This spinach artichoke dip without mayo has all the flavor that we love in the traditional version, but it uses no mayo whatsoever. You won’t notice the difference, however.
I love trying all variations of dip. When I decided to try to make this dip without mayo, I wasn’t sure if it would pass the test, but it did!
Spinach Artichoke Dip Without Mayo
This was inspired by my other spinach artichoke dip recipe on this site and pairs well with this amazing air fryer pasta chips recipe.
Ingredients
This recipe only takes simple ingredients to make. You’ll find them all at your local grocery store.
- Ricotta cheese
- Softened, cubed cream cheese
- Grated parmesan cheese
- Unsalted butter, divided
- Minced garlic cloves
- Artichoke hearts
- Sun-dried tomatoes
- Spinach
- All-purpose flour
- Heavy cream, divided
- Milk
- Mozzarella cheese pearls
- Crispy Fried onions
- Fresh chopped basil
See the recipe card at the end of the post for quantities.
Instructions
It only takes a few simple steps to make this easy dip.
Step 1: Combine Cheeses and Heavy Cream
Combine the ricotta cheese, cream cheese, heavy cream, and parmesan cheese in a small bowl and mix well until smooth.
Step 2: Saute the Veggies
Heat a frying pan over medium-high heat. Then, add butter, garlic, shallot, artichoke hearts, sun-dried tomatoes, salt, pepper, and red pepper flakes. Saute for three minutes.
Step 3: Add the Spinach
Add the spinach to the pan and continue to cook until it wilts. Add the mixture to a bowl and set it aside.
Step 4: Make the Cream Sauce
Add the rest of the butter to the same pan and melt it. Then, add the flour and whisk. Cook the roux for about a minute, then slowly pour the remaining heavy cream and milk into the pan. Cook for about four minutes to thicken it and season with a pinch of salt and pepper.
Step 5: Combine All
Turn off the heat and add the cream cheese mixture to the pan and stir well to combine. Add the veggies and the mozzarella pearls to the pan and stir well.
Step 6: Bake
Spray a 9×13 casserole dish with nonstick spray and pour the contents of the pan into it. Top it with fried onions and bake for 30 minutes at 375 degrees. Garnish with chopped basil and more parmesan cheese and enjoy!
Hint: ALWAYS turn off the heat before adding the cream cheese mixture so it doesn’t curdle.
Substitutions
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this spinach artichoke dip without mayo.
- Half and Half – If you don’t have heavy cream, you can use half and half in a pinch.
- Sweet Onions – You can use sweet onions if you don’t have shallots.
- Bottle Minced Garlic – If you don’t have fresh garlic to mince, just use bottled minced garlic.
Variations
Want to personalize this spinach artichoke dip without mayo recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy – Add red pepper flakes for a kick of heat.
- Chow Mein – For an extra-crispy topping, try using chow mein noodles.
If you love recipes like this, you may also enjoy this buffalo chicken dip.
Equipment
You’ll only need a few basic kitchen items to make this recipe.
- Measuring cups and spoons
- Knife
- Cutting board
- Mixing bowl
- Pan
- Casserole dish
Storage
Store this dip in an air-tight container in the refrigerator for up to 5 days.
Tips
Although this is a simple recipe to make, there are a few tips to remember to really make it fantastic.
- Only cook the spinach until it’s wilted. It will cook more in the oven.
- Always turn off the heat before adding the cream cheese mixture to prevent curdling.
- Don’t overcook your veggies. They’ll continue to cook in the oven.
More Dip Recipes
If you love dip then you’re going to enjoy these recipes.
FAQ
Do you have questions about spinach artichoke dip without mayo? Here are some of the most commonly asked questions about this spinach artichoke dip without mayo recipe.
No one knows for sure, but we do know that it rose to popularity in the USA during the 50s when people started eating while watching TV.
It will last for up to 5 days in the refrigerator.
Bake it at 350 degrees for 25 minutes until it’s hot and bubbly.
Spinach Artichoke Dip Without Mayo
Ready to get cooking? Remember that you can print this recipe if you would like.
Spinach Artichoke Dip Without Mayo
Equipment
- Measuring cups and spoons
- Knife
- cutting board
- mixing bowl
- pan
- 9 x 13 casserole dish
Ingredients
- ¼ cup ricotta cheese
- 1 brick (8 oz) cream cheese softened and cubed
- 2 tablespoon grated Parmesan + more for topping
- ¼ cup unsalted butter divided
- 4 cloves garlic minced
- 1 shallot minced
- 1 can (14 oz) artichoke hearts
- ¼ cup sundried tomatoes
- 5 cups Spinach
- 3 tablespoon all purpose flour
- ½ cup heavy cream, divided
- ½ cup milk
- 1 cup Mozzarella cheese pearls
- 1 cup crispy fried onions
- 1 tablespoon fresh chopped basil
Instructions
- Get out and measure your ingredients.
- Preheat the oven to 375 degrees F and a frying pan over medium high heat.
- In a small bowl, combine ricotta, cream cheese, and parmesan.
- Mix well until smooth.
- Add ¼ cup heavy cream.
- Stir until incorporated.
- Once the pan is hot, melt 2 tablespoon of butter, then add the garlic, shallot, artichoke hearts, sun dried tomatoes, salt, pepper, and red pepper flakes to the pan.
- Sauté for 3 minutes. Stir regularly.
- Add the spinach to the pan and stir.
- Cook until wilted. (About 2 more minutes). Add all to a bowl and set aside. Return the pan to the stove.
- Next, add remaining butter to the pan.
- Once melted, sprinkle the flour over the butter.
- Whisk.
- Cook for 1 minute
- Then slowly pour in the heavy cream and milk. ¼ cup at a time.
- Cook for 4 minutes to thicken.
- Season with a pinch of salt and pepper.
- Turn off the heat, then add cream cheese.
- Stir until well combined.
- Add the spinach artichoke bowl.
- Add mozzarella pearls to the pan and stir well.
- Lightly spray a 9×13 casserole dish with nonstick cooking spray. Pour in the creamy spinach artichoke from the pan.
- Top with fried onions.
- Place into the oven on the center rack. Bake for 30 minutes.
- Garnish with chopped basil and some more parmesan. Serve with chips and enjoy every bite!
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