Go Back
Spinach artichoke dip with fresh spinach and artichoke hearts, topped with golden cheese in a ceramic baking dish beside carrot and celery sticks

Fresh Spinach Artichoke Dip (Oven-Baked, No Mayo)

Oven-baked spinach artichoke dip using wilted and drained fresh spinach, canned artichoke hearts and a cream-cheese base without mayonnaise.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 estimated appetizer portions
Ingredients Method Notes

Ingredients
  

Dip and serving ingredients
  • 5 oz fresh baby spinach wash, wilt, squeeze dry, then chop
  • 1 tablespoon olive oil for wilting the spinach
  • 2 cloves garlic minced
  • 1 14-oz can artichoke hearts packed in water drain thoroughly and chop; discard tough bits
  • 8 oz cream cheese softened
  • 1/2 cup sour cream plain
  • 3/4 cup shredded mozzarella cheese about 1/2 cup for mixture and remainder for topping
  • 1/4 cup grated Parmesan cheese check suitability for vegetarian guests
  • 1/4 teaspoon ground black pepper
  • salt to taste after checking the cheese
  • red pepper flakes or lemon juice optional for seasoning
  • carrots, celery, bell peppers, bread or crackers for serving

Method
 

Oven-baked method
  1. Preheat to 375°F (190°C). Lightly grease a shallow oven-safe baking dish of about 1 to 1½ quarts.
  2. Wash and drain fresh spinach. Warm olive oil over medium heat, stir garlic briefly and wilt spinach in batches for roughly 2–4 minutes, depending on the pan.
  3. Cool spinach enough to handle safely, then press out excess liquid and chop it. Drain and chop artichoke hearts, discarding tough bits.
  4. Combine softened cream cheese and sour cream. Fold in spinach, artichokes, Parmesan, about 1/2 cup mozzarella, pepper and optional seasoning. Check salt level.
  5. Spread in baking dish, sprinkle remaining mozzarella, and bake until hot through the center and bubbling around the edges, beginning to check after about 20 minutes. Oven and dish depth affect timing.
  6. Set the baking dish on a heat-safe surface; serve warm with sturdy vegetables, bread or crackers. Refrigerate leftovers promptly.

Notes

This source-informed editorial recipe has not been independently kitchen-tested by Vegetable Dips. Quantities, portions and cooking time are planning estimates; verify in a real kitchen before publishing. Fresh spinach and canned artichoke moisture affect consistency. Contains dairy; check cheese, broth and seasoning labels. Refrigerate perishable leftovers promptly; use 3–4 days refrigerated and reheat to 165°F (74°C).