Spinach Artichoke Dip Without Mayo

Healthy snack for game day! Spinach artichoke dip without mayo or sour cream is a flavorful dip with 11 grams of protein per serving. You’ll also love my gluten-free chicken meatballs, healthy hamburger helper, and buffalo chicken baked potatoes.

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Looking for a healthy game day appetizer that actually tastes good?

My healthy spinach artichoke dip without mayo has got you covered! In this easy recipe, I swapped the usually mayonnaise and sour cream for Greek yogurt. This is a warm and gooey game day dip you’ll feel good about eating — with 11 grams of protein per serving and all the flavor of the traditional version you love.

Make this easy, baked spinach artichoke dip (no mayo) in less than an hour for a tasty and nutritious appetizer. You don’t have to sacrifice flavor for your health goals with this incredible recipe!

Why you’ll love spinach artichoke dip without mayo

• No mayonnaise or sour cream
• Super flavorful
• Warm and gooey
• Loaded with protein
• Less calories and fat

Ingredients in healthy spinach artichoke dip

Plain greek yogurt: This recipe for healthy spinach artichoke dip has no mayo or sour cream. Instead, we use plain Greek yogurt as the creamy base. Use low fat Greek yogurt for more protein and fewer calories, or use higher fat Greek yogurt for a bit more creaminess. It’s up to you!

Cream cheese: While this recipe doesn’t use mayo or sour cream, I do believe a little bit of cream cheese is essential. Instead of a full block, I recommend using about 4 ounces for a lightened-up dip. I do not recommend using low fat cream cheese here. That fat and creamy texture are important! Make sure your cream cheese is softened before mixing your dip.

Grated cheeses: You’ll use a mix of parmesan and mozzarella. I recommend using freshly grated cheese for the best flavor, but pre-grated works fine if you’re in a pinch.

Chives: You could swap these for finely diced green onions if needed.

Fresh garlic: Always measure garlic with your heart! I used about two cloves for a nice garlicky kick without being too overpowering. You can substitute jarred minced garlic if needed.

Hot sauce: Optional, but super tasty. The recipe calls for 1-2 teaspoons of hot sauce for a little kick, but it’s not too spicy. I recommend using something mild like Cholula or Frank’s Red Hot.

Salt and pepper: Some classic seasonings to round out the flavors.

Artichoke hearts: You’ll drain a medium jar of artichoke hearts and chop them up. If you can’t find a 12-oz jar, that’s okay! Just use about a cup of chopped artichoke hearts.

Thawed frozen spinach: The recipe suggests 5-6 ounces of frozen spinach. The exact amount doesn’t matter, since the way its packaged varies by brand. Once your frozen spinach has been thawed and thoroughly squeezed of excess liquid, you should have about half cup. It’s okay to estimate the quantity!

How to make spinach artichoke dip without mayo

1. Position oven rack to the middle and pre-heat to 350 F.
2. In a medium mixing bowl, add yogurt, cream cheese, parmesan, mozzarella, chives, garlic, hot sauce (if using), salt, pepper, artichokes, and spinach. Stir to combine, making sure the cream cheese is evenly distributed.
3. Transfer mixture to your baking dish. Use a spatula or spoon to gently spread and flatten your dip.
4. Bake for 23-28 minutes or until heated through and bubbling. Serve warm.

How to serve healthy spinach artichoke dip

Try these foods to dip in your mayo-free spinach artichoke dip:

• Tortilla chips
• Tortilla scoops
• Carrot sticks
• Celery sticks
• Pita
• Crackers
• Broccoli florets
• Cauliflower florets

This dip is best served fresh and warm! Bake right before serving.

Storing and re-heating leftovers

Transfer cooled spinach artichoke dip to a food container and store in the fridge for up to three days.

Re-heat in the microwave for 60-90 seconds or until heated through. You could also re-heat in the oven if desired.

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• Small baking dish (I used a 1.25 quart dish)
• Mixing bowl

Tips for success

• Make sure your cream cheese is softened and well mixed into your dip.
• Squeeze all excess liquid out of your spinach with cheese cloth or paper towel.
• It’s okay to estimate the amount of artichokes and spinach you use! Aim for about one cup of drained and chopped artichokes, and about half cup of defrosted and squeezed spinach.

Frequently asked questions