Creamy Spinach Artichoke Dip (Gluten-Free, No-Mayo)
Rich and creamy, this crowd-pleasing spinach artichoke dip is full of flavor and makes a delicious party appetizer – eat it with crackers, breadsticks and vegetable crudités for a finger food everyone can’t get enough of! Gluten-free and no mayo required (plus options for making it dairy-free too)!
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A Popular Party Appetizer
No holiday party is complete without a flavorful dip alongside crackers and vegetable crudités, and today’s spinach artichoke dip is a hugely popular appetizer that your guests are going to finish in no time!
Incredibly tasty, rich in flavor, with an irresistibly creamy texture, you’ll definitely want to keep this dip recipe handy! Get ready to have your guests begging for the recipe!
Why You’ll Love This Recipe:
- Simple Ingredients: The handful of ingredients required for making this creamy spinach and artichoke dip are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing this delicious party dip is a matter of cooking the spinach before mixing the ingredients together.
- Gluten-Free, No Mayo Required, with Dairy-Free Option: The best part is that this spinach artichoke dip is 100% gluten-free and mayo-free, with the possibility of making it dairy-free. This means that even those with Celiac disease or gluten or dairy intolerances can enjoy it without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this spinach artichoke dip recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Spinach: As this is a recipe for spinach artichoke dip, spinach is a key ingredient. I used fresh spinach leaves, but frozen spinach will work too. Alternatively, you may also use Swiss chard leaves or collard greens.
- Cream Cheese: I used Philadelphia-style cream cheese, but if you are lactose-intolerant, go ahead and use dairy-free cream cheese instead.
- Mozzarella: If you don’t have mozzarella, you can also use other types of soft shredded cheese (such as shredded provolone, fontina, etc). Alternatively, if you are lactose-intolerant, go ahead and use dairy-free mozzarella instead.
- Greek Yogurt: If you are lactose-intolerant, go ahead and use dairy-free yogurt instead.
- Artichokes: Make sure to use marinated artichokes (not raw artichokes).
- Parmesan: I used grated parmesan, but you may also use other types of hard cheeses (just make sure they are grated finely). If you are lactose-intolerant, go ahead and use dairy-free parmesan instead.
- Garlic: I love the flavor that fresh garlic lends to this delicious appetizer dip, so I highly recommend adding it in for extra taste.
How to Make Creamy Spinach Artichoke Dip:
Cook Spinach: Wash and dry the spinach. Heat it in a pan over low heat for 5–7 minutes, stirring occasionally, until wilted. Transfer to a bowl, squeeze out any excess liquid, and chop finely.
Combine Ingredients: In a large bowl, combine 1/2 cup mozzarella, cream cheese, Greek yogurt, chopped artichokes, chopped spinach, garlic, grated parmesan, salt and ground pepper. Mix thoroughly until smooth.
Transfer to Baking Dish: Transfer the spinach and artichoke mixture into a baking dish (about 5” × 7” inches). Preheat the oven to 360F (180C).
Sprinkle Mozzarella: Sprinkle the remaining mozzarella evenly over the top.
Bake Until Golden: Bake the mixture for 20 minutes, until hot and lightly golden around the edges.
Serve and Enjoy: Remove from the oven and let cool for 5 minutes. Serve warm with gluten-free breadsticks, gluten-free crackers, or vegetable crudités.
Dish by Dish Tips:
- Spinach Alternatives: I used fresh spinach leaves, but frozen spinach will work too. Alternatively, you may also use Swiss chard leaves or collard greens.
- Serve with: I recommend serving this artichoke and spinach dip with gluten-free crackers, gluten-free pita chips, or vegetable crudités.
Other Gluten-Free Dips You’ll Enjoy:
Gluten-Free Appetizers to Serve:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Creamy Spinach Artichoke Dip (Gluten-Free, No-Mayo)
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Rich and creamy, this crowd-pleasing spinach artichoke dip is full of flavor and makes a delicious party appetizer – eat it with crackers, breadsticks and vegetable crudités for a finger food everyone can’t get enough of! Gluten-free and no mayo required!
Ingredients
- 1/2 pound fresh spinach leaves
- 1 cup cream cheese (Philadelphia-style)
- 1 cup shredded mozzarella
- 1/2 cup Greek yogurt
- 1/2 cup marinated artichokes, finely chopped
- 3 tablespoons grated Parmesan
- 2 garlic cloves, finely minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook Spinach: Wash and dry the spinach. Heat it in a pan over low heat for 5–7 minutes, stirring occasionally, until wilted. Transfer to a bowl, squeeze out any excess liquid, and chop finely.
- Combine Ingredients: In a large bowl, combine 1/2 cup mozzarella, cream cheese, Greek yogurt, chopped artichokes, chopped spinach, garlic, grated parmesan, salt and ground pepper. Mix thoroughly until smooth.
- Transfer to Baking Dish: Transfer the spinach and artichoke mixture into a baking dish (about 5” × 7” inches). Preheat the oven to 360F (180C).
- Sprinkle Mozzarella: Sprinkle the remaining mozzarella evenly over the top.
- Bake Until Golden: Bake the mixture for 20 minutes, until hot and lightly golden around the edges.
- Let Cool: Remove from the oven and let cool for 5 minutes. Serve warm with gluten-free breadsticks, gluten-free crackers, or vegetable crudités.
Notes
Spinach: As this is a recipe for spinach artichoke dip, spinach is a key ingredient. I used fresh spinach leaves, but frozen spinach will work too. Alternatively, you may also use Swiss chard leaves or collard greens.
Cream Cheese: I used Philadelphia-style cream cheese, but if you are lactose-intolerant, go ahead and use dairy-free cream cheese instead.
Mozzarella: If you don’t have mozzarella, you can also use other types of soft shredded cheese (such as shredded provolone, fontina, etc). Alternatively, if you are lactose-intolerant, go ahead and use dairy-free mozzarella instead.
Greek Yogurt: If you are lactose-intolerant, go ahead and use dairy-free yogurt instead.
Artichokes: Make sure to use marinated artichokes (not raw artichokes).
Parmesan: I used grated parmesan, but you may also use other types of hard cheeses (just make sure they are grated finely). If you are lactose-intolerant, go ahead and use dairy-free parmesan instead.
Garlic: I love the flavor that fresh garlic lends to this delicious appetizer dip, so I highly recommend adding it in for extra taste.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Appetizers
- Method: Baking
- Cuisine: Western
