Quick Spinach Artichoke Dip without Mayo
This is a super easy dip you can whip up in a few minutes that’s sure to be a hit at your next party! Incredibly delicious AND simple! 5 ingredients and seasonings from your pantry is all you’ll need. Plus, you don’t have to go to Chili’s or Applebee’s to get it!
I wanted to post this recipe in time for the holidays but… that didn’t happen! But hey, spinach dip is good anytime, right? It’ll be great for your summer parties!
Last Minute Appetizer- Quick Spinach Artichoke Dip
I’m so excited to share this easy Spinach Artichoke Dip with you! We needed a last-minute appetizer for a New Year’s get-together so I started to play around with ingredients and came up with what I think is a really good dip that I hope you’ll enjoy! 🙂
Quick Spinach Artichoke Dip without Mayo
You’ll notice this recipe does not contain mayonnaise, most do. Personally, I’m not a big fan of mayonnaise so I was quite intentional about excluding it. Don’t worry mayo fans, you’ll love it!
Ingredients:
Spinach artichoke dip with fresh spinach
Fresh spinach is the best! It has much more flavor than frozen… if you can… use fresh. Also, I find it easier to use than frozen; just toss a few handfuls into a saucepan with a little water and cook until it’s wilted (about 30 seconds) as opposed to thawing a frozen brick! However, if frozen is all you have available it’s fine too.
Artichoke Hearts
Jarred artichoke hearts work great in this recipe, just make sure they’re not marinated. It will change the taste if they are.
Cream Cheese
Regular, full fat cream cheese is the best way to achieve a rich, creamy consistency but half the fat will work too.
Sour Cream
Regular or low-fat sour cream is fine.
Parmesan Cheese
Grated Parmesan (you can find it in the refrigerated cheese section at the grocery store) is what you’ll need to use, the fresher the better!
Seasoning
Salt, pepper, garlic powder
Powdered seasonings keep it fast!
Storing & Warming Dips:
Make Ahead- It’s completely fine to make most dips a day in advance then just heat in the microwave when you’re ready to eat. Store in a tightly covered container in the fridge for up to four days.
Heating- A small crock-pot (mini) is a great way to keep dip warm if you’re transporting it. Otherwise just pour dip into a microwave safe bowl and heat in the microwave at 30 second intervals before serving.
What do I serve with Spinach Artichoke Dip?
Corn tortilla chips
Cubed fresh bread
Toast Rounds/Crostini
Crackers
Pita Chips
Corn tortilla chips is the most popular option (our favorite). Another recipe you might enjoy with tortilla chips is my easy refried black beans, you can find it here.
Dishing Simple’s Tips for Amazing Spinach Artichoke Dip:
Spinach- Make sure that you squeeze all of the liquid out of your spinach before adding it to the recipe, otherwise it will make it watery. I scoop cooked spinach into a few paper towels and ring out well. Next, place spinach in a colander and chop into small pieces using a pair of kitchen shears.
Artichokes- Pour artichokes into a colander to drain well. Use the kitchen shears again to chop artichokes into small pieces.
Cream Cheese- Remove cream cheese from fridge about an hour ahead of time to make it easier to melt.
Quick Spinach Artichoke Dip Without Mayo
Ingredients
- 1 cup cooked fresh spinach squeezed dry & chopped
- 12 oz. can/jar artichoke hearts drained & chopped
- 8 oz. cream cheese softened
- ¼ cup sour cream
- 1/3 cup Parmesan cheese grated
- ¼ tsp salt
- ¼ tsp garlic powder
- ¼ tsp black pepper
Instructions
- Toss a few handfuls of spinach into a medium size saucepan. Add about a cup of water.Heat on medium high heat until spinach is wilted, stirring constantly. About 30 seconds. Remove from pan & strain spinach in colander. Squeeze dry by placing spinach between doubled-up paper towels & wringing out liquid. Chop spinach with kitchen shears. Set aside.
- Return saucepan to heat and add cream cheese. Stir constantly until cream cheese is melted.
- Once cream cheese is melted into a sauce, stir in sour cream, Parmesan, salt, garlic powder & pepper. Remove from heat.
- Pour artichokes into colander, drain well & chop with kitchen shears.
- Add artichokes and spinach to saucepan, mix well and serve warm.
- * Pour into a small oven proof casserole, sprinkle a handful of cheese on top & put under the broiler for a minute or so (just long enough to brown the cheese).
Did you make this recipe? I’d love to hear what you thought! Please leave any questions or comments below.