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 Wings or Pepperoni 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, and Homemade Shrimp Cocktail for a real party.
Pro-Tips
- 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.
- Top the dip with mozzarella cheese before you put it in the oven for a melty cheesy topping.
Recipe FAQs
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.
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.
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.
More Delicious Appetizers
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Spinach and Artichoke Dip (No Mayo)
Equipment
- 1 large bowl
- 1 oven safe dish
Ingredients
- 8 oz mascarpone
- ½ cup sour cream
- 1 cup chopped artichokes
- 1.5 cups fresh spinach, chopped
- ½ cup parmesan cheese
- 1 cup mozzarella cheese
- 1 tablespoon garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375℉.
- Combine sour cream, mascarpone, mozzarella, and parmesan cheese in a bowl until mixed. Pour in the artichokes, spinach, garlic, salt, and pepper. Combine well.
- Pour the mixture into an oven-safe dish. Bake for 25-30 minutes and then allow to cool for 15 minutes before serving. Serve with chips or pita!
Notes
- 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.
- Top the dip with mozzarella cheese before you put it in the oven for a melty cheesy topping.
Vincent DelGiudice
I love to make this on football Sunday. It's a great family appetizer and yours will love it too!