This Baked Spinach Artichoke Dip with no mayonnaise is so easy to make all in one skillet. It's creamy, cheesy and impossible to stop eating. This is the perfect appetizer to bring to a holiday party or serve it for game day. Ready in under 30 minutes!
This Dip is a classic version with one extra special ingredient..bacon! It brings in just a touch of smoky flavor. Serve it with warm slices of french bread or tortilla chips. Be warned, it is addicting!
Looking for More Easy Holiday Appetizers? Try my Brie Cranberry Bites, Cream Cheese Jalapeno Dip, Garlic Cheesy Bread, and Stuffed Sweet Peppers wrapped in Bacon.
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Why You'll Love This Recipe:
- It is super simple to whip up & only takes about 25 minutes start to finish with little chopping required.
- It is full of creamy, cheesy goodness.
- You will be the star of any party with this crowd pleasing appetizer.
If you love creamy appetizers, try this tiktok viral Bacon Cream Cheese Roll Recipe, Spinach and Cheese Triangles, and Green Onion Dip.
Ingredients:
Baby Spinach: I highly suggest fresh baby spinach for this recipe, because it doesn't need to be chopped. The stems can be removed if desired. I usually do the long ones and leave the smaller ends.
Artichokes: Grab the can that says quartered artichokes. These are easy to drain and dump right into the recipe.
Cheese: Shred the cheeses yourself from a block. Bagged cheeses won't melt into the right texture because of the preservatives added.
Bacon: Use original or traditional bacon without extra flavoring like maple, which could bring in flavors that don't pair well with the dip.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
Vegetarian? Leave out the bacon and start with 2 tablespoons of butter, instead of 1 tablespoon.
The shallot can be replaced with yellow onion.
Love spicy? Add in some more red pepper flakes or substitute the monterey jack cheese with pepper jack.
If you love addicting vegetable recipes, try these Crack Green Beans, Roasted Brussels Sprouts and Carrots, and Brown Sugar Glazed Carrots.
How to Make Spinach Artichoke Dip with No Mayo:
Step 1: Preheat the oven to 400 degrees. Start with a cast iron skillet on Medium Low heat on the stovetop. Add in the butter and allow it to melt. Toss in the shallot and bacon slices and cook for 5 minutes, stirring frequently, until the bacon is just a bit crispy. Add in the garlic and cook for 30 seconds.
Step 2: Next, add the spinach into the pot and stir. Allow it to wilt for just about a minute. Sprinkle in the flour and stir for a minute. Turn burner down to low. Pour in the milk and stir well to incorporate.
Step 3: Add in the cream cheese and allow it to heat up. Take a wooden spoon and break it into pieces to allow the cream cheese to melt quickly.
Step 4: Stir in sour cream and add in the drained artichokes. Stir in half of the Monterey Jack and Cheddar Cheese, saving the remaining half of the cheese for topping.
Step 5: Top with remaining cheese. Bake for 10 to 12 minutes. If you would like a nice crispy cheesy top, broil for 3 minutes on high. Make sure to watch it to ensure it doesn't burn.
Step 6: Enjoy with warm french bread, pita bread, tortilla chips or anything this else. It doesn't matter what you put this dip on, it will be delicious!
Expert Tip:
- If the shallot starts to burn, reduce the heat to low and continuously stir.
- Shred the cheese from a block for the best melt.
- Slice the french bread up when the dip is cooking in the oven. Once the dip is done, I turn off the oven and place the french bread in to warm it up.
For more Holiday recipes, check out this Goat Cheese Crostini, Caramelized Brussels Sprouts, and Double Smoked Spiral Ham.
Recipe FAQS:
Yes! Just prep all the stove top directions before baking. Allow it to cool then cover with plastic wrap and leave up to 2 days in the fridge. When you are ready to heat it up, remove plastic wrap, place it in the oven for 20 to 25 minutes at 375 with foil on top until the last 5 minutes.
Of course! Transfer the ingredients into a casserole dish after adding the cheese in step 8. Then, top with the remaining cheese and bake for the same time.
More Holiday Recipes You Will Love:
If you tried this Spinach and Artichoke Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Spinach Artichoke Dip (no mayo)
- Total Time: 25 minutes
- Yield: 10 servings 1x
Description
This spinach artichoke dip is made without mayonnaise and all in one skillet. It is a creamy and cheesy recipe that is so hard to quit eating. This is the perfect appetizer idea to bring to a holiday party!
Ingredients
- 1 tablespoon salted butter
- 1 small shallot, diced fine
- 1 garlic clove, minced
- 2 strips of original bacon cut into ½ pieces
- 1 (14 ounce ) can of quartered artichokes, drained
- 2 ounces, or 2 large handfuls of fresh spinach with the stems removed
- 2 tablespoons all purpose flour
- 1 cup monterey jack cheese
- 1 cup medium cheddar cheese
- ¼ cup whole milk
- 8 ounce cream cheese brick
- ½ cup sour cream
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon salt
- ⅛ teaspoon pepper (optional)
- Loaf of french bread, tortilla chips or pita bread for dipping
Instructions
- Preheat the oven to 400 degrees. Start with a cast iron skillet on Medium Low heat on the stovetop. Add in the butter and allow it to melt. Toss in the shallot and bacon slices and cook for 5 minutes, stirring frequently, until the bacon is just a bit crispy. Add in the garlic and cook for 30 seconds.
- Next, add the spinach into the pot and stir. Allow it to wilt for just about a minute. Sprinkle in the flour and stir for a minute. Turn burner down to low. Pour in the milk and stir well to incorporate.
- Add in the cream cheese and allow it to heat up. Take a wooden spoon and break it into pieces to allow the cream cheese to melt quickly.
- Stir in sour cream and add in the drained artichokes. Stir in half of the Monterey Jack and Cheddar Cheese, saving the remaining half of the cheese for topping.
- Top with remaining cheese. Bake for 10 to 12 minutes. If you would like a nice crispy cheesy top, broil for 3 minutes on high. Make sure to watch it to ensure it doesn't burn.
- Enjoy with warm french bread, pita bread, tortilla chips or anything this else. It doesn't matter what you put this dip on, it will be delicious!
Notes
- If the shallot starts to burn, reduce the heat to low and continuously stir.
- Shred the cheese from a block for the best melt.
- Slice the french bread up when the dip is cooking in the oven. Once the dip is done, I turn off the oven and place the french bread in to warm it up.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Alex says
I am so excited to try this recipe!! Always looking for a non-mayo one 🙂
Tara Smithson says
Yay!! If you leave the bacon out, do 2 tablespoons of butter 🙂
Rachel says
This was a hit at the super bowl party!