Spinach Artichoke Dip Without Mayo
This spinach artichoke dip without mayo is a healthier version of the classic party appetizer. Made with spinach, artichoke hearts, cheese, and sour cream, it’s perfect for any gathering.
Ingredients
- 10 ounce package frozen spinach, thawed and squeezed dry
- 14 ounce can artichoke hearts, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1/4 cup mayonnaise optional
- 1/4 cup sour cream
- 1/4 cup chopped fresh parsley
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine spinach, artichoke hearts, Parmesan, Romano, mayonnaise (if using), sour cream, parsley, salt, and pepper.
- Transfer mixture into a greased 9x13-inch baking dish.
- Bake for 20–25 minutes, or until heated through and bubbly.
- Serve warm with pita bread, chips, or vegetable sticks.
Notes
- Replace mayo and sour cream with vegan cream cheese for a dairy-free version.
- Use gluten-free crackers or bread if needed.
- Prepare a day in advance and bake before serving.
- Reduce sour cream for a thicker consistency.
- Add red onion or sun-dried tomatoes for a twist.
- Serve right after baking to keep the texture perfect.