Spinach Artichoke Dip Without Mayo

I’ve been making this spinach artichoke dip without mayo since before I had celiac disease, and it’s one of those recipes that translates perfectly to gluten-free with zero adjustments to the dip itself. Cream cheese and sour cream do all the heavy lifting here. The result is rich, cheesy, and garlicky in all the right ways.

Skipping the mayo doesn’t mean skipping the creaminess. Sour cream does that job and adds a subtle tang that actually makes the dip taste better. Serve it warm with tortilla chips, gluten-free crackers, or squares of gluten-free focaccia and it disappears fast.

Why You’ll Love This Recipe

• It comes together in about 10 minutes before it goes in the oven. Mix everything in one bowl, transfer to a baking dish, and the oven does the rest.
• Sour cream replaces the mayo without you noticing. The dip is just as creamy and the tang blends right into the cheese and garlic. If you didn’t know there was no mayo, you wouldn’t guess it.
• It’s naturally gluten-free. The dip itself has no gluten-containing ingredients. Just make sure whatever you’re dipping is gluten-free too.

Looking for more gluten-free dip recipes? Green Onion Dip / Chili Cheese Dip / Cranberry Jalapeño Cream Cheese Dip

Ingredient Notes

• Cream Cheese – Use full-fat cream cheese and make sure it’s softened before mixing. Cold cream cheese won’t blend smoothly and you’ll end up with lumps in the dip.
• Sour Cream – This is what replaces the mayo. It keeps the dip creamy and adds a subtle tang that works really well with the garlic and cheese.
• Mozzarella – Use low-moisture mozzarella from a block and shred it yourself. Pre-shredded mozzarella has an anti-caking coating that makes it melt unevenly.
• Parmesan – Freshly grated melts best, but pre-grated works fine here.
• Artichoke Hearts – Use canned, drained well, and coarsely chopped so you get pieces throughout the dip rather than big chunks.
• Frozen Spinach – Thaw it completely and squeeze out as much liquid as possible before adding it. Extra moisture is the main reason spinach artichoke dip turns watery.

Softening the Cream Cheese

Cold cream cheese won’t blend smoothly and you’ll end up with lumps in the dip. Leave it out at room temperature for about 30 minutes before you start. If you’re short on time, leave it in the foil and set it in a bowl of warm water for 5 minutes.

Recipe FAQs

Yes! Sauté fresh spinach in a skillet until wilted, then chop and squeeze out any excess liquid before adding it to the dip.

Gluten-free crackers, tortilla chips, sliced bell peppers, cucumber rounds, and carrot sticks all pair perfectly with this dip.

Expert Tips

• Squeeze the spinach until it’s completely dry. This is the most important step. Wet spinach is the main reason spinach artichoke dip turns watery. Thaw it fully, then use a clean kitchen towel or paper towels and squeeze hard until no more liquid comes out.
• Make it ahead. Prep the dip a day in advance by mixing all the ingredients, transferring it to the baking dish, and covering it tightly with plastic wrap. Store it in the fridge, then simply bake it when you’re ready to serve.
• Double the recipe for larger crowds. If you’re hosting a party, this recipe doubles easily. Use a 9×13-inch baking dish and bake for the same amount of time.

Storage Instructions

Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Warm in a 350°F oven for 10 to 15 minutes until heated through. The microwave works in 30-second intervals if you’re in a hurry, but the oven gives you better results.

Serving Suggestions

Serve this straight from the oven with tortilla chips or gluten-free crackers while it’s still hot and bubbly. If you’re putting together a full appetizer spread, my gluten-free buffalo chicken dip bakes at the same temperature and is easy to have in the oven at the same time. For something a little more elevated alongside it, my prosciutto wrapped shrimp takes about 10 minutes and looks impressive next to a warm dip.