Spinach Artichoke Dip without Mayonnaise

5 from 36 votes

Created by: Stefanie

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

The BEST cheesy spinach artichoke dip packed with rich flavor and perfect for scooping with chips, crostini, and even vegetables.

Preheat oven to 350°F.
In a cast iron pan or medium skillet (preferably one that is both stovetop and oven-safe), saute the spinach and garlic in 2 tablespoons of butter until the spinach is wilted and the garlic fragrant.
Mix together cream cheese, 1 cup of jack cheese, ½ cup parmesan cheese, sour cream, and artichoke hearts. Combine with the spinach mixture.
Spread ingredients in a single layer in the skillet or a baking dish.
Bake for 20 minutes. Remove from oven to cover with remaining 1 cup of jack cheese and ½ cup of parmesan.
Bake until brown and bubbly or broil for just a couple minutes longer to melt and brown the cheese.
Serve hot with tortilla chips, baguette slices, or thick crackers.

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When mayonnaise is heated, the oils separate. This means that mayo might be a great creamy component in cold dips but this warm, melted cheese version is best as a spinach artichoke dip without mayonnaise. The cream cheese and sour cream provide all the richness and creaminess and their structure doesn't change with heat.

Wilting the spinach takes just a minute or two and the garlic will sauté just as quickly. Don't burn the garlic; its bitter flavor will ruin the dip!

If you don't have an oven-safe skillet, transfer the dip to a 9x9 or 9x13 baking dish. This is also a great option if you wish to double the recipe.

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