Spinach and Artichoke Dip No Mayo
This Spinach and Artichoke Dip No Mayo is one of my absolute favorite appetizers.
A variation of this recipe marks the beginning of my culinary journey and a nostalgic recollection of one of my earliest kitchen experiences. This dish traces back to a cherished recipe called Spinach Pinwheels, a spinach artichoke filling wrapped in a tortilla and sliced into bite-sized rounds.
This cherished recipe, renowned within my family, originates from a Land O’Lakes cookbook that my mother has treasured for nearly three decades.
As I got older and began discovering my passion for nutrition, I saw the potential for this filling as a delicious and nutritious dip for veg! You could say this dip is where my veg obsession began.
Why This Will Be One of Your Go-to Easy Appetizer Recipes
My entire family loves to eat spinach artichoke dips. In fact, it might be one of our favorite recipes. You will love making this spinach dip because the yogurt provides more protein and no need for mayo!
I do love a good baked spinach artichoke dip or crock pot artichoke dip. However, this recipe is a no-bake one that is ready in under 15 minutes, which to me makes it that much easier to create.
Ingredients for this Spinach Artichoke Dip Recipe
Frozen Spinach: I prefer using thawed, frozen chopped spinach to fresh spinach. Chefs choice.
Artichoke Hearts: I use canned Artichokes in water or thawed, frozen artichoke hearts.
Water Chestnuts: My secret ingredient in this dip is the chopped water chestnuts. I love the crunch they add to every bite! I also enjoy sneaking these into my Thanksgiving Green Bean Casseroles.
Onion
Garlic: In a pinch, you can use garlic powder rather than fresh garlic. One clove of garlic equals 1/4 teaspoon of garlic powder.
Greek Yogurt
Kosher Salt & Fresh Ground Black Pepper
Optional – Whipped Cream Cheese or Mayo
Optional – Red Pepper Flakes to kick it up a notch
Step By Step Instructions for Spinach and Artichoke Dip No Mayo
Prepare Ingredients
Thaw and drain the chopped spinach. Drain and chop the artichoke hearts.
Combine Ingredients
In a large mixing bowl, combine the chopped spinach, chopped artichoke hearts, Greek yogurt, chopped water chestnuts, minced garlic, minced onion, salt, and black pepper.
Mix well until all ingredients are evenly combined.
Season and Serve
Taste the mixture and adjust the seasoning if necessary.
Serve immediately with tortilla chips, crackers, or bread for dipping.
Storage: If not serving immediately, cover the dip with plastic wrap and store it in the refrigerator until ready to serve.
Let’s Talk Dippers!
Need some veggie dipper ideas for this easy spinach artichoke dip, I got you.
Carrots: Baby Carrots are so easy. All you have to do is grab a bag of baby carrots and you are set.
Cucumber: Cucumbers are a great way to stay hydrated, but also have vitamins and minerals our bodies need like Vitamin C, K, A, magnesium, potassium, and manganese.
Flat Beans: Flat beans are my favorite dipper with spinach artichoke dips! Also known as Italian green beans, these are flat green beans! These are nutritionally similar to other green bean varieties, with one cup providing nearly 3.5g of fiber and 2g of protein.
Other Dippers
Want to provide another dipper that isn’t a veg? Try tortilla chips, torn bread, pita, crackers, or pretzels. Got leftovers? Smear this on some sourdough with turkey and you’ve got an easy turkey, spinach, and artichoke sandwich. Add some shredded mozzarella cheese to make it extra special!
FAQs (Ask a Dietitian!)
Can You Freeze Spinach Artichoke Dip?
Yes, you can freeze this recipe. However, the texture might change slightly upon thawing due to the dairy ingredients in this recipe.
If the dip separates, give it a good mix to recombine the ingredients.
Other Recipes You Will Love
Guacamole with Sun Dried Tomatoes
Air Fryer Frozen Brussels Sprouts with Horseradish Aioli
Spinach and Artichoke Dip No Mayo
Equipment
- 1 Large Mixing Bowl
- 1 rubber spatula
- 1 Set of measuring spoons
Ingredients
- 1 Package frozen spinach, thawed and drained see recipe notes
- 1 14oz artichoke hearts, drained and chopped one can
- 1 8oz water chestnuts, diced one can
- 1/2 cup red onion, small dice about 1/2 red onion
- 1 tsp garlic, minced or 1/2 tsp garlic powder
- 1/2 Cup mayonnaise
- 1 Cup full-fat Greek yogurt
- 1/4 tsp fresh cracked pepper
- 1/4 tsp kosher salt optional
Instructions
Prepare Ingredients
- Thaw and drain the chopped spinach. Drain and chop the artichoke hearts.
Combine Ingredients
- In a large mixing bowl, combine the chopped spinach, chopped artichoke hearts, Greek yogurt, chopped water chestnuts, minced garlic, minced onion, salt, and black pepper.
- Mix well until all ingredients are evenly combined.
Season and Serve
- Taste the mixture and adjust the seasoning if necessary.
- Serve immediately with tortilla chips, crackers, or bread for dipping.
Notes
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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