Irresistible Spinach Artichoke Dip No Mayo

Spinach Artichoke Dip No Mayo is a creamy, cheesy delight packed with tender spinach and hearty artichoke hearts, using cream cheese for richness. It’s seasoned with fresh garlic and red pepper flakes adding a flavorful kick to each bite. Served warm right out of the skillet, it’s the perfect comfort food for dipping chips, bread, crackers, or veggies, turning any gathering into a tasty affair.

Do you ever find yourself craving the warm, cheesy spinach artichoke dip you eat at restaurants? Well, look no further. Now you can make it at home, and the best part is it tastes better! This recipe is EASY and doesn’t take much time to make, which is a win-win in my book!

The Secret Ingredient: Alfredo Sauce

Our spinach artichoke dip takes a delightful turn from the usual, incorporating jarred Alfredo sauce for an unexpectedly luxurious twist. This addition infuses the dip with a rich creaminess, enhancing the flavor profile with a depth that only Alfredo sauce can provide.

For your Alfredo sauce, go for one that’s really creamy and has just the right amount of garlic and Parmesan cheese. It’s these little details that turn the dip into something super cozy and special.

For this recipe, I chose Classico Alfredo Sauce because I wanted my spinach artichoke dip gluten-free.

No Mayo Spinach Artichoke Dip Ingredients

• Fresh chopped spinach: Fresh spinach, with its vibrant color and earthy flavor, adds a natural and wholesome element to the spinach artichoke dip. While some recipes opt for frozen spinach for convenience, using fresh spinach can elevate the dish, offering a brighter flavor and a more pleasing texture. The choice between fresh and frozen can be a matter of preference or convenience, but fresh spinach often brings a more lively character to the dip.
• Alfredo Sauce: This convenient ingredient adds a depth of taste with its blend of cream, cheese, and seasonings, making it an effortless way to enhance the overall richness of the dip. Alfredo sauce’s smooth and velvety consistency is key to creating a sumptuous and indulgent spinach artichoke dip.
• Artichoke hearts: Artichoke hearts bring a unique tangy and nutty flavor to spinach artichoke dip, contrasting perfectly with the creamy texture. Their choice, whether canned or jarred, significantly influences the dip’s richness and overall flavor profile, making them a crucial ingredient in this classic appetizer.
• Sour cream: Sour cream introduces a tangy richness to spinach artichoke dip, enhancing its creamy texture and balancing the flavors. It’s essential for the dip’s indulgent and smooth character.
• Parmesan cheese: Parmesan cheese, with its distinctively sharp and salty flavor, adds a sophisticated edge to spinach artichoke dip. Its granular texture melts beautifully, contributing both to the dip’s creamy consistency and its rich, layered taste. Parmesan’s bold flavor is key in complementing and enhancing the milder ingredients, ensuring every bite is satisfyingly savory.
• Mozzarella cheese: Mozzarella cheese adds a wonderfully gooey and stretchy quality to spinach artichoke dip, enhancing its texture and overall appeal. Its mild, creamy flavor complements the stronger tastes of other cheeses and ingredients, making it a popular choice for a perfectly balanced and irresistibly melty dip experience.
• Fresh garlic: Fresh garlic brings a distinct, aromatic kick to spinach artichoke dip, enhancing its savory flavor. Its fresh, spicy notes are crucial for adding depth and a burst of freshness to the dish.
• Salt & Black Pepper: I always use Kosher salt and fresh ground black pepper.
• Crushed red pepper flakes: Optional for a little kick. Crushed red pepper flakes add a subtle heat to the dip, providing a spicy contrast to the creamy, cheesy flavors. Our favorites are these!
• Cream cheese: Cream cheese provides a smooth, rich base for the dip, contributing to its creamy texture and slightly tangy flavor.

How to Make Spinach Artichoke Dip No Mayo

Preheat your oven to 375 degrees.

In a skillet over medium heat, add a tablespoon of oil, I used canola.

Add minced garlic and cook for 30 seconds. Add the rough chopped fresh spinach and cook until it wilts, about 3-5 minutes.

Once cooked, transfer the spinach to a strainer and press out as much liquid as possible. This step is crucial to prevent your dip from becoming watery. I sometimes will even squeeze mine with a paper towel.

Drain and chop the artichoke hearts.

In a large bowl, combine the Alfredo sauce, cooked and drained spinach, chopped artichoke hearts, mozzarella cheese, Parmesan cheese, sour cream, and cream cheese. Salt, and pepper, to taste and add red pepper flakes if you want to kick your spinach artichoke dip up a notch. Stir until all ingredients are well combined.

Lightly grease your 10″ cast iron skillet with a bit of cooking oil spray, olive oil, or butter.

Pour the dip mixture into the iron skillet, spreading it out evenly.

Place the skillet in the preheated oven and bake for 20-25 minutes, or until the dip is bubbly and the top is slightly golden.

Remove the skillet from the oven and let it cool for a few minutes. Serve warm with chips, crackers or bread.

Garnish with a sprinkle of Parmesan cheese or chopped parsley before serving, if desired.

Reheating Spinach Artichoke Dip

Reheating spinach artichoke dip is easy and can be done in a few different ways to ensure it remains creamy and delicious.

Microwave: Just pop it in the microwave in a safe dish and heat it up for about 30 seconds at a time. Give it a stir each time you check it, so it heats evenly. This way is super quick and easy.

Oven: If you’re not in a rush, heating it in the oven is awesome for keeping that nice texture. Set your oven to 350°F, cover the dip with some foil, and let it warm up for about 15-20 minutes. It gets nice and bubbly this way.

Stovetop: For smaller portions, you can reheat the dip in a saucepan over medium heat. Stir continuously until it’s evenly warmed. Be careful not to scorch it.

Creative Ways to Use Leftover Spinach Artichoke Dip

1. Stuffed Chicken Breasts: Flatten chicken breasts and spread a layer of the leftover dip on top. Roll them up, secure with toothpicks, and bake until the chicken is fully cooked. This creates a moist, flavorful chicken dish with a creamy filling.
2. Pasta Sauce: Mix the leftover dip with a little milk or cream to thin it out and heat it up. Toss it with your favorite gluten-free pasta for a quick and easy creamy pasta dish.
3. Baked Potatoes: Top baked potatoes with a generous scoop of the warmed dip, and sprinkle some extra cheese on top. You can add bacon bits, chives, or other toppings for extra flavor.
4. Grilled Cheese Sandwich: Spread the dip between two slices of bread, add some extra cheese if desired, and grill until the bread is toasty and the cheese is melted.
5. Flatbread or Pizza: Use the dip as a base sauce on a flatbread or pizza crust. Top with your choice of toppings like chicken, vegetables, and extra cheese, and then bake until the crust is crispy and the toppings are heated through.
6. Quesadillas: Spread the dip on a gluten-free tortilla, add some shredded cheese, and another tortilla on top. Cook in a skillet until both sides are golden and the cheese is melted.
7. Omelette or Frittata: Mix the dip into beaten eggs and cook as an omelette or frittata, adding extra vegetables or meats as desired.
8. Savory Crepes: Fill crepes with the dip and some extra sautéed spinach or other vegetables for a quick, savory meal.
9. Soup Enhancement: Stir the dip into a basic vegetable or chicken broth for a creamy, flavorful soup. Add in some extra vegetables, chicken, or rice for a more hearty dish.
10. Veggie Dip: Simply use it as a cold dip for raw vegetables like carrots, celery, or bell peppers.

Frequently Asked Questions