This spinach and artichoke dip without mayonnaise is made from cream cheese, Parmesan, frozen spinach, and jarred artichoke hearts. It’s ready in 25 minutes on the stovetop—no baking required—and yields a thick, velvety dip that’s warm and comforting straight from the pan.
Many spinach artichoke dip recipes use mayonnaise or sour cream as the base, which gives a tangy note and a thinner texture. This version relies on full-fat block cream cheese for a rich, creamy base without the mayo flavor. The result is thicker and more neutral in taste, so the spinach and artichoke flavors shine through. It’s a favorite for game nights, parties, and family gatherings because it’s simple, fast, and reliably delicious.
The stovetop method keeps the process easy and quick: warm the cream cheese, add the vegetables, stir in Parmesan and seasonings, and serve hot. Leftovers reheat well, and small adjustments—like a splash of milk or cream—help restore the ideal consistency if it thickens while cooling.
Ingredients
Cream cheese (16 oz, full fat): Use block-style full-fat cream cheese and bring it to room temperature so it melts smoothly. Avoid the spreadable tub varieties.
Frozen chopped spinach (10 oz, thawed): Thaw completely and squeeze out excess liquid, but don’t dry it out completely; a little moisture helps the texture. If the dip seems too thick, add a splash of milk or heavy cream to loosen it.
Artichoke hearts (12 oz jar, drained and diced): Jarred or canned artichoke hearts are pre-cooked and ready to use—just drain and dice.
Parmesan cheese (¾ cup, grated): Freshly grated Parmesan melts best and adds savory depth and saltiness.
Garlic salt (½ tsp): A quick seasoning choice. Substitute one minced garlic clove plus a pinch of salt if you prefer fresher garlic flavor.
How to Make Spinach Artichoke Dip (No Mayonnaise)
Step 1: In a medium saucepan over medium heat, add the room-temperature cream cheese. Stir frequently until it begins to soften and melt.
Step 2: Add the thawed and squeezed spinach and the diced artichoke hearts. Stir until the ingredients are evenly combined and heated through.
Step 3: Stir in the grated Parmesan and garlic salt. Mix continuously until the cheese melts and the dip becomes smooth.
Step 4: Reduce heat to low and continue to cook gently, stirring often, until the dip is hot and fully melted.
Step 5: Taste and adjust the seasoning if needed. Serve immediately while warm.
Pro tip
Don’t let the dip sit off the heat for long: it thickens as it cools. If it becomes too thick, stir in a tablespoon or two of milk or heavy cream and warm it gently over low heat until it loosens to the desired consistency.
Storage and Reheating
Storage: Place leftovers in an airtight container and refrigerate for up to 5 days.
Reheating: Reheat gently in a saucepan over low heat, stirring frequently. A splash of milk or heavy cream helps restore a creamy texture. You can also reheat in the microwave in short intervals, stirring between each interval.
Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat slowly. The texture can change slightly after freezing—stir well and add a little liquid if needed.
Variations and Add-Ins
To turn this dip into a heartier dish, stir in shredded rotisserie chicken for a substantial main-course dip. Crumbled bacon or sautéed shrimp also work well for added protein and flavor.
Try roasted red peppers, sautéed mushrooms, or caramelized onions for added texture and sweetness. For heat, add red pepper flakes, diced jalapeños, or a few dashes of your favorite hot sauce.
Cheese variations: swap some Parmesan for smoked gouda, asiago, or crumbled feta for a different flavor profile. Fresh spinach can replace frozen if cooked down and drained thoroughly; kale or Swiss chard are good spinach substitutes. For a lighter version, replace part of the cream cheese with Greek yogurt—this reduces richness but keeps good flavor.
Common Questions
Why make the dip without mayo?
Mayo brings a distinct tang and a thinner texture that not everyone prefers. Using cream cheese gives a thicker, richer dip with a neutral base that allows the spinach and artichokes to stand out.
Can I use fresh spinach?
Yes. Sauté fresh spinach until wilted and then squeeze out the excess moisture before mixing into the dip. About one pound of fresh spinach cooks down to roughly the equivalent of the frozen amount used here.
Can I use a slow cooker?
Yes. Combine all ingredients in a slow cooker and cook on low for 2–3 hours, stirring occasionally, until hot and creamy.
Can I prepare this ahead of time?
Yes. Make the dip, refrigerate, and reheat before serving. Reheat slowly on the stovetop and add a splash of cream or milk if needed to regain a creamy texture.
How do I make it spicier?
Add diced jalapeños, cayenne pepper, or a few dashes of hot sauce to taste.
What to Serve With Spinach & Artichoke Dip
Serve with tortilla chips, pita chips, crackers, sliced bread, or fresh vegetables like carrots, celery, and bell peppers. Hearty breads such as sourdough or rye are excellent for scooping, and the dip also pairs well with crostini or soft pretzels.
Spinach and Artichoke Dip (No Mayo) – Recipe
Servings: 8 | Prep: 10 mins | Cook: 15 mins | Total: 25 mins
Ingredients
- 1 (12 oz) jar artichoke hearts, drained and diced
- 1 (10 oz) box frozen chopped spinach, thawed and squeezed
- 16 oz cream cheese, block, room temperature
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic salt (or 1 clove garlic + pinch of salt)
Instructions
- Heat the cream cheese in a medium saucepan over medium heat, stirring until it begins to melt.
- Add the thawed, squeezed spinach and the diced artichoke hearts. Stir to combine and heat through.
- Stir in the grated Parmesan and garlic salt until the cheese melts and the dip is smooth.
- Reduce heat to low and continue to cook, stirring frequently, until the dip is hot and fully combined.
- Taste and adjust seasoning as needed. Serve immediately while warm.
Notes
No need to cook jarred or canned artichoke hearts—they are pre-cooked. Don’t wring the spinach completely dry; a little moisture helps the dip’s texture. If the dip becomes too thick, add a splash of water, milk, or heavy cream and warm gently while stirring.
Nutrition (approx. per serving)
Calories: 238 kcal | Carbohydrates: 4.3 g | Protein: 6.3 g | Fat: 22.1 g | Saturated Fat: 12.9 g | Sodium: 488 mg
About the author: Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a busy parent, she develops practical, family-friendly recipes that are easy to prepare and crowd-pleasing.