Cast Iron Spinach Artichoke Dip Without Mayo

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This rich and creamy Spinach Artichoke Dip is baked to perfection in a cast iron skillet until bubbly and golden. It's a crowd-pleaser that skips the mayo and mozzarella but is loaded with incredible flavor!

cast iron skillet with baked spinach artichoke dip.

We've been making this Cast Iron Spinach Artichoke Dip with No Mayo almost every weekend for game days. Our family and friends can't get enough of it! We take the weekends super seriously around here. Some other game day favorites we love are Air Fryer Cauliflower Parmesan, Tuna Corn Salad, and Paprika Dip.

The rich combination of sour cream, cream cheese, and parmesan in this dip creates a flavorful base that pairs well with the spinach and artichokes. It's similar to the Warm Spinach Crab Dip we enjoy in the summer.

About The Recipe

Everything can be made in under an hour with very little to no effort. Simply dump the ingredients, mix, and bake.
Extra parmesan is layered over the top and then broiled to create a delicious cheesy crust.
This cast iron skillet recipe makes enough to feed 6-8 people making it perfect for weekend gatherings with friends and family.

Ingredient Notes and Substitutions

measured ingredients to make spinach artichoke dip.

Frozen Spinach: We prefer to use frozen over fresh because of the convenience. Draining the excess liquid is extremely important or you'll end up with a watery dip. You can use fresh spinach if you prefer. For this method, stir in the fresh spinach 1/2 cup at a time until it's wilted. Cooking fresh spinach on a stovetop with a little garlic and olive oil before adding will make it more flavorful and easier to add.

Artichoke Hearts: Canned are our go-to because they're easy. You can try using marinated artichoke hearts for even more flavor.

Parmesan Cheese: Freshly grated is going to be best and will melt nicely. Asiago or Romano can be substituted.

Cream Cheese and Sour Cream: Full fat is best.

See the recipe card for full information on ingredients and quantities.

Make Cast Iron Spinach Artichoke Dip Without Mayo in 3 Easy Steps

cast iron skillet with spinach artichoke mixture.

Step 1. Add all ingredients except 1/2 cup to 3/4 cup of parmesan cheese to a greased cast iron skillet and stir until well combined.

cast iron skillet with spinach artichoke mixture topped with parmesan cheese.

Step 2. Top the spinach artichoke mixture evenly with parmesan cheese until the top is well coated.

baked spinach artichoke dip in a cast iron skillet.

Step 3. Bake in a 350-degree oven for 40 minutes. Then broil on high until the parmesan cheese is fully melted and golden on top. Garnish with fresh herbs.

Recipe Tips

Make sure your cast iron skillet is greased well before baking for easy cleanup.
If you don't have a cast iron skillet you can use any baking dish.
Make sure the spinach is thawed and drained before adding. You can speed up this process by microwaving the package. Add the thawed spinach to a sieve and press with a paper towel to remove excess moisture.
Allow the cream cheese to soften at room temperature or you won't be able to mix well.

How to Eat Spinach Artichoke Dip

There are many ways to enjoy this Spinach Artichoke Dip with No Mayo, especially if you have leftovers.

With chips or your favorite crackers
As a spread on a Bagel BLT Sandwich instead of hummus
On top of Air Fryer Cheese Bread in place of butter
Scoop with flatbread like this super easy stovetop Turkish Flatbread

Common Questions

Can you freeze spinach and artichoke dip?

Yes! This dip freezes well. Place in an airtight container in the freezer for up to 3 months. To reheat, thaw then bake or microwave until warmed and bubbly.

How long is spinach artichoke dip good for?

The dip can be kept in the fridge for up to 3-4 days.

Can I make spinach artichoke with no mayo ahead of time?

Yes. Place all the ingredients in your cast iron skillet or baking dish and mix until well combined. Cover tightly with foil and refrigerate for 1-2 days or until you're ready to bake. Bake according to the recipe at 350 for 40 minutes.

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