This post might have affiliate links. For full details please see my disclosure policy.

This spinach artichoke dip is super easy, savory, extra cheesy, and made with absolutely no mayo! Bake it in the oven for a gorgeous bubbly top, or make it in a slow cooker for extra easy serving – it’s delicious either way. With tortilla chips, crusty bread, or homemade crostini, this dip is a huge crowd-pleaser for parties, holidays, and casual hangs with friends!

A hand dipping a chip into a skillet of no mayo spinach artichoke dip on a tan counter next to glasses of beer, a green linen, and brown bowls of tortilla chips.

Welcome to the first post of 2026! I had a solid week between Christmas and New Year’s where I seriously considered the possibility that I forgot how to do my job. But alas, here we are. My laptop is open, the gym is unbearably busy, and Damp January is going…well…it’s going.

This is the dip I brought to our New Year’s Eve party and it’s just too good not to share! I actually have the firm belief that my mom makes the best artichoke dip of life, but it is literally just mayo, parm, artichokes, and garlic lol.

So, I like to make this mayo-free version that I learned how to make in culinary school when I want something cheesier, creamier, and more restaurant-style. And there’s some spinach for *balance*. Plus, if you’re a mayo-hater, first of all, what? But also, it’s a win-win.

I typically make this dip in the oven for that golden, bubbly lid, but just like my buffalo chicken dip and my spicy jalapeño popper dip, this one is slow cooker-friendly too. Give it a try and let me know what you think!

Fresh or frozen spinach

White and brown bowls of cheese, artichokes, spinach, garlic, spices, and sour cream next to a brick of cream cheese on a wood board.

I’ve made this recipe so many times with both fresh and frozen spinach. Either works great! But, no matter what you use, you’ll have to remove any extra water.

  • Fresh spinach – sauté the fresh spinach with a little olive oil, just until it’s wilted and any liquid cooks off.
  • Frozen spinach – defrost the spinach and spoon it into the center of a paper towel or cheese cloth. Then, squeeze the spinach until no more water leaks out!

Bake the dip

A white pan of spinach on a tan counter.
Heat some oil in a large skillet and then add the fresh spinach.
A white pan of sauteed spinach on a tan counter.
Sauté the spinach for a few minutes, just until it’s wilted.
A white bowl of cream cheese, mozzarella, spinach, artichokes, and spices on a beige table.
Add all of the dip ingredients to a medium mixing bowl.
A hand using a rubber spatula to mix dip ingredients in a white bowl.
Mix everything together until the dip is nice and smooth.
A skillet of dip topped with cheese.
Then, spoon the dip into a skillet and top it with more cheese.
A skillet of no mayo spinach artichoke dip on a tan counter next to a green linen, glasses of beer, and brown bowls of chips.
Bake the dip at 350°F (177°C) for 30 minutes, until it’s hot & bubbly.

Slow cooker instructions

If you want to keep this dip hot for a while, just mix all the ingredients together and spoon it into the bowl of a slow cooker. Cook the dip on HIGH for 1-2 hours or LOW for 3-4 hours. Top it with more cheese during the last 30 minutes of cooking.

A skillet of no mayonnaise spinach artichoke dip on a beige table next to a green linen, brown bowls of tortilla chips, and 2 glasses of beer.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

No ratings yet

Easy Spinach Artichoke Dip without Mayonnaise

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
This no mayo spinach artichoke dip is a huge crowd pleaser and comes together in minutes! Mix all the dip ingredients and bake it until bubbly or keep it warm in a slow cooker. This recipe is beyond easy, cheesy, and full of savory flavor. You and your friends are gonna love it!
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 Tablespoon olive oil (15 milliliters)
  • 5 ounces fresh baby spinach (140 grams)
  • 8 ounces full-fat cream cheese, softened (225 grams)
  • 1/2 cup full-fat sour cream (115 grams)
  • 1 cup freshly-shredded whole milk mozzarella cheese, divided (100 grams)
  • 1 cup freshly-shredded parmesan cheese, divided (70 grams)
  • 14 ounces quartered artichoke hearts in brine, drained + roughly chopped (390 grams/1 can)
  • 2 teaspoons minced garlic (2 large cloves)
  • 1/2 teaspoon red pepper flakes, more or less to taste
  • 1/2 teaspoon Kosher salt, more to taste – I used Morton
  • 1/2 teaspoon freshly-ground black pepper, more to taste
  • Tortilla chips, crusty bread, or crostini for serving

Equipment

  • Small skillet or baking dish

Instructions 

  • Preheat the oven to 350°F (177°C). Grease a small oven safe skillet or baking dish with neutral oil or cooking spray. Set aside.
  • Next, heat the olive oil in a large skillet over medium heat. Add the spinach and a pinch of salt. Sauté the spinach, stirring often, until the spinach is wilted and releases all of its water. Spoon the spinach into a medium mixing bowl and let it cool slightly.
  • Add the cream cheese, sour cream, 3/4 cup of mozzarella cheese (75 grams), 3/4 cup of parmesan cheese (50 grams), chopped artichoke hearts, garlic, red pepper flakes, salt, and pepper to the bowl of spinach. Use a rubber spatula to mix the dip until it's well-combined. Taste and add more seasonings, if needed.
  • Evenly spread the dip in the prepared skillet or baking dish. Sprinkle the remaining mozzarella and parmesan cheeses over the top of the dip.
  • Bake the dip for 25-30 minutes, until it's hot and bubbly. If you want to brown the cheese a little more, broil the dip on HIGH for 1-2 minutes. Keep a close eye so it doesn't burn! Serve the dip right away with tortilla chips, crusty bread, and/or crostini.

Notes

To use frozen spinach, defrost 10 ounces of frozen spinach in the microwave. Spoon the spinach into the middle of a square of cheese cloth or a few paper towels. Gather the cheese cloth or paper towels to create a ‘pouch’ and squeeze as much water out of the spinach as possible. Don’t skip this step or the dip will come out watery!
You can also make the dip in a slow cooker. After you mix the dip, spoon it into the greased bowl of a slow cooker. Cook the dip on HIGH for 1-2 hours or LOW for 3-4 hours, stirring often, until the dip is hot and bubbly. Sprinkle the remaining mozzarella and parmesan over the top of the dip for the last 30 minutes of cooking. Keep the dip on WARM for easy serving.
Make sure to taste the dip before baking it! Depending on what ingredient brands you use, you may need more seasonings.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 154kcal, Carbohydrates: 3g, Protein: 7g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 38mg, Sodium: 423mg, Potassium: 122mg, Fiber: 1g, Sugar: 1g, Vitamin C: 4mg, Calcium: 187mg
Did you make this recipe?Tag @sundaytable.co on Instagram!