Name: Spinach and Artichoke Dip without Mayo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 Servings
Cuisine: American
Ingredients: 14 ounces Artichoke hearts; 10 ounces Frozen spinach; 4.5 ounces Water chestnuts; 8 ounces Cream cheese; 0.5 cup Greek yogurt; 1 tsp Garlic powder; 1 tsp Oregano; 0.25 tsp red pepper; 1 cup mozzarella cheese; 0.25 cup parmesan cheese; 2 Green onions; Bread; 0.25 tsp Salt; 0.25 tsp pepper

Spinach and Artichoke Dip without Mayo cover

From the Cook

1/8

Spinach and Artichoke Dip without Mayo

It is a Keeper Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on It is a Keeper. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

First, preheat the oven to 350 degrees.

Next, drain and coarsely chop the artichoke hearts and water chestnuts, and set them aside.

Squeeze the excess water out of the thawed frozen spinach and also set it aside.

Next, in a medium bowl, combine the cream cheese, mayonnaise, yogurt, garlic powder, oregano, salt, pepper, and crushed red pepper.

Mix until the mixture becomes smooth.

Next, add in the artichokes, spinach, and water chestnuts, and stir until everything is well combined.

Then, mix in the parmesan cheese and cup of mozzarella cheese.

For the bread bowl, take a sharp knife and carefully cut off the top of the bread without slicing through the sides or bottom. Set the top aside.

Next, hollow out some of the bread from inside the loaf to create a bowl shape, making sure to leave at least an inch layer of bread on the sides and bottom.

Spoon the dip into the bread bowl and sprinkle the top with the remaining mozzarella cheese on top. Follow by sprinkling sliced green onion over the cheese.

Wrap aluminum foil around the bottom of the bread bowl and place it on a baking sheet. Bake in the oven for 25 to 30 minutes until the parmesan cheese is melted, golden and bubbly.

Finally, serve with bread or your choice of dippers.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Squeeze Out Spinach Moisture 💧
After thawing frozen spinach, place it in a clean kitchen towel and squeeze out excess water aggressively—this prevents a watery dip and ensures a thick, creamy consistency.
Toast Garlic Powder First 🧄
Bloom your garlic powder in the heated cream cheese for 30 seconds before adding other ingredients to intensify its flavor and eliminate any raw, bitter notes.
Chop Artichokes Into Chunks 🎯
Cut artichoke hearts into 1-inch pieces rather than leaving whole or mincing—this creates better texture variation and ensures they stay distinct throughout the creamy base.
Layer Cheese Strategically 🧀
Reserve half your mozzarella for the top layer before baking to achieve a golden, crispy crust while keeping the interior creamy and well-blended.
Bake Until Edges Bubble 🔥
Bake at 375°F for 20-25 minutes until you see bubbles actively forming around the edges—this indicates the dip is hot throughout and the flavors have melded perfectly.