Baked Spinach Artichoke Dip

Our Spinach Artichoke Dip without mayo is creamy, rich, and better than any other version you’ve tried! This baked dip is made up of layers and layers of deliciousness. In other words, cream cheese, mozzarella, Greek yogurt, and more combine to make this thick, delicious dip.

This Baked Spinach Artichoke Dip recipe is…

• Better than any other version you’ve tried!
• Made entirely without mayo
• Very easy to make
• The best dip for all your gatherings & parties
• Rich and creamy
• A comforting snack or delightful appetizer
• Super delicious

How to Make Baked Spinach Artichoke Dip

• Preheat the oven and prepare a small casserole dish.
• Mix together liquids in a large mixing bowl.
• Stir in the veggies and cheese.
• Pour the mixture into the casserole dish and bake.
• Serve with your favorite dippables and enjoy!

Full directions for how to make Baked Spinach Artichoke Dip are in the printable recipe card at the bottom of the post.

Tips & Tricks for Baked Spinach Artichoke Dip

Soften Cream Cheese

It might surprise you, but using room temperature cream cheese in this recipe is actually quite important. If cream cheese is beaten or mixed while cold, the batter will be lumpy. So it’s important to use softened cream cheese for this dip recipe. The texture is everything!

How to soften cream cheese:

• Break the cream cheese into small pieces spread out on a plate. Leave on the counter for approximately thirty minutes to one hour.
• Remove the cream cheese from any packaging—except the foil—and put it in a large bowl. Cover with warm water and let it sit for approximately 10 minutes.
• Remove cream cheese from all packaging—including the foil—and microwave for 10 seconds at a time, flipping at each interval. (It should only take roughly 50–60 seconds total to bring the cream cheese to room temperature.)

Variations to Baked Spinach Artichoke Dip

Recipe

Ingredients

• 8 oz cream cheese softened to room temperature
• ½ cup plain greek yogurt
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 ½ cups mozzarella shredded
• 14 oz artichoke hearts canned; drained and chopped
• 5 oz frozen spinach thawed and excess moisture squeezed out and drained
• ½ cup parmesan cheese shredded

Instructions

• Preheat oven to 350°F and lightly oil a small casserole dish.
• In a large bowl, mash together the cream cheese, greek yogurt, soy sauce, and garlic powder. Some lumps are okay, but you could also use a mixer to get it smooth.
  
• Stir in the mozzarella cheese, artichoke hearts, spinach, and parmesan cheese .
  
• Mix until evenly distributed.
  
• Add the mixture to the prepared dish, then bake for 30–40 minutes or until the dip is warmed and bubbly.
  
• Serve dip with chips or your other favorite dippable!
  

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