Warm Spinach Artichoke Dip with Fresh Spinach (No Mayo)

Spinach artichoke dip is one of those classic appetizers everyone loves, but not all versions are created equal. This recipe is made with fresh spinach, no mayo, and three kinds of cheese, giving you a creamy, cozy dip that feels a little more homemade and a lot more delicious.

A lot of classic spinach artichoke dip recipes (even the packet mixes) rely on a 50/50 combo of mayo and sour cream. While there’s nothing wrong with that, this version skips the mayo and uses fresh ingredients and real dairy instead. With cream cheese, sour cream, and melty cheeses doing the heavy lifting, the dip stays rich and creamy without the heavy or oily feel mayo can sometimes have once it’s warmed. It’s a simple upgrade that lets the garlic, spinach, and artichokes really shine!

In testing this, I found fresh spinach instead of frozen makes a noticeable difference, too. It cooks down quickly, blends seamlessly into the dip, and gives you better flavor, without having to thaw and squeeze out excess moisture.

The creamy texture you’ve come to know and love is here. Grab a chip and dig in!

If you love warm dips you'll also love hot taco dip.

Ingredients You’ll Need

This dip uses simple ingredients and three kinds of cheese for the perfect creamy, scoopable texture—without mayo or frozen spinach.

• Extra virgin olive oil - for sautéing the garlic and spinach
• Minced garlic - adds savory depth that I really like. If you're not a fan, don't use it
• Fresh spinach - cooks down beautifully and blends right into the dip
• Artichoke hearts (packed in water) – drained and chopped for classic flavor
• Sour cream - adds tang and keeps the dip scoopable (if that's a word). Full-fat Greek yogurt is the closest substitute and works well
• Cream cheese - for a rich, creamy base (let it soften first)
• Mozzarella cheese - this is melty and mild; Monterey Jack or provolone also work well in this recipe
• Parmesan cheese - adds salty, savory flavor

Fresh Spinach vs Frozen Spinach in Spinach Artichoke Dip

In my opinion, fresh spinach gives this dip better flavor and a smoother texture than frozen spinach. When sautéed, it wilts quickly and blends right into the cheese mixture without releasing excess water. Frozen spinach can work in a pinch, but it requires thawing and squeezing out liquid, and can water down the dip if you’re not careful.

How to Make Spinach Artichoke Dip with Fresh Spinach

This dip comes together quickly with just a few simple steps:

1. Step 1: Sauté the garlic and fresh spinach.

2. Step 2: Combine all ingredients in a medium mixing bowl.

3. Step 3: Stir everything together until smooth.

4. Step 4: Add contents to a small baking dish, spread in an even layer and top with shredded cheese.

5. Step 5: Bake until hot and bubbly.
   
   Serve warm with tortilla chips or veggies for dipping.

(The full instructions are in the recipe card below.)

Make It Baked or Skillet

This dip can be baked until bubbly or gently warmed in a skillet over low heat, stirring often, until heated through.

Can I Make This Spinach Artichoke Dip Ahead of Time?

Yes! You can assemble the dip ahead of time, cover it, and refrigerate until you’re ready to bake. When it’s time to serve, bake as directed, adding a few extra minutes if needed. The texture stays creamy and the flavors only get better.

How to Serve Spinach Artichoke Dip

This dip is perfect with:

• Tortilla chips (gluten-free work great)
• Air fryer pita chips
• Toasted baguette slices or crackers

For a lower-carb option, try mini sweet peppers, carrot sticks, or celery

Basically, if it scoops, it works! Just get it to your mouth however you see fit.

Storage and Reheating Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat gently in the oven or microwave until warmed through
• Stir before serving to bring the creamy texture back together

FAQs

Looking for More Cozy, Crowd-Friendly Dips?

You might also love:

• Layered Hummus Dip
• Hot Reuben Dip
• Jalapeno Peach Dip

Recipe

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Spinach Artichoke Dip with Fresh Spinach (No Mayo)

Deanne Frieders

This Spinach & Artichoke Dip is made with fresh spinach, no mayo, and three kinds of cheese, giving you a creamy, cozy dip that feels a little more homemade and a lot more delicious.

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5 from 12 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Appetizers and Snack Recipes

Cuisine American

Servings 4 servings

Calories 425 kcal

Ingredients

  

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• 2 Tablespoons extra virgin olive oil
• 3 teaspoons minced garlic
• 5 ounces fresh spinach long stems removed and roughly chopped
• 14.5 ounces artichoke hearts packed in water, drained and chopped
• ⅓ cup full-fat sour cream
• 8 ounces cream cheese softened to room temperature
• ¼ cup grated Parmesan cheese
• ¾ cup shredded mozzarella cheese divided
• Nonstick cooking spray

Instructions

 

• Preheat oven to 350°F. Lightly grease an 8×8-inch or 1-quart baking dish with nonstick cooking spray.
• Heat olive oil and minced garlic in a large skillet over medium heat. Add chopped spinach and cook, stirring occasionally, until wilted, about 4–5 minutes.
• Transfer the spinach mixture to a large bowl. Add artichokes, sour cream, cream cheese, Parmesan, and ½ cup of the mozzarella. Stir until well combined.
• Spread the mixture evenly into the prepared baking dish and top with remaining mozzarella.
• Bake until heated through and the top is lightly golden, about 25–30 minutes.
• Remove from oven and serve warm.

Notes

• jarred or canned artichoke hearts packed in water both work well.
• You don’t need to cube the cream cheese—adding the whole block works just fine.
• For the creamiest texture, shred your own mozzarella. Pre-shredded cheese can melt slightly grainy, but it still works in a pinch.

*This recipe was tested using Philadelphia Original Cream Cheese.

Nutrition

Serving: 1serving | Calories: 425kcal | Carbohydrates: 12g | Protein: 13g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 91mg | Sodium: 833mg | Potassium: 339mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4400IU | Vitamin C: 11mg | Calcium: 278mg | Iron: 1mg

This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.

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