You'll love this Spinach and Artichoke Dip without mayo! It features Asiago, Parmesan and cream cheese, along with red onions and a touch of spicy heat. Make this creamy, baked dip for your next gathering!
When appetizers are really good, they become the center of attention. This baked Spinach and Artichoke Dip always steals the show!
No matter what else is at the table or on the buffet, people will park themselves in front of this starter and declare they're happy to nosh on it all night.
Because this isn't your typical spinach-artichoke dip. Asiago cheese brings the X-factor with its nutty flavor that works so well with Parmesan and cream cheese. Red onions and a little kick of heat seal the deal!
You have to try it! And don't miss this Creamed Spinach-Artichoke Casserole.
Recipe ingredients
This is a recipe for spinach-artichoke dip without mayo or sour cream. It includes a creamy cheese sauce made on the stove.
Spinach: Frozen spinach works great in this recipe. Thaw it in the microwave and squeeze out the excess water.
You can use fresh spinach instead, but you'd have to cook it first by sautéeing or steaming it, then chopping it. Then, you'd have to squeeze it dry.
Artichoke Hearts: If you can find frozen artichoke hearts, they're the closest things to fresh ones. Trader Joe's sells them, but, no worries if you can't find them.
You can use drained, canned artichoke hearts and still get good results.
Asiago Cheese: Asiago looks like Parmesan cheese and usually comes in a triangle block. It should be right next to the Parmesan in the Italian cheese section. If you need a substitute, you can use Pecorino Romano, but omit adding salt to the recipe.
Milk & Cream: This recipe calls for a combination of cream and 2% milk to make a cream sauce that's not too heavy. You can substitute 12 ounces of evaporated milk in place of the low-fat milk and cream, if you wish.
Red Onion: I love the savory sweetness of red onions here. If you need a substitute, go with a sweet yellow onion. Or, use a white onion for milder flavor.
Red Pepper Flakes: You can adjust the heat to suit your tastes, but I've found a bit less than a teaspoon is just enough to be noticeable without turning anyone off.
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
- Melt the butter in a medium saucepan (affiliate link) and cook the onions until they are just becoming tender.
- Stir in the flour and cook for another minute.
- Stir in the cream and milk. When the mixture thickens, add in the cream cheese and continue stirring until the sauce is smooth.
- Remove the pot from the heat and stir in the cheeses and seasonings.
- Combine the cheese sauce with the spinach and artichokes and transfer to a 9x13 pan (affiliate link). Bake until the dip is bubbly and browned.
Recipe tips
- To prevent a runny dip, be sure to squeeze out any liquid from the spinach and pat the artichokes dry after chopping them.
- For a smoother cheese sauce, grate the Asiago and Parmesan yourself instead of buying it grated. The Parmesan in the can includes an anti-caking agent that will make the sauce grainy.
What to serve with it
It's best not to use any salty crackers with this dip, since it has enough sodium already. I recommend serving this with pita chips or crostini. Carrot sticks or red pepper strips also work well!
And...if you have leftover dip...you have to try reheating it and stirring it into pasta or rice. Oh, BEHAVE!
Make-ahead options
You can assemble the spinach-Asiago artichoke dip a couple of days ahead, then bake it the day you serve it.
You can even bake this ahead of time and then reheat it the day you serve it.
Can you freeze it?
Absolutely! You can freeze spinach and artichoke dip before or after it's baked. (Just let it cool off first.)
If you freeze it unbaked, you can thaw it overnight in your refrigerator, then bake it as directed in the recipe.
If it's already baked, you can simply reheat it in the microwave.
More recipes like this
- Spinach and Ricotta Pie
- 50 Best Spinach Recipes for Dinner
- Baked Clam Dip
- Keto Stuffed Mushrooms with Cream Cheese
- Cheese-Stuffed Meatloaf with Spinach
- 63 Italian Appetizer Recipes
Enjoy!
If you try this Spinach and Artichoke Dip (No Mayo), please leave a comment and a rating!
Spinach and Artichoke Dip (No Mayo)
Video
Ingredients
- 2 (10-ounce) packages frozen chopped spinach
- 2 (14-ounce) cans quartered artichoke hearts (Or use 18 ounces frozen artichoke hearts from Trader Joe's.)
- ¼ large red onion
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 5 ounces whipping cream (see notes)
- 7 ounces 2% milk
- 1 8 oz. block cream cheese (light is fine)
- 1 ¼ cups grated Asiago cheese
- ¾ cup freshly grated Parmesan cheese (divided use)
- ⅔ teaspoon red pepper flakes
- ⅓ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- Preheat your oven to 375 degrees F. Thaw the frozen spinach in the microwave. (I can fit the contents of two packages in a glass 9x13 pan and use high heat for 5 minutes.)
- While the spinach is in the microwave, peel and chop ¼ of a large red onion. Grate the cheeses in a blender or food processor.
- When the spinach is thawed, drain out the liquid in the sink by grabbing small handfuls of spinach and squeezing them over a strainer. Set the dried spinach in a large mixing bowl.
- Drain the artichoke hearts. (If using frozen ones, thaw them in the microwave and drain.) Roughly chop the artichoke hearts, leaving some chunks. Pat them dry with a paper towel and add them to your large mixing bowl.
- In a medium saucepan, melt the butter over medium-high heat. Add the chopped onions and cook them until they are just becoming tender. Add the flour and stir to mix. Continue stirring for another minute.
- Add the whipping cream and milk, stirring (or whisking) as you go. Continue stirring, and when the mixture thickens, add the block of cream cheese. Continue stirring, until the cream cheese melts and the sauce is smooth and thick.
- Turn off the heat and stir in the Asiago, ½ cup Parmesan, red pepper flakes, salt and garlic powder. Pour the sauce over the vegetables in your large mixing bowl and mix well.
- Transfer the dip to a greased 9x13 pan (or use two pie dishes or crocks). Spread the dip evenly and top with the remaining ¼ cup Parmesan.
- Bake the dip for 20-25 minutes, or until it's bubbly and browned to your liking.
- Serve with pita crackers, carrot sticks, red pepper strips or crostini. It's best not to use anything too salty, since the dip has enough sodium already. Store leftovers covered in the refrigerator for up to four days. You also can freeze the leftovers and reheat them in the oven or microwave.
Notes
- If you can find frozen artichoke hearts, use them. They're available at Trader Joe's.
- You can use 12 ounces of evaporated whole milk in place of the whipping cream and low-fat milk.
- You can assemble the dip a couple of days ahead, then bake it the day you serve it. You can even bake it ahead of time and then reheat it the day you serve it.
Nutrition
(Recipe Source: Cooking with Mamma C. Originally published on March 4, 2015, updated with new photos in 2019 and now updated with additional photos and information.)
Jim says
Are the delicious Artichoke Spinach Dips sold by Publix / Costco / Sam’s Club in tubs baked when prepared?
That’s what I crave to replicate!
I bought five pubs at Publix when company came for the weekend and it barely lasted the first night.
Please help me find that taste!
Mamma C says
Hi Jim - I've never tried those dips, but can tell you that this recipe is delicious. Try it, and let me know how it compares!