Introducing the Spinach Artichoke Dip without cream cheese!
This seriously addictive and creamy dip is proof that you can have it all – indulgence without the guilt.
Say goodbye to heavy cream cheese and hello to Greek yogurt!
With its rich, creamy texture and cheesy flavor, your guests won’t even realize it’s a healthier version. This classic party staple is perfect for your next gathering or a casual night in.
Made with simple, wholesome ingredients, this crowd-pleaser is not only scrumptious but also nutritious. Entertaining has never been so easy and delicious.
Ready to raise the bar on your appetizer game? Whip up this creamy, dreamy spinach and artichoke dip without cream cheese!
The BEST Spinach Artichoke Dip Without Cream Cheese
Isn’t it just amazing when you can indulge in your favorite party appetizer without feeling any guilt? This Spinach Artichoke Dip delivers exactly that.
By replacing cream cheese with Greek yogurt, you’re not only adding protein but also reducing the calorie count. But that doesn’t mean you’re skimping on taste!
This heavenly dip still packs a cheesy, garlicky punch that is sure to please even the pickiest of eaters.
The combination of chopped artichokes, spinach, and the mix of Parmesan and mozzarella cheeses create a divine texture, while the Greek yogurt and mayo lend creaminess without the heaviness.
Add in some red pepper flakes for a little kick and don’t forget to season with salt and pepper to taste.
Serve this mouthwatering dip at your next party, potluck or family movie night, and watch it disappear in no time. It’s a guaranteed hit that will leave everyone craving more.
It’s time to enjoy the BEST Spinach Dip – you deserve it!
5 Reasons You’ll Love This Spinach Artichoke Dip
- No cream cheese: This spinach artichoke dip recipe omits cream cheese but still delivers a creamy, delicious texture with the use of Greek yogurt and mayo. It’s perfect for those who prefer a lighter version or are cream cheese intolerant.
- Packed with nutritious ingredients: The combination of spinach and artichoke hearts adds a powerhouse of nutrients like vitamins, minerals, and fiber to this tasty dip.
- Quick and easy to make: With simple ingredients and fuss-free instructions, this spinach artichoke dip can be made quickly and easily without any complicated steps.
- Perfect for events and gatherings: This crowd-pleasing dip is an ideal appetizer for parties, potlucks, or game nights. It’ll satisfy your guests’ taste buds while keeping things healthy and delicious.
- Versatile serving options: Spinach artichoke dip pairs well with various dippers like tortilla chips, fresh vegetables, or crackers, allowing you to serve it with a variety of options.
Equipment You’ll Need
- Food Processor: A food processor is essential for finely chopping the artichoke hearts, onion, and garlic.
- Measuring Cups and Spoons: Accurate measurements of ingredients are crucial for achieving the desired taste and texture.
- Mixing Bowl: A medium-sized mixing bowl is required for combining the ingredients.
- Baking Dish: A medium-sized baking dish is necessary for baking the dip in the oven.
- Oven Mitts: Protect your hands from heat when handling the hot baking dish.
- Serving Bowl and Utensils: A serving bowl and utensils are needed for presenting the dip and dishing it out to guests.
- Dip Accompaniments: A variety of your favorite dippers, such as tortilla chips, veggie sticks, and whole-grain crackers.
Ingredients You’ll Need
- Artichoke Hearts: Use a 14-ounce can of drained artichoke hearts for a delish, classic dip base.
- Small Onion: Half a small onion adds a delicious sharp flavor to the dish.
- Garlic Cloves: Three small cloves of garlic infuse the dip with a hint of aromatic goodness.
- Frozen Spinach: One 10-ounce package of chopped frozen spinach gives your dip a nutritious and tasty twist. Make sure to thaw and squeeze out any excess liquid.
- Parmesan and Mozzarella Cheese: A combination of grated Parmesan and mozzarella cheese adds a cheesy deliciousness to the dip.
- Plain Greek Yogurt: One cup of 2% or higher fat plain Greek yogurt provides creaminess without the need for cream cheese.
- Mayonnaise: A quarter cup of mayo adds richness and flavor to the dip.
- Red Pepper Flakes: A pinch of red pepper flakes for a teensy hint of heat.
- Salt and Ground Black Pepper: Add a sprinkle of salt and ground black pepper to taste.
How To Make Spinach Artichoke Dip Without Cream Cheese
- Preheat and Prep: Preheat your oven to 375 degrees Fahrenheit. Meanwhile, drain the artichoke hearts and thaw and squeeze the excess liquid out of the frozen spinach.
- Food Processing: In a food processor, combine the artichoke hearts, onion, and garlic. Process until the ingredients are finely chopped. Transfer the mixture to a medium-sized mixing bowl.
- Mixing Ingredients: Add the drained spinach, grated Parmesan and mozzarella cheese, Greek yogurt, mayo, red pepper flakes, salt, and ground black pepper to the mixing bowl. Stir everything together until well combined.
- Preparing for Baking: Transfer the dip mixture to a medium-sized baking dish and spread it out evenly.
- Baking the Dip: Bake the dip in the preheated oven for about 15 minutes or until it’s hot and the cheese has melted. Keep an eye on the dip to avoid overbaking and prevent yogurt separation.
- Serving: Carefully remove the dip from the oven using oven mitts. Serve it hot with your favorite dippers like tortilla chips, celery and carrot sticks, cucumber slices, whole-grain crackers, or sliced baguettes. Enjoy!
What to Serve with Spinach Artichoke Dip
Spinach Artichoke Dip pairs incredibly with a variety of dippers.
Here are a few delicious options to try:
- Tortilla chips: Que Pasa tortilla chips offer a perfect crunchiness and saltiness, ideal for enjoying with the dip.
- Veggie sticks: Serve with freshly cut celery and carrot sticks to provide a healthy and crunchy accompaniment to the dip.
- Cucumber slices: Thickly sliced cucumbers are a fresh and crisp option to dip into the spinach artichoke mixture.
- Whole-grain crackers: Earthy crackers like Mary’s Gone and Triscuits are ideal for pairing with the dip.
How To Store, Freeze, And Reheat Spinach Artichoke Dip
Follow these guidelines to preserve the freshness and taste of your spinach artichoke dip for later consumption.
Storing Spinach Artichoke Dip
- Cool the dip completely: Allow the spinach artichoke dip to cool down at room temperature before storing, as this prevents condensation.
- Place in an airtight container: Transfer the dip to an airtight container, sealing it properly to maintain its freshness.
- Refrigerate: Store the container in the fridge for up to 3-4 days.
Freezing Spinach Artichoke Dip
- Cool and transfer to a freezer-safe container: Let the dip cool completely, then transfer it to a freezer-safe container with an airtight seal.
- Label and date the container: Write the contents and freezing date on the container for future reference.
- Freeze: Store the spinach artichoke dip in the freezer for up to 3 months.
Reheating Spinach Artichoke Dip
- Thaw in the fridge: If frozen, move the container from the freezer to the fridge, letting it thaw overnight or for several hours.
- Preheat the oven: Set your oven to 350°F (180°C).
- Transfer to an oven-safe dish: Scoop the thawed dip into an oven-safe dish, spreading it evenly.
- Reheat: Place the dish in the oven and bake for 15-20 minutes, or until the dip is heated through and bubbly.
- Serve and enjoy: Remove the dip from the oven, let it cool for a few minutes, and serve with your favorite dippers.
Spinach Artichoke Dip Without Cream Cheese
Indulge in this seriously addictive and creamy Spinach Artichoke Dip without cream cheese! With simple, wholesome ingredients, including Greek yogurt and mayo, you can have a guilt-free classic party staple that is perfect for your next gathering or casual night in.
Packed with nutritious ingredients, quick and easy to make, and versatile serving options, this crowd-pleaser is an ideal appetizer for events and gatherings. Pair it with your favorite dippers like tortilla chips, veggie sticks, or whole-grain crackers, and enjoy the cheesy, garlicky punch with a hint of heat.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 8 servings
Calories 129 kcal
Food Processor: A food processor is essential for finely chopping the artichoke hearts, onion, and garlic.
Measuring Cups and Spoons: Accurate measurements of ingredients are crucial for achieving the desired taste and texture.
Mixing Bowl: A medium-sized mixing bowl is required for combining the ingredients.
Baking Dish: A medium-sized baking dish is necessary for baking the dip in the oven.
Oven Mitts: Protect your hands from heat when handling the hot baking dish.
Serving Bowl and Utensils: A serving bowl and utensils are needed for presenting the dip and dishing it out to guests.
Dip Accompaniments: A variety of your favorite dippers, such as tortilla chips, veggie sticks, and whole-grain crackers.
- 14 oz can artichoke hearts (drained)
- ½ small onion
- 3 small garlic cloves
- 10 oz package chopped frozen spinach (thawed & liquid squeezed)
- ½ cup Parmesan cheese (grated)
- 1/4 cup mozzarella cheese (grated)
- 1 cup plain Greek yogurt (2% ish)
- 1/4 cup mayo
- red pepper flakes to taste
- salt to taste
- Ground black pepper to taste
Preheat and Prep: Preheat your oven to 375 degrees Fahrenheit. Meanwhile, drain the artichoke hearts and thaw and squeeze the excess liquid out of the frozen spinach.
Food Processing: In a food processor, combine the artichoke hearts, onion, and garlic. Process until the ingredients are finely chopped. Transfer the mixture to a medium-sized mixing bowl.
Mixing Ingredients: Add the drained spinach, grated Parmesan and mozzarella cheese, Greek yogurt, mayo, red pepper flakes, salt, and ground black pepper to the mixing bowl. Stir everything together until well combined.
Preparing for Baking: Transfer the dip mixture to a medium-sized baking dish and spread it out evenly.
Baking the Dip: Bake the dip in the preheated oven for about 15 minutes or until it's hot and the cheese has melted. Keep an eye on the dip to avoid overbaking and prevent yogurt separation.
Serving: Carefully remove the dip from the oven using oven mitts. Serve it hot with your favorite dippers like tortilla chips, celery and carrot sticks, cucumber slices, whole-grain crackers, or sliced baguettes. Enjoy!
- If your frozen spinach has a lot of excess water, ensure you squeeze it out well before adding it to the bowl. Otherwise, your dip may turn out watery.
- When baking the dip, watch the oven closely to avoid overbaking. Overbaking can lead to yogurt separation, resulting in a less creamy dip.
- If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. Reheat the dip in the oven or microwave before serving.
- Feel free to adjust the amount of red pepper flakes based on your spice preference. If you want more heat, add more pepper flakes. If you prefer less heat, reduce it.
- To make this dip vegetarian, make sure to use vegetarian-friendly Parmesan cheese.
How useful was this post?
Click on a star to rate it!
Average rating 5 / 5. Vote count: 276
No votes so far! Be the first to rate this post.
For best results, I'd recommend tapioca starch. It does a great job of thickening into a stringy, cheese-like consistency when warmed through. How do you fix runny spinach dip? If your hot spinach artichoke dip appears runny, pop it back in the oven and keep baking until thickened to your desired consistency.What is good to dip in spinach artichoke dip? ›
Serve this spinach artichoke dip hot with tortilla chips, crackers, pita bread, or vegetables. If you want to go the extra mile, try making homemade bagel chips or homemade crostini.What is good to eat with spinach dip? ›
- Homemade Naan. This will be the most decadent and satisfying way to eat fresh spinach dip. ...
- Beer Bread. Cut this beer bread into chunks and stab them with toothpicks for easy dipping. ...
- Fresh Vegetables. ...
- Homemade Tortilla Chips. ...
- Sourdough bread. ...
- Sweet Potato Chips. ...
- Homemade Pita Chips. ...
The trick to keeping spinach artichoke dip from getting watery is to make sure your ingredients are dry before adding. The recipe will tell you to squeeze the excess moisture from the spinach. You can also pat the artichoke dry after chopping.What can I add to dip to make it thicker? ›
Combine equal parts cornstarch and cold water. Stir together until smooth. Pour into your sauce and cook over medium heat, stirring continually, until the sauce reaches your desired consistency. Test the sauce with a spoon.What makes dip thicker? ›
Add Yogurt. Add a tablespoon or two of plain Greek yogurt to thicken a creamy dip. The naturally heavy, creamy texture of Greek yogurt makes it a healthy alternative to sour cream or mayonnaise. Obviously, not every creamy dip blends well with the tartness of Greek yogurt, so use sour cream or mayo as an alternative.What flavors go well with artichokes? ›
The purple flowering artichoke has a floral, citrusy aroma that pairs well with other citrus-scented ingredients such as lemons, limes, bergamots and grapefruit. Fresh herbs like basil, cilantro and even chile peppers complement the artichoke's floral notes, as do meats like duck, bacon and fried gamba (shrimp).What kind of chips do you eat with spinach artichoke dip? ›
Serve this creamy dip with a variety of crunchy vessels — Ritz, Triscuits, pita chips, toasted baguette, bagel chips, etc.What kind of crackers for spinach dip? ›
Best Crackers For Spinach Dip
Pita chips, baguette slices, and crackers made with whole wheat flour are all great choices. For a healthier option, try using vegetable sticks instead of crackers.
Spinach is high in both fiber and magnesium, both of which help the colon flush things through, and have been shown to relieve constipation.
How long does spinach artichoke dip last in the fridge? The cooked dip lasts for 5 days in the fridge. Cover it with plastic wrap or store it in an airtight container.Can you wilt spinach by pouring boiling water over it? ›
This is a really quick and easy method. Simply fill a colander with your washed baby spinach and set it over the sink. Boil a full kettle. As soon as the water has boiled carefully pour the contents of the kettle over the spinach so the water wilts the leaves then runs through the colander down the drain.How many layers of dip should you do? ›
On your next dip mani session, remember to add 1-2 layers of dip powder. Some DipWell users even prefer doing more than 2 layers. It boils down to personal preference so long as you apply an extra layer.Why isn't my dip hardening? ›
If the Activator or Sealer isn't fully dry even after 5 minutes, it could be because of the moisture trapped within the layers of dip powder and liquids. Since these dip liquids are extremely sensitive to temperature and humidity, you may need to play around with the timing a bit to figure out what works best for you.Why does dip last longer than gel? ›
Dip powder can be thought of as a glue-based resin that hardens when exposed to air (just like, you guessed it, actual glue). Simply put, dip powder polymers are stronger than those found in gel polish, and, therefore, dip manicures will generally last longer — up to five weeks, if properly cared for.Why don t you double dip? ›
Because the surface of the skin is home to bacteria, dead cells and other debris, these things are transferred to the wax pot, should you dip the same stick more than once. As a result, harmful bacteria then has the potential to infect the skin of anyone who comes in contact with the wax from that pot.What spices go well with artichoke? ›
Basil, bay leaf, chervil (also called French parsley), chives, coriander, mint, parsley (flat-leaf), rosemary, sage, tarragon (esp. fresh), and thyme (esp. fresh).What can't you eat on an artichoke? ›
When you get to the heart of the artichoke, you will notice the fuzzy hair layer referred to as the "choke". This part of the artichoke is not edible. Remove the choke by using a spoon to scoop it out.What gives artichoke its flavor? ›
Abstract. Exposure of the tongue to artichoke can make water taste sweet. Two major active components of artichoke are the salts of chlorogenic acid and cynarin.How many days is homemade spinach dip good for? ›
Assuming the dip hasn't been sitting out for more than an hour or two, it should keep for 2-3 days if tightly covered in the refrigerator.
Spinach dip made with Greek yogurt and vegetable oil-based mayonnaise may contribute protein and healthy fats to your diet, both of which can help you feel full (12, 13 ). When paired with either high fiber veggies or fiber-rich whole grain crackers or bread, it may be even more filling (12, 13 ).What is creamy spinach dip made of? ›
To make creamy spinach dip, you'll need spinach of course, and Morone calls for using the frozen-then-thawed variety. You'll also need sour cream, cream cheese, Parmesan cheese, shredded mozzarella cheese, onion powder, minced garlic, salt, pepper, and crushed red pepper flakes.How long is leftover artichoke dip good for? ›
HOW LONG WILL HOMEMADE Artichoke SPINACH DIP LAST? Baked Spinach Artichoke Dip will last about 4-5 days in the refrigerator.Do you warm up spinach and artichoke dip? ›
Spinach and Artichoke Dip reheats really well. You can completely make dip ahead, transfer to whatever dish you want to reheat it in (or leave it in the pot), let it cool to room temperature and refrigerate until ready to reheat and serve.What country is spinach artichoke dip from? ›
Spinach and artichoke dip has been a classic American appetizer that has been popular since the 50s.Can you refrigerate and reheat spinach artichoke dip? ›
HOW TO MAKE SPINACH ARTICHOKE DIP AHEAD OF TIME. You can prep this dip a day or so ahead, cover it tightly, and keep it in the fridge until you're ready to serve it. Then just warm it up and put it out for your guests. It's a great make-ahead appetizer!Can spinach artichoke dip sit out? ›
How Long Can Spinach Artichoke Dip Sit Out? Spinach and artichoke hearts recipe needs to be kept hot while serving the dip and especially if leaving out for more than one hour. After you are don with the dip, it should be cooled quickly and then store in a sealed container in the refrigerator.Can you use fresh spinach instead of frozen in dip? ›
I've been making spinach dip for years, but using fresh baby spinach in place of frozen, chopped spinach makes all the difference! If you've got a few extra moments, I highly recommend using fresh.Is frozen or fresh spinach better for dip? ›
I prefer to use freshly cooked spinach for this dip. You can use frozen spinach in a pinch, but I find that frozen spinach has a stringier texture. I use a blend of parmesan and mozzarella cheeses to flavor the dip. If you don't have mozzarella cheese, other great options are Monterey Jack or fontina cheese.What is a good dipping cracker? ›
You can use pretty much any type of crackers for dips. From Ritz, TownHouse, to Triscuits and Wheat Thins, any type of cracker will do.
If you have constipation, make an effort to increase your intake of foods like fruits, vegetables, whole grains, nuts, seeds, beans, legumes, and herbal teas. Increase your intake gradually, especially with beans and legumes, to avoid gas and bloating.Does spinach cleanse your colon? ›
Leafy green vegetables such as kale and spinach are great for cleaning the colon and protecting the digestive system from some of the bad foods that are tempting to eat. Green vegetables have loads of chlorophyll, which helps remove the colon's bacteria and heal the gastrointestinal tract's mucous lining.Can I eat 2 day old spinach dip? ›
Generally, spinach dip is good for 3 to 4 days in the fridge. Within that period, the dip is fresh and undoubtedly safe to eat. While you can freeze spinach dip, we don't recommend doing so.Is it OK to freeze artichoke dip? ›
Can you Freeze Warm Artichoke Dip? Yes! Wait until the artichoke dip has cooled if you are freezing leftover dip. You can also assemble and freeze this recipe before cooking it.How long can spinach dip sit out? ›
How long can spinach dip sit out? Spinach dip can sit out for no more than two hours at room temperature. You could nestle it in a bowl of ice to keep it chilled if you need it out for a longer period of time.What does boiled spinach water do? ›
Water spinach benefits your health in many ways. Its high antioxidant, dietary fiber, and protein content may help treat several ailments. It may reduce cholesterol levels, help treat jaundice and liver problems, support anemia treatment, aid in digestion, and protect against heart disease.Why is my bagged spinach wet? ›
It is very easy to tell if spinach has gone bad: it will be dark green or greenish brown, wet or slimy, and will smell a bit like algae or garbage—and taste like it, too.Why do you put spinach in cold water? ›
Place your spinach in ice water to stop it from overcooking.
This helps preserve the bright green color of your fresh spinach as well as maximize the spinach flavor and nutrient content.
coli O157:H7 in spinach can be killed by cooking at 160° Fahrenheit for 15 seconds. (Water boils at 212° Fahrenheit.) If spinach is cooked in a frying pan, and all parts do not reach 160° Fahrenheit, all bacteria may not be killed.What will happen and why when spinach leaves are boiled first and then put in a sugar solution? ›
The correct Answer is On boiling, cells of plant leaves become dead. Hence, no effect will occur when concentrated sugar solution is put on boiled plant leaves.
Leaving the spinach to cook for any longer causes the leaves to become slimy and makes the bitter flavor more prominent. Don't reheat cooked spinach after refrigerating it, either. This overcooks the leaves and creates a stronger bitter flavor than when they were freshly cooked.
- Give it a good stir.
- Then add a bit more cream cheese (or even some finely shredded cheese) to bring it back to life.
- As a last resort, you can mix in a small amount of cornstarch (½ tsp at a time).
If your spinach is slimy when you open it on the same day you purchased it, you should be able to return it to the store for a refund or replacement. Wilted spinach, however—leaves that are green and undamaged but just a little limp—can often be revived with a five-minute soak in ice water.How do you thicken a dipping sauce without cooking it? ›
Use guar gum to thicken a cold sauce.
It's a great alternative to starches or flour, when you need to thicken a sauce that is already cold. Use 1 to 2 teaspoons (5 to 10 g) of guar gum per quart (1 L) of sauce or liquid that you want to thicken. If possible, combine the guar gum with oil before adding it to your sauce.
You can prep this dip a day or so ahead, cover it tightly, and keep it in the fridge until you're ready to serve it. Then just warm it up and put it out for your guests. It's a great make-ahead appetizer!Does spinach shrink when you boil it? ›
Cooking spinach is easy and can be done in minutes but it's worth noting that the leaves contain a lot of water, which is released rapidly when heated. This causes the volume to decrease dramatically so a large panful of spinach can quickly reduce to a handful once cooked.Should you eat wet spinach? ›
Is it OK to eat wilted or slimy spinach? It is not OK to eat slimy spinach. Any slimy spinach should be thrown away, along with any spinach it has come in contact with. You don't want to eat decomposing plant matter (unless you're an insect or a worm!).What happens when spinach is boiled in water? ›
When you cook up spinach the chlorophyll starts to break down. The side chains may fall off some of the chlorophyll molecules, making them water soluble, so a green colour leaches out into the liquid.Is bagged spinach safe to eat? ›
The simple answer: No. "As long as you're buying greens that have been stored properly and you continue to store them properly in your refrigerator at home, there shouldn't be that much nutrient loss," Largeman-Roth says.Does boiling sauce make it thicker? ›
How do you make a sauce thicker? The easiest way to thicken a sauce is by reducing the amount of liquid. This can be done by simmering your sauce or bringing it to a full boil—do this uncovered, so the steam can escape.
- Baby cereal.
- Instant potato flakes.
- Pureed baby food.
- Blended fruit.
- Corn flour.
Cornstarch is likely the most common way to thicken sauces without flour. It's readily available at grocery stores, easy to use, and you only need about half the amount you would if you were using regular flour.Can dogs eat spinach? ›
Yes, dogs can eat spinach, but it's not one of the top vegetables you'll want to be sharing with you pup. Spinach is high in oxalic acid, which blocks the body's ability to absorb calcium and can lead to kidney damage.Why do my teeth feel funny after eating spinach? ›
Spinach contains a high amount of oxalic acids which contain small crystals that do not dissolve in water. These oxalate crystals are released from spinach as you chew, coating the teeth, resulting in that chalky or gritty feeling. If you're worried that the acid might erode your tooth enamel, fear not!Why does my tongue feel weird after eating spinach? ›
This happens because of something called oxalic acid that's in spinach. It's held within the leaf in a crystal form. When you break the spinach down as you chew, it coats your teeth. You can feel it with your tongue, as you may have noticed!