This healthier spinach artichoke dip is lightened up by using low-fat cream cheese and sour cream instead of mayo. This dip makes a great appetizer for any party or get together!

No mayo spinach artichoke dip in a white baking dish on top of a checkered tea towel. Crackers rest in the background.

So, I’ve had my fair share of spinach dip in my life. You know, the kind with a bunch of mayo? But it wasn’t until a few months ago that I had spinach artichoke dip. I still wonder why it took so long for me to try it?!  I feel like I’ve been living under a rock most of my life when I discover new things. Well, I wouldn’t really call it new, but it was new to me at the time.

The other day when I was thinking of new things to make, this one instantly came to mind. I love mayo as much as the next person, but I wanted to make this dish a little bit lighter. Any dish that is lighter and still tastes delicious is always a winner in my book. This baked spinach artichoke dip is still super cheesy because of the cream cheese, parmesan cheese, and mozzarella cheese.    

Ingredients for This Recipe 

Despite the layers of flavor in this homemade spinach artichoke dip, it requires very few ingredients. Here’s what you’ll need to make it: 

  • Cream cheese: I used reduced fat cream cheese for this recipe, I don’t recommend using fat-free because the favor is not nearly as good. 
  • Sour cream: Low-fat or fat-free will work. 
  • Parmesan cheese: Freshly grated Parmesan will deliver the best flavor and texture. 
  • Mozzarella cheese: I prefer buying full fat mozzarella so the dip is ultra gooey. 
  • Artichoke hearts: Buy the kind packed in water, not in brine. 
  • Frozen spinach: I usually thaw my spinach out by running it under warm water, then use my hands to squeeze any excess water from it.
  • Garlic, salt, and pepper: Adds flavor without taking away from the cheesy flavor. 

No mayo spinach artichoke dip being scooped out of a white baking dish that rests on a tea towel.

How to Make Spinach Artichoke Dip with No Mayo

It’s not tough to make the best spinach artichoke dip with no mayo! Simply mix the cream cheese and sour cream until smooth, then stir in the Parmesan cheese, mozzarella, garlic, salt, and pepper. Add the chopped artichoke hearts and spinach last. 

Transfer the mixture to a greased 8×8-inch baking dish and top with extra mozzarella. Bake until bubbling around the edges, then broil to brown the cheese on top. 

Can I Prep This Dip in Advance? 

Yes! You can make it all ahead of time and then pop it in the oven right before you’re ready to serve it. Just 15 minutes in the oven, a quick broil to get the cheese melted, and boom! You have some seriously delicious healthy spinach artichoke dip!

Baking Tips 

  • I served mine with some little toast crackers, but tortilla chips, pita chips, or other crackers work well too.
  • You’re welcome to use a different combination of cheeses, if desired. Creamy mozzarella pairs wonderfully with any sharp cheese. 
  • If you have leftovers, store them in the fridge in an airtight container. You can reheat the dip in the oven or in the microwave. 

More Easy Appetizers to Try! 

Skinny Spinach Artichoke Dip

5 from 1 rating
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
This skinny spinach artichoke dip is lightened up by using low fat cream cheese and sour cream instead of mayo. This makes a great appetizer for a party or any get together!
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Ingredients

Servings: 4 servings
  • 8 oz. reduced fat cream cheese , softened
  • 1/2 cup low fat sour cream (or fat free)
  • 1/3 cup grated parmesan cheese
  • 1 cup mozzarella cheese , divided
  • 1-14 oz. can artichoke hearts , drained and rinsed
  • 1-10 oz. package frozen spinach , thawed
  • 1/2 tsp. minced garlic
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

Instructions
 

  • Preheat oven to 350ºF. Spray a small baking dish (I used a smaller dish, you can use an 8x8-inch pan if you like) with cooking spray and set aside.
  • Drain and rinse the artichoke hearts, then coarsely chop them. Squeeze any excess water from the frozen spinach and set both aside.*
  • Using a handheld or stand mixer, mix the cream cheese and sour cream until smooth. Stir in the parmesan cheese, 1/2 cup of mozzarella cheese, garlic, salt, and pepper. Mix until combined. Then add in the artichoke hearts and spinach and mix under well incorporated.
  • Spread the mixture in the prepared baking dish and top with the remaining 1/2 cup of cheese.
  • Bake for 15 minutes or until heated through. Broil for an additional minute or two to get the cheese more browned, if you prefer.
  • Serve immediately.

Notes

*Spinach: I usually thaw my spinach out by running it under warm water, then use my hands to squeeze any excess water from it.
Storage Instructions: Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave before serving if desired.
Cuisine: American
Course: Appetizer
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

Adapted from Food