Spinach and Artichoke Dip No Mayo

A creamy and hot Spinach and Artichoke dip without mayo, perfect for dipping pita or chips, done in under 30 minutes! This spin dip is made with mascarpone, sour cream, and parmesan, topped with mozzarella for the perfect combination of cheesiness.

Looking for more delicious appetizers? Try our Air Fryer Garlic Parm WingsorPepperoni Bread (Stromboli).

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No Mayo Spin Dip

Every time I eat storebought artichoke dip, I eat two bites and I hate the taste. I'm convinced it is because it's filled with mainly mayo. This spinach and artichoke dip combines the best cheesy flavors but leaves out the mayo.

It is best served hot with warm pita or tortilla chips. It's melty gooey and cheesy, and it doesn't use an ounce of mayo. Instead, we combine mascarpone, parmesan, sour cream, and mozzarella for this cheesy appetizer.

These types of dips are always perfect for lazy Sundays in the Fall when you're watching movies or football. Or if you're having guests over, this is the perfect quick snack to make everyone happy along with some of our Bourbon Candied Pecans and a bowl of hearty Fall soup like Creamy Potato and Onion Soup!

Ingredient Notes and Substitutions

• Mascarpone. This sweet and nutty cheese is perfect for Spinach and artichoke dip without mayo. It's a softer cheese than cream cheese which makes this dip less thick than dips with cream cheese.
• Artichoke Hearts. I use marinated artichokes. They have way more flavor and in something like this, the extra flavor doesn't interfere with anything! You can also use artichokes in water, but this is what I prefer.
• Parmesan. You need a rich, sharp cheese like parmesan in the mix. It's salty and adds a little more depth to the dip.
• Garlic. I don't opt for a ton of seasoning with this dip but the garlic will add enough flavor.
• Spinach. I opt to use fresh spinach in this recipe. A lot of people use frozen, but then you have to squeeze all the water out of it. I think it's much easier to just chop some fresh spinach.

*Please see the recipe card below for more information on the ingredients.

How to Make Spinach and Artichoke Dip without Mayo

Step 1: Combine sour cream, mascarpone, mozzarella, and parmesan cheese in a bowl until mixed.

Step 2: Pour in the artichokes, spinach, garlic, salt, and pepper. Combine well.

Step 3: Preheat the oven to 375℉.Pour the mixture into an oven-safe dish.

Step 4: Top with mozzarella and bake for 30 minutes. Allow the spinach and artichoke dip to cool for 15 minutes before serving. Serve with chips or pita!

When you're serving appetizers, you need to make sure everyone is full and satisfied! They absolutely won't be disappointed with this hot dip. Definitely serve an appetizer spread with our Antipasto Caprese Skewers, Italian Sausage Bread, andHomemade Shrimp Cocktail for a real party.

Pro-Tips

1. Expect the dish to be very saucy when you take it out of the oven. When it cools for 15 minutes it will thicken slightly. 
2. Top the dip with mozzarella cheese before you put it in the oven for a melty cheesy topping. 

Recipe FAQs

What can you put in Spinach and Artichoke Dip besides mayo?

You can just increase your cheeses and sour cream. We opted to use more mascarpone and sour cream and just got rid of the mayo. Substitute more of whatever block cheese you are using like cream cheese or mascarpone.

Should you use fresh or frozen spinach in hot spinach dip?

Fresh is easier to manage. You can chop up what you need and put it in the mix to cook. It will wilt while it cooks. Frozen spinach is very wet. If you don't squeeze all of the liquid out, it will make your dip very watery.

How to store and reheat spinach and artichoke dip?

Place the dip in an airtight container and store for up to 4 days. Reheat by placing in the microwave at 1-minute intervals and stirring.

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• Baked Italian Stuffed Portobello Mushrooms
• Air Fryer Zucchini Fritters
• Simple Eggplant Caponata
• Easy Italian Fried Green Tomatoes