Cold Spinach Artichoke Dip (No Mayo)
Published Dec 11, 2024
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This healthier cold Spinach Artichoke Dip with no mayonnaise is a refreshing twist on the classic party favorite! The classic combination of artichoke hearts and spinach pairs perfectly with the tanginess of Greek yogurt and cream cheese and a kick of heat from the jalapeño. Serve with vegetables or toasted baguette slices for the ultimate party or game-day dip!
Why This Recipe is a Keeper!
This cold spinach artichoke dip is the ideal easy appetizer for game days or any other get-together because it’s healthier and simply delicious. My husband enjoys having it on hand for a healthy snack with carrot and celery sticks.
Unlike most traditional spinach and artichoke dip recipes, this version is no-bake, mayonnaise-free, and super simple. Because it’s served chilled, it has a more refreshing and light flavor, perfect at any time of year, but still has that classic creamy texture.
The goodness of Greek yogurt and cream cheese form the base of the dip, maintaining a light consistency in this healthier spinach artichoke dip. The spinach is pureed, making it the perfect smooth and flavorful base for a dip that’s easy to enjoy at any party. Tender artichoke hearts add texture, and jalapeno adds a mild kick of heat.
This easy, healthier spinach artichoke dip can be made a day ahead. This saves you time on the day of your event but also allows the flavors to meld together.
This healthier Spinach Artichoke Dip recipe is:
- Light and refreshing! Greek yogurt makes up the base of this spinach and artichoke dip. No mayonnaise!
- Quick and easy! This dip is whipped up quickly in a food processor and does not require baking.
- Delicious! Savory artichoke hearts and spicy jalapeño pepper complement each other perfectly.
- Make-ahead! Prepare this dip up to 24 hours ahead and store it in the refrigerator.
How to Make a Healthier Spinach Artichoke Dip:
Recipe Ingredients:
Here’s everything you’ll need to make this spinach artichoke dip without mayonnaise recipe. The recipe card below has the exact quantities.
Ingredient Notes and Substitutions:
- Spinach: I prefer to use baby spinach in this spinach artichoke dip because, in my opinion, it has a better texture and fresher flavor than frozen spinach. Some versions of this recipe do call for frozen spinach, and if that’s what you have, thaw it first and then squeeze as much moisture as possible from it so that the dip does not get watered down.
- Greek Yogurt: Greek yogurt keeps the consistency of this cold spinach artichoke dip light and lovely because it’s lower in fat than sour cream. This recipe can use regular full-fat, reduced-fat, or fat-free Greek yogurt. At only 5%, I prefer the taste of full-fat Greek yogurt.
- Cream Cheese: Add the right amount of richness. Regular or reduced-fat (Neufchatel) cream cheese both work great.
- Scallions: Also called green onions, they add a bright and mild pop of onion flavor to this dip.
- Jalapeno: I like the level of heat that this adds to the dip; however, if you don’t like spicy food, you can either remove the seeds or omit the jalapeño completely.
- Artichoke Hearts: I prefer frozen hearts to canned or jarred because of the texture and flavor, which is the closest to fresh. Avoid marinated artichoke hearts because of the oily marinade and tangy flavor.
- Parmesan Cheese: Freshly shredded Parmesan cheese always has a better flavor than pre-shredded and is incorporated into the dip better than pre-shredded cheese. However, use what you have. You can also substitute Romano or Asiago.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Place Greek yogurt, cream cheese, and Parmesan cheese in a food processor.
- Process 1-2 minutes or until fluffy and well blended, scraping down the sides as needed.
- Add the baby spinach 1 cup (or approximately 1 large handful) at a time. Process until blended after each addition.
- On the last addition of spinach, add the scallions, garlic, and jalapeño and process until incorporated.
- Add the chopped artichoke hearts and pulse until combined.
- Add salt and black pepper to taste.
- Transfer to a serving bowl and serve with Crostini, grilled baguette slices, cut vegetables, tortilla chips, or crackers.
- Done and delish!
Chef Tips and Tricks:
- I like to use frozen artichoke hearts whenever possible rather than canned or jarred because the flavor is better. Thaw them entirely, then squeeze out the excess moisture. Using fresh artichokes in this spinach dip recipe would be labor-intensive and not budget-friendly.
- If making it ahead of time and refrigerating it, stir the spinach artichoke dip quickly to redistribute the ingredients.
Recipe FAQs:
Yes! This spinach and artichoke dip can be made a day ahead of time. Store in the refrigerator until ready to serve.
Yes, I would say that the chilled version of spinach and artichoke dip does taste a bit different. While all of the traditional flavors are there, because it is served chilled, it is more refreshing and has a brighter flavor. The consistency is also lighter because of the Greek yogurt. No mayo or sour cream!
Serve with tortilla or bagel chips, pita bread, multigrain chips, crackers, crostini, or grilled or ungrilled baguette slices. Also great with cut vegetables such as carrot or celery sticks, broccoli, cauliflower, or bell pepper slices. Try on a sandwich or baked potato for a delicious twist that adds flavor and texture!
Storage:
- Keep refrigerated. Enjoy within five days.
- Do not freeze.
Serve as part of an appetizer spread with:
More great spinach and artichoke recipes you’ll love!
- Spinach Artichoke Squares
- Crustless Spinach Artichoke Quiche
- Chicken Spinach and Artichoke Puff Pastry Parcels
- Cannelloni with Chicken, Spinach and Artichokes
Get all my appetizer and snack recipes at Appetizer and Snack Recipes – From A Chef’s Kitchen.
Cold Spinach Artichoke Dip (No Mayo)
Ingredients
- 2 cups Greek yogurt, regular, reduced-fat or fat-free
- 1 package (8-ounce) cream cheese, regular or reduced-fat (Neufchatel cheese)
- ½ cup freshly grated Parmesan cheese
- 1 container (5-ounce) baby spinach
- 1 bunch scallions, white and light green part only, coarsely chopped (1/2 cup)
- 3 cloves garlic, minced
- 1 large jalapeño pepper, optional but recommended, seeded if desired, coarsely chopped
- 1 bag (12-ounce) frozen artichoke hearts, thawed, squeezed of excess moisture and coarsely chopped
- Salt and freshly ground black pepper, to taste
- Crostini, grilled baguette slices, cut vegetables, tortilla chips, crackers, for serving
Instructions
- Place Greek yogurt, cream cheese, and Parmesan cheese in a food processor. Process 1-2 minutes or until fluffy and well blended, scraping down the sides as needed.
- Add the baby spinach 1 cup (or approximately 1 large handful) at a time. Process until blended after each addition.
- On the last addition of spinach, also add the scallions, garlic, and jalapeño and process until incorporated.
- Add the chopped artichoke hearts and pulse until combined.
- Add salt and black pepper to taste.
- Transfer to a serving bowl and serve with Crostini, grilled baguette slices, cut vegetables, tortilla chips, or crackers.
Notes
- This spinach and artichoke dip can be made a day ahead of time. Store in the refrigerator until ready to serve.
- Stir before serving to redistribute the ingredients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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