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The Best Spinach & Artichoke Dip without Mayo


You’ll love this Spinach & Artichoke Dip Without Mayo because it’s a breeze to make and tastes amazing. The combination of melted mozzarella and creamy Greek yogurt creates a rich and flavorful dip. Plus, it’s super versatile – perfect for dipping with Pita Chips or veggies.

Spinach and artichoke dip served with crackers and carrots.

This Spinach and Artichoke Dip is a winner because it’s hassle-free and bursting with flavor.

The secret lies in squeezing out all the water from the spinach, making it just the right consistency – not too watery, but still distributing that spinach goodness throughout the dip.

The mix of chopped artichoke hearts, shredded mozzarella, and grated Parmesan creates a cheesy combination bursting with flavor using simple ingredients.

What’s even better is the addition of Greek yogurt, giving it a creamy texture without the need for mayo. It’s a healthier spinach artichoke dip that still has all the cheesy goodness of the original recipe!

The prep for the best spinach artichoke dip is a breeze. Just mix everything up, throw it in the oven, and in 20 minutes, you’ll have a golden-brown, bubbly masterpiece ready to be served.

It’s the perfect go-to recipe for a delicious and stress-free appetizer that everyone will love.

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What goes into this recipe

Ingredients needed to make Spinach and Artichoke dip.
  • Frozen Spinach: Thaw out the spinach and squeeze the water out really well. This will give you just the right texture for your delicious dip. However, fresh spinach can also be used.
  • Canned Artichokes: Make sure you use the kind in brine or water, not marinated artichokes. They will be chopped up for the perfect earthy flavor.
  • Parmesan Cheese:  The perfect addition to give the dip a nice salty flavor.
  • Mozzarella Cheese:  Adding two types of cheeses rounds out the flavor and the mozzarella melts perfectly.
  • Greek Yogurt: Gives the creamy element to the spinach dip recipe without adding mayo. Sour cream would be a wonderful substitute.

See recipe card for full information on ingredients and quantities.


This creamy dip is perfect for your next party! As I have noted, you can spice it up with red pepper flakes or black pepper if you’d like.

This hot spinach artichoke dip would also be great with feta cheese added for a little Mediterranean flair.

How to make Spinach & Artichoke Dip without Mayo

  1. Begin by preheating the oven to 350 degrees. In a large bowl, mix together 14 ounces of chopped canned artichoke hearts, 9 ounces of thawed and drained frozen chopped spinach, 1 cup shredded mozzarella, ½ cup grated Parmesan, ½ cup Greek yogurt, and minced fresh garlic.
  2. Next, pour the mixture into a pie plate {or 8×8 square pan} that has been sprayed with nonstick spray. Spread it out into an even layer.
Combining the spinach and artichoke dip ingredients and pouring it into a prepared dish.
  1. Finally, bake the cheesy dip in the preheated oven for 20 minutes or until it’s bubbly and golden brown on top.
  2. Lastly, serve your delicious appetizer with your favorite chips or veggies.
Baking the spinach and artichoke dip and serving with crackers.

Expert Tips

  • You need to squeeze ALL of the excess water out of the spinach before you add it to the bowl.  I like using frozen spinach that has been thawed.  To drain it, I take a clean kitchen towel {or paper towels}, put all of the spinach in the middle and over the sink I press and twist until all of the water in the spinach is gone.  As a result, you will end up with what looks like a small amount of spinach but it will distribute through the baked spinach artichoke dip. 
  • Don’t forget to grease your pie plate or pan before pouring in the spinach & artichoke dip. It helps the dip not stick and makes cleanup easier.
  • Keep an eye on the oven. When the dip is bubbly and golden on top after about 20 minutes, that’s your cue to take it out and enjoy!

Storage and Freezing

Store: For best results, cover any remaining dip with plastic wrap or transfer it to an airtight container. When stored in the refrigerator, the dip can be enjoyed within 2 days.

Freeze: Likewise, if you choose to freeze the dip for future use, place it in a freezer-safe container, ensuring it is tightly sealed. It can be stored in the freezer for up to 2 months. Thaw the frozen dip in the refrigerator before reheating.

Recipe FAQs

What should you serve with spinach artichoke dip?

Serve this artichoke spinach dip on game days or for a party! It is great with tortilla chips, pita chips, crackers, or fresh cut vegetables.

What other types of cheese are good in spinach artichoke dip?

I love this easy spinach artichoke dip recipe made with mozzarella, although cheddar cheese, feta cheese, or even Monterey jack cheese would all be amazing!

Taking a scoop of spinach and artichoke dip without mayo.

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Serving spinach and artichoke dip without mayo and with crackers and carrots.

The Best Spinach and Artichoke Dip without Mayo

This Spinach & Artichoke Dip without mayo has all the flavors of the classic dip, but lightened up with Greek yogurt!
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 130kcal
5 from 2 votes
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Dip Ingredients

  • 14 ounces artichoke hearts {drained and chopped}
  • 9 ounces frozen spinach {thawed and squeezed to drain}
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • ½ cup greek yogurt
  • 1 clove garlic {minced}


  • Preheat oven to 350 degrees. 
  • In a bowl combine all of the dip ingredients and mix until it is well combined. 
  • Pour dip into a greased pie plate or 8×8 square pan and bake for 20 minutes or until bubbly and golden brown on top.  Serve with Pita Chips or vegetables.  Store in covered in refrigerator.
  • Serve with chips, crackers or vegetables.  Store in covered in refrigerator.


  • Be sure to remove all of the excess water from the spinach before adding it to the filling.  
  • Change up the cheese to get a different flavor.
  • Make the dip up to 2 days ahead and store in refrigerator until ready to bake.


Serving: 1serving | Calories: 130kcal | Carbohydrates: 7g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 545mg | Potassium: 202mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5185IU | Vitamin C: 2mg | Calcium: 242mg | Iron: 1mg
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