Eggless Spinach Artichoke Dip
Warm, bubbling, and loaded with tender artichoke hearts and squeezed-dry spinach, this crowd-pleasing dip is the kind of thing people hover around at parties until the dish is completely scraped clean. The base comes together from softened cream cheese, sour cream, and mayonnaise — all whisked into a silky, rich mixture before the good stuff gets folded in. A double layer of mozzarella and Parmesan means you get that irresistible golden top with gooey, cheesy depth underneath. Many store-bought or restaurant versions of this dip sneak in egg-based binders or thickeners, but every ingredient here is straightforward and easy to verify. The mayonnaise does the heavy lifting for creaminess without requiring any eggs to be cracked separately, keeping the whole recipe naturally free of whole eggs as a standalone ingredient. It bakes up in about 25 minutes and serves eight, making it an effortless choice for game days, holiday spreads, or any night you want something genuinely impressive with almost no effort. Pile it onto crackers, crusty bread, or tortilla chips and watch it disappear.
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Learn more →Ingredients
8 servings
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes (optional)
- salt and pepper, to taste
For serving
- crackers, bread, or tortilla chips, for serving
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish and set aside.
- 2
In a large mixing bowl, beat the softened cream cheese with a hand mixer or wooden spoon until smooth and lump-free.
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