen spinach because it’s just so convenient, but feel free to use a pound of fresh spinach instead.
• Cream cheese- I highly recommend using full fat cream cheese for that super creamy taste!
• Garlic salt- Again, I’m all about the easy quick way! But feel free to use a garlic clove and salt in place of the garlic salt.

HOW TO MAKE SPINACH AND ARTICHOKE DIP NO MAYO: STEP-BY-STEP:

1. Heat the room temperature cream cheese over medium heat until it starts to melt.
2. Add the chopped spinach and the diced artichoke hearts to the saucepan. Stir to combine.
3. Stir in the grated Parmesan cheese and garlic salt. Mix until all ingredients are well combined and heated through.
4. Continue to cook on low heat, stirring frequently, until the dip is hot and the cheese is melted.

Storage and Reheating

Storage: Store leftovers on the counter in an airtight container for up to 2 days. For longer storage, place them in an airtight container in the refrigerator. They will keep well for up to 1 week.

To Reheat: Reheat it in the microwave, stirring every 30 seconds until it’s evenly hot, or heat on the stove top, you may need to add a splash of heavy cream to it, to loosen it up.

To Freeze: Once it’s cooled, transfer it to a freezer-safe container or Ziploc bag. It can last in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight and then reheat it using the above methods. Freezing might change the texture slightly, making it a bit more watery, but a good stir after reheating should help it regain some of its creamy consistency.

Additions & Substitutions

ADDITIONS:

1. For a heartier dip, add cooked, shredded chicken, crumbled bacon, or diced shrimp. These can make the dip more filling and add a little spin on your normal dip.
2.  Mix in some roasted red peppers, sautéed mushrooms, or caramelized onions for added sweetness and texture.
3. Experiment with different cheeses for new flavors. Try adding some smoked gouda, asiago cheese, or feta cheese for a twist.
4. For an extra flavor kick, try adding a pinch of red pepper flakes or a dash of hot sauce to the dip before baking. It’ll give the dip a subtle heat that really enhances the creamy, cheesy goodness and makes the flavors pop!

SUBSTITUTIONS:

1. Spinach: If you’re out of spinach, kale or Swiss chard can be a great alternative. They add a similar green veggie punch to the dish.
2. Artichokes: In a pinch, you can substitute canned or frozen artichokes with marinated artichoke hearts for a tangier flavor.
3. Dairy: For a lighter version, use Greek yogurt or a light cream cheese instead of full-fat versions. It just won’t be as super creamy, but it should still be a huge hit.

FAQs about about this Spinach Artichoke Dip No Mayo Recipe:

Can I use fresh spinach instead of frozen?

Absolutely! If you prefer fresh spinach, you’ll need to cook it down first until it’s wilted and then squeeze out any excess moisture before adding it to the dip.

Can I make this dip in a slow cooker? 

Yes, you can easily adapt this recipe for a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 2 to 3 hours or until hot and creamy.

 How can I make this dip spicier?

To add some heat, you can mix in some diced jalapeños, a few dashes of hot sauce, or a sprinkle of cayenne pepper.

What Can I Serve with this Olive Garden Spinach Artichoke Recipe?

This dip pairs wonderfully with a variety of dippers like tortilla chips, pita chips, sliced bread, crackers, or fresh veggies like carrots, celery, and bell peppers.

Spinach and Artichoke Dip No Mayo

Vicky Hadley~Little Chef Within

Get ready to meet the life of your party: a Spinach Artichoke Dip that’s so good, no one will miss the mayo! This dip is not only ridiculously easy to throw together but also bursting with cheesy, veggie-packed goodness. Perfect for game nights, impromptu get-togethers, or just a chill night in, it’s the ultimate go-to for a quick, satisfying treat. With its creamy texture and hearty flavors, it’s sure to win over any crowd.

5 from 14 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer

Cuisine American

Servings 8 servings

Ingredients

  

1x2x3x

• 1 12 ounce jar artichoke hearts, diced
• 1 10 ounce box frozen chopped spinach, thawed
• 16 ounces cream cheese
• 3/4 cup grated Parmesan Cheese
• 1/2 teaspoon garlic salt

Instructions

 

• In a medium saucepan, heat the cream cheese over medium heat until it starts to melt.
• Add the thawed and squeezed spinach and the diced artichoke hearts to the saucepan. Stir to combine.
• Stir in the grated Parmesan cheese and garlic salt. Mix until all ingredients are well combined and heated through.
• Continue to cook on low heat, stirring frequently, until the dip is hot and the cheese is melted.
• Taste and adjust seasoning if necessary.

Notes

No need to boil the artichokes if you’re using canned or jarred artichoke hearts; they are pre-cooked and ready to use. Also, don’t dry the spinach till it’s bone dry! You want some water in the pan. If the dip looks too dry, simply add a small amount of liquid in, water, milk, or heavy cream.

Keyword appetizers, copycat recipe, dips, gluten free, spinach and artichoke dip

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