Easy Baked Spinach Artichoke Dip (No Mayo!)

This Easy Baked Spinach Artichoke Dip (No Mayo!) is the ultimate creamy, cheesy appetizer for parties, potlucks, holidays, or game day spreads. Featuring a mouthwatering blend of sautéed spinach, tangy artichokes, and a melty trio of cheeses, this easy dip recipe delivers comforting, crowd-pleasing flavor in every bite. Perfectly paired with tortilla chips (a classic paring), crackers, or low carb dippers like celery sticks and pork rinds, this versatile dip caters to a variety of dietary needs—it's naturally low carb, gluten-free, and vegetarian, with easy adjustments for Low FODMAP and low lactose diets. Quick to prepare and always a hit, this warm, cozy spinach artichoke dip will be the star of your appetizer table!

This easy Baked Spinach Artichoke Dip (without mayo) is part of my Dip December series, a celebration of easy dip recipes perfect for party appetizers or snacks during the holiday season and beyond!

For more cheese-forward warm dips without mayo, try my Baked Brie with Cranberry or Buffalo Chicken Dip with Cottage Cheese!

Spinach Artichoke Dip (No Mayo): A Favorite Appetizer Made at Home

As a teenager in the US in the 90's (yes, I'm that old), Applebee's was a popular place to eat a the time. I recall falling in love with their spinach and artichoke dip, ordering it as an appetizer whenever I'd eat there.

While this recipe for spinach artichoke dip isn't an exact replica of the Applebee's version, it has the same creamy, comforting, cheesy goodness in every bite. It's simple, calling for only 7 ingredients (plus salt and pepper). I found more ingredients doesn't a better dip make as the creamy, delicious flavor of the cream cheese, spinach, and artichokes, gets muddled by too much hoopla.

Low Carb, Gluten-Free, and Vegetarian with Low FODMAP and Low Lactose Options

When paired with dietary appropriate dippers (options for which I provide below), this spinach artichoke dip can fit low carb, gluten free, and vegetarian diets with easy options for low FODMAP and low lactose by using lactose-free cream cheese, sour cream, and mozzarella cheese. Parmesan cheese is naturally low in lactose, and per Monash University's Low FODMAP Diet App as of the date of this writing, is low FODMAP in servings of up to 500 grams!

That being said, this spinach artichoke dip is high in fat, which can be an additional symptom trigger for some with IBS.

Necessary Equipment

Here's the equipment I use to make this Easy Baked Spinach Artichoke Dip:

• Conventional stovetop and oven
• 1.5 quart baking dish, preferably one with a lid for easy transport (if bringing the dip to a party or potluck) and storage.
• Large non-stick skillet
• Flipping spatula
• Fine mesh sieve
• Paper towels
• Measuring cups and spoons
• Cutting board and chef's knife
• Cheese shredder (if your cheese isn't pre-shredded)
• Large mixing bowl
• Spatula
• Oven mitts

Ingredients

Here are the ingredients I use to make this Easy Baked Spinach Artichoke Dip extra delicious, no mayo required:

• Garlic-infused olive oil, or extra virgin olive oil (EVOO) + minced garlic cloves if not needing low FODMAP.
• Fresh baby spinach leaves - you could also use frozen spinach, but I personally do not care for the flavor or mushiness of frozen. To make things easier, I typically buy pre-washed spinach.
• Full-fat cream cheese, softened. Use lactose-free if needed.
• Full-fat sour cream. Use lactose-free if needed.
• Sea salt and ground black pepper
• Canned artichoke hearts (canned in brine), drained, rinsed, squeezed, dried, and coarsely chopped. You want to make sure there is as little moisture as possible.
• Mozzarella cheese, coarsely shredded. Use lactose-free if needed.
• Fresh parmesan cheese, finely shredded. This is naturally low in lactose - no lactose-free options exist (to my knowledge).

The ingredient quantities for this spinach artichoke dip can be located in the recipe card below.

Instructions (Step-by-Step with Photos)

Take these easy steps to make this Baked Spinach Artichoke Dip (No Mayo!):

Preheat Oven

Set your oven to preheat to 350°F (175°C). Give a 1.5-quart baking dish a quick spray with cooking spray, so your cheesy dip doesn’t stick.

Sauté Spinach

Heat a large non-stick skillet over medium heat and add 2 tablespoons of garlic-infused olive oil (or EVOO). If using fresh garlic, sauté it for about 30 seconds until your kitchen smells amazing. Toss in the spinach, sprinkle a pinch of salt, and stir it until just wilted, about 2–3 minutes.

Once cooked, transfer the spinach to a cutting board, chop it up, and let it cool for a bit. It's way easier to chop the spinach after cooking as it's more condensed.

Mix the Dip

In a large mixing bowl, stir together the softened cream cheese, sour cream, the remaining tablespoon of garlic-infused olive oil (skip if you used fresh garlic), salt and pepper, mixing until smooth. For stubborn lumps, grab a fork and give it a good mash.

Fold in the sautéed spinach, artichoke hearts, mozzarella, and Parmesan until well combined.

Assemble and Bake

Scoop the mixture into your prepared baking dish, spreading it out evenly.

If you want an extra layer of melty goodness, sprinkle some more cheese on top (not pictured). I have chosen not to do this as I find the cheese it makes it harder to dip things into.

Pop it in the oven for 20–25 minutes, until it's bubbly and golden. The smell alone will have everyone running to the kitchen. You've been warned. 😉

Serve

Remove the baked spinach artichoke dip from the oven and let it cool slightly before diving in. Pair it with your favorite dippers:

Dietary Specific Dipping Options

• Low Carb: Pair this dip with cucumber rounds, celery sticks, zucchini chips, cheese crisps, or pork rinds for satisfying low carb and Keto-friendly options.
• Gluten-Free: Serve with gluten-free pretzels, crackers, tortilla chips (ensure they're GF), sweet potato chips, cauliflower florets, or bell pepper slices.
• Low FODMAP: Enjoy with carrot sticks, cucumber slices, zucchini rounds, bell pepper slices, low FODMAP gluten-free crackers, pretzels, or toasted sourdough baguette slices for a IBS-friendly options. Consult Monash University's Low FODMAP Diet App for up-to-date information on appropriate serving sizes.

FAQ: Easy Baked Spinach and Artichoke Dip