Spinach Artichoke Dip without Mayo is the perfect warm, cheesy dip for your next get-together! Made with fresh spinach and loaded with artichokes, jalapenos, green chiles, and plenty of cheesy goodness.
Hot spinach artichoke dip is the ultimate dip for entertaining guests. It also makes awesome football party food. What I love about this spinach artichoke dip recipe is that it is made with fresh spinach and yogurt is used in place of mayonnaise. I love the flavor the green chiles and jalapenos add to this dip. It is so creamy and cheesy. My favorite dippers are sliced baguettes and veggies. The dip takes just minutes to put together and 25 minutes of baking time. It is the ideal appetizer that everyone will love; it really is so good!
Ingredients
How to Make Spinach Artichoke Dip without Mayo
- Saute the spinach with a drizzle of oil until wilted. Transfer to a cutting board and chop the spinach.
- In a medium mixing bowl, combine cream cheese, Greek yogurt, ½ cup of mozzarella cheese, parmesan cheese, garlic, salt, and pepper. Add the spinach, artichokes, green chiles, and jalapenos. Stir to combine.
- Transfer to a baking dish. Top with the remaining 1 cup of mozzarella cheese.
- Bake for approximately 25 minutes or until the mixture is bubbly and the cheese is melted and golden. Serve.
Can Artichoke Dip be Made in Advance?
Yes, you can make the dip a day ahead without baking it and store it in the refrigerator until ready to bake and serve.
Can you use Fresh Spinach in Spinach Artichoke Dip?
Yes, we will be using fresh spinach instead of frozen for this recipe. Just saute the spinach with a little oil until wilted. Then chop. Fresh is so much better than frozen and is worth the few minutes it takes!
What to do with Leftover Spinach Artichoke Dip
Leftovers are really great for smothering chicken, adding to pasta, on toast, or just reheating and serving as you did the first time.
Best Things to Dip in Spinach Artichoke Dip
- Sliced Baguette (my favorite!)
- Tortilla chips
- Crackers
- Pretzel chips
- Pita chips or pita bread
- Veggies- carrots, celery, cucumbers, broccoli, sweet peppers, etc.
Recipe Tips
- Definitely use fresh spinach instead of frozen, you won’t regret it!
- Soften the cream cheese to make it easier to mix.
Spinach Artichoke Dip Variations
- For less spice leave out the jalapenos
- For more spice, use hot jalapenos and add some cayenne pepper
- Add shredded chicken
How Long Does Spinach Artichoke Dip Last?
The dip will stay fresh in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
Products Used
This post may contain affiliate links. I may earn a commission on products with no extra cost to you. Please read my privacy policy.
More Appetizers
Tomato Skewers
Spinach Artichoke Dip without Mayo
Equipment
- saute pan
- medium mixing bowl
- 8 by 8 baking dish I used a 7.5 by 7.5 inch baking dish
Ingredients
- 8 ounces fresh spinach
- 1 (8 ounce) package cream cheese softened
- ¾ cup plain Greek yogurt
- 1½ cups shredded mozzarella cheese divided
- ½ cup grated parmesan cheese
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- 1 can (14 ounce) artichoke hearts (quartered) drained, roughly chopped
- 1 can (4 ounce) green chiles drained
- 1 can (4 ounce) diced jalapenos drained
Instructions
- Preheat the oven to 350°F.
- Saute the spinach with a drizzle of oil until wilted.Transfer to a cutting board and chop the spinach.
- In a medium mixing bowl, combine cream cheese, Greek yogurt, ½ cup of mozzarella cheese (reserving the rest for the top), parmesan cheese, garlic, salt, and pepper. Add the spinach, artichokes, and jalapenos. Stir to combine well. Transfer to a baking dish. Top with the remaining 1 cup of mozzarella cheese.
- Bake for approximately 25 minutes or until the mixture is bubbly and the cheese is melted and slightly golden.Serve with a sliced baguette and vegetables or whatever you desire.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Leave a Reply