Creamy Spinach Artichoke Dip without Mayo is a warm, creamy appetizer perfect for family gatherings or a cozy night in. This easy Instant Pot recipe with Gruyere Cheese combines fresh spinach, artichoke hearts, and a blend of cheeses to create a dip that's rich in taste and easy to prepare.
If you need to entertain guests or you're looking for a quick weeknight appetizer, watch the video below to learn how to make this delicious dip!
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Spinach and artichoke dip is a well-loved American appetizer, known for its creamy, rich flavors. This version skips the mayo, offering a delicious blend of spinach, artichokes, cream cheese, and Gruyere cheese. The Instant Pot method makes it a convenient and quick option for busy families.
If you like this recipe, you may also love our Creamy Smoked Gouda Dip with Bacon or our Authentic Greek Hummus Recipe (Instant Pot).
Why We Love This Recipe
- Creamy Texture: Achieved without using mayo.
- Convenient Cooking: Prepared easily in the Instant Pot.
- Family-Friendly: A hit with both kids and adults.
- Perfect for Entertaining: Great for parties and gatherings.
Ingredients
- Fresh Spinach: Adds vibrant color and a nutritional boost.
- Cream Cheese: Provides a rich, creamy base.
- Gruyere Cheese: Offers a unique, slightly nutty flavor.
- Parmigiano Reggiano: Adds a sharp, salty taste.
- Sour Cream: Enhances the creaminess.
- Artichoke Hearts: Provide a tender, flavorful component.
- Olive Oil: Used for sautéing onions and garlic.
- Onion: Adds a subtle sweetness.
- Garlic: Gives a robust, aromatic flavor.
- Salt and Pepper: Essential for seasoning.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Spinach: Use frozen chopped spinach (thawed and drained) instead of fresh spinach.
- Gruyere Cheese: Substitute with Swiss cheese for a similar flavor.
- Diet: Use low-fat cream cheese and sour cream for a lighter version.
How to Make Instant Pot Spinach Artichoke Dip without Mayo
STEP ONE: Prepare the Instant Pot
Set the Instant Pot to sauté mode and add olive oil. Sauté diced onion and minced garlic for 3-4 minutes until translucent.
STEP TWO: Add Main Ingredients
Turn off sauté mode. Add fresh spinach, cream cheese, Gruyere cheese, Parmigiano Reggiano, sour cream, and chopped artichoke hearts. Season with salt and pepper, mixing well.
STEP THREE: Slow Cook
Set the Instant Pot to slow cook mode on low for 2 hours. Cover with the lid, ensuring the vent is set to "venting."
STEP FOUR: Serve
After 2 hours, stir well. Adjust seasoning if needed. Serve warm with chips, bread, or fresh vegetables.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh spinach if possible.
✔️ DO Serve warm. The dip thickens when it cools.
Storage
Store spinach artichoke dip without mayo in an airtight container for up to 4 days. This dish is not freezer-friendly. To reheat, bake the dip in the oven at 350°F for 15-20 minutes or microwave individual portions for 1-2 minutes.
Recipe FAQs
To make it healthier, you can use low-fat cream cheese and sour cream. Incorporating Greek yogurt can add protein and reduce calories.
Yes, you can use fresh spinach. Just make sure to chop it roughly before mixing it with the other ingredients.
Spinach artichoke dip pairs well with tortilla chips, fresh vegetable sticks like carrots and celery, sliced baguette, or even pita chips for a crunch.
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📖 Recipe
Creamy Spinach Artichoke Dip without Mayo
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Spatula
- Cutting board
- Knife
Ingredients
- 13 ounces fresh spinach roughly chopped
- 8 ounces cream cheese cubed
- 1 cup grated Gruyere cheese
- ½ cup Parmigiano Reggiano
- 1 cup sour cream
- 16 ounces drained artichoke hearts chopped
- 1-2 tablespoons olive oil
- ⅓ cup diced onion
- 4 cloves minced garlic
- salt to taste
- pepper to taste
Instructions
- Set the Instant Pot to the sauté mode and add the olive oil.
- Add the diced onion and minced garlic to the Instant Pot. Sauté for 3-4 minutes until the onion is translucent and fragrant.
- Turn off the sauté mode. Add the fresh spinach, cubed cream cheese, grated Gruyere cheese, Parmigiano Reggiano, sour cream, and chopped artichoke hearts. Season with salt and pepper to taste.
- Mix all the ingredients thoroughly to ensure they are evenly distributed.
- Set the Instant Pot to the slow cook mode on low for 2 hours. Cover with the lid, ensuring the vent is set to "venting" since we are not pressure cooking.
- After 2 hours, stir the dip well to ensure everything is combined and creamy. Adjust seasoning if needed. Serve warm with chips, bread, or fresh vegetables.
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Video
Notes
- Spinach: Use frozen chopped spinach (thawed and drained) instead of fresh spinach.
- Gruyere Cheese: Substitute with Swiss cheese for a similar flavor.
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