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Baked Artichoke Dip Without Mayonnaise is a real crowd-pleasing appetizer. It’s rich, comforting and super-easy to make! Perfect party food to pair with baguette slices, breadsticks, crackers, tortilla chips, pretzels, chips or raw veggies
Back when I was in college in Washington, DC, my roommates and I would occasionally indulge in a meal out, which was very rare. There was this one restaurant on Wisconsin Avenue in Georgetown called American Café that had THE MOST dreamy, baked artichoke dip that we just couldn’t get enough of. It was such a treat and break from our usual, humble eats.
One time, we got a few orders of it to go and actually heated it up in our inexpensive, NOT non-stick hot pot in our kitchen-less suite for a little soiree we were having. It was a sticky mess, as you can imagine, but we still enjoyed it! Ah to be that young again!
This is the no mayo, copycat version of that amazing dip. It’s made with sour cream instead of mayonnaise, which adds a bit of tanginess that I love. But, you can just as easily make this recipe with mayonnaise instead.
With artichoke at its core, this creamy and decadent baked dip gets its richness from a combo of cream cheese, sour cream, mozzarella and parmesan cheeses. Green onions, worcestershire sauce, dry mustard and spices round out its flavors. Then, the whole thing gets topped with a few pats of butter and baked until bubbly.
Like my Spinach and Crab Dip recipe, this Baked Artichoke Dip without Mayonnaise is savory, gooey, cheesy and serious comfort food that also happens to be the best party food!
Plus, you’ll be surprised at how easy this restaurant-style dip recipe is to throw together. It just needs some time in the oven to become bubbly and ready for your favorite dipper.
Make it for your next holiday get-togethers, game watching, dinner party, cozy movie-watching Saturday night or comfort food cravings and watch it quickly disappear! Dip Dip Hooray!
Main Ingredient Notes
To make this hot artichoke dip without mayonnaise recipe, we’ll need:
- Artichoke: Use plain and not marinated artichoke hearts in this recipe. I used canned artichoke hearts and chopped them, but frozen can also be used. Frozen artichokes must be completely thawed before using. Drain the artichokes well as moisture will likely make a watery dip.
- Cream Cheese, Sour Cream: This dynamic dairy duo makes the oh-so-creamy and decadent dip base. This is a rich dish–there’s no two ways about it. No one said it was everyday food! Make sure that the cream cheese is completely softened at room temperature to make mixing seamless. Note that you can use mayonnaise if you don’t have any sour cream.
- Mozzarella and Parmesan Cheeses: Mozzarella adds cheesy meltability without overwhelming the flavors of the other ingredients. Be sure to grate or shred the cheese yourself using a box grater. I don’t recommend pre-shredded cheese as it has an unpleasant anti-caking film on it and will not melt really well. Parmesan cheese adds loads of flavor and umami and pairs so well with the artichoke. But, grated pecorino cheese can be used in its place.
- Green Onions: Add freshness, color and texture to the creamy dip.
- Worcestershire Sauce, Dry Mustard, Garlic Powder: These seasonings combine to add savoriness, tanginess and a bit of sharpness to the otherwise rich and creamy dip.
How to Make Baked Artichoke Dip without Mayonnaise
- Prep and gather all ingredients. Place a rack in the middle of the oven and preheat oven to 375°F.
- PRO-TIP: Be sure that the artichokes are well-drained.
- Mix artichoke hearts, cream cheese, shredded mozzarella, green onions, sour cream, grated parmesan, worcestershire sauce, extra virgin olive oil, dry mustard, garlic powder, black pepper and crushed red pepper flakes in a large bowl until well-combined.
- PRO-TIP: Make sure the cream cheese is completely at room temperature or this step will be a bit more difficult.
- Next, transfer the dip mixture to the greased pan or pans and spread it out in an even layer. Then, top the dip with a bit more shredded mozzarella, grated parmesan cheese and a few pats of butter.
- Bake for about 30 minutes or until the top is golden and the edges are bubbling. After it comes out of the oven, let the hot dip rest about 5 to 10 minutes before serving to allow the flavors to meld. Serve with baguette slices, breadsticks, crackers, tortilla chips, pretzels or raw veggies. That’s it!
- PRO-TIP: If you’re not sure if the dip is hot enough in the center and want to use a stem thermometer, insert it into the center and make sure it reads at least 165°F.
More Great Appetizers
For more great antipasto recipes like this artichoke dip without mayo, check out:
- Baccala Mantecato (Whipped Salt Cod Spread)
- Baked Crab Spinach Dip
- Baked Artichoke Hearts Oreganata
- Roasted Vegetable Caponata
- Sausage Stuffed Artichoke Bottoms
- Spicy Garlic Shrimp
- Italian Baccala Fritters
- Crispy Baked Calamari
- Fried Butterflied Shrimp
- Sausage-Stuffed Hot Peppers
- Roasted Peppers
- Zucchini Bruschetta
- Baked Panko Crusted Zucchini
If you love artichokes, check out these recipes: Baked Artichoke Hearts Oreganata, Sausage Stuffed Artichoke Bottoms, Pasta with Sausage, Artichokes, Lemon and Basil.
Frequently Asked Questions
Use plain artichoke hearts in brine and then drain them well. Do not use oily, seasoned marinated artichokes here.
It depends on the dip! While focaccia or something rustic is a great option for dipping into olive oil, something more sturdy, like sliced baguette, sourdough, pita or even pretzel bread, is best for a creamy, rich dip like this artichoke dip without mayo. Toasting the bread is definitely a good idea, but not necessary.
And, of course, most crackers and even crudité (raw vegetables) would be great to dig into this creamy hot artichoke dip! I also love pairing this dip with breadsticks, tortilla chips and crispy pretzels.
The dip is likely watery due to excessive moisture from the artichoke hearts. Make sure that they are as drained as possible before mixing them with the other ingredients.
TOP TIPS FOR BAKED ARTICHOKE DIP WITHOUT MAYONNAISE
- Artichoke: Use plain artichoke hearts in brine and then drain them well. Do not use oily, seasoned marinated artichokes here.
- Cream Cheese: Be sure it’s completely softened at room temperature so that all the ingredients mix up very easily.
- Prep in Advance: You can mix/assemble the dip mixture 1 to 2 days in advance, if necessary, and hold it in the refrigerator. Remove it from the refrigerator about 30 minutes before baking. (Or, allow about 10 minutes more baking time if baking right from fridge.) Then just transfer the hot artichoke dip without mayonnaise mixture to a baking dish and top with cheeses and butter and bake.
- Baking Time: The time in the recipe is an estimate, but just make sure the edges are bubbly and the top is a bit golden. You can use a stem thermometer to check the center if desired (but not necessary). Make sure it’s about 165°F.
- Serving Suggestions: This dip was made for partying! Pair it with your favorite dippers (sliced baguette, breadsticks, crackers, tortillas chips, raw veggies) and serve it alongside other party food and watch it disappear quickly!
- Hold Back up in Oven: Based on experience, this dip goes VERY quickly at parties. Like, faster-than-you’d-think-blink-and-it’s-gone quickly. So, here’s my suggestion: break up the dip mixture into two smaller baking dishes (like I did here), serve one and hold the second in a warm/low temperature oven covered until you need it.
- Substitutions and Variations:
- You can use mayonnaise in place of sour cream.
- Turn this into a classic baked spinach artichoke dip by simply substituting half the chopped artichoke hearts with drained, cooked chopped spinach.
- Make it spicy! I love adding finely-diced fresh jalapeño peppers, red pepper flakes or some Calabrian chili paste to the mix for a spicy kick. Adding a little chopped fresh garlic to the mix can also make it a bot spicy.
- If you’d like to lighten things up a bit in this decadent dip, you can use a light cream cheese instead of full fat cream cheese and light sour cream. Drain them of any excess liquid first.
- Leftovers: Leftovers actually hold up really well for up to 5 days. Either reheat them in the microwave or covered in a 350°F oven until heated through. . Stir the reheated dip gently before serving.
I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!
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Baked Artichoke Dip without Mayonnaise
Equipment
Ingredients
- Butter to grease dish/pan + more for top
- 2 (14-ounce) cans artichoke hearts, drained well and chopped
- 12 ounces cream cheese, softened at room temperature
- 1½ cups shredded mozzarella (about 4 ounces) + more for top
- 2 cups chopped green onions, both white and green parts (about 2 bunches)
- 1 cup sour cream
- 1 cup grated parmesan cheese + more for top
- 2 Tbsp worcestershire sauce
- 2 Tbsp extra virgin olive oil
- 4 tsp dry mustard
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp crushed red pepper flakes (optional)
- To taste salt (See Notes.)
Instructions
- PREP: Prep and gather all ingredients. Place a rack in the middle of the oven and preheat oven to 375°F. Use the convection setting if you have that option. Be sure that the artichokes are well-drained. Find a casserole dish or cast iron pan that will hold about 6 cups (or use 2 smaller ones like I did here) and rub the bottom and sides with butter.(Please see the section above in the blog post forStep-By-Step instructions with photos.)
- MIX: Combine the following in a large mixing bowl: artichoke hearts, cream cheese, shredded mozzarella, green onions, sour cream, grated parmesan, worcestershire sauce, extra virgin olive oil, dry mustard, garlic powder, black pepper and crushed red pepper flakes (if including). Mix well until all ingredients are well-combined. Make sure the cream cheese is completely at room temperature or this step will be a bit more difficult. Don’t worry too much about over mixing. Just make sure all ingredients are well-incorporated.(I used my hands, as in making a meatball mixture, but a large spoon will do. You can also put it in a stand mixer and use the paddle attachment if you are so inclined.)2 (14-ounce) cans artichoke hearts,, 12 ounces cream cheese,, 1½ cups shredded mozzarella, 2 cups chopped green onions,, 1 cup sour cream, 1 cup grated parmesan cheese, 2 Tbsp worcestershire sauce, 2 Tbsp extra virgin olive oil, 4 tsp dry mustard, 2 tsp garlic powder, 1 tsp black pepper, 1 tsp crushed red pepper flakes
- TASTE TEST: Then, taste it and see if the mixture needs any salt. It might not because all of the cheese has salt. (I did not use any, fyi.) If it does, mix it in.
- PLACE IN PAN: Next, transfer the dip mixture to the greased pan or pans and spread it out in an even layer.
- TOP: Top the dip with a bit more shredded mozzarella, grated parmesan cheese and a few pats of butter.
- BAKE: Place the baking dish/dishes on the middle rack of the 375°F preheated oven and bake for about 30 minutes or until the top is a bit golden and the edges are bubbling. If you’re not sure if the dip is hot enough in the center and want to use a stem thermometer, insert it into the center and make sure it reads at least 165°F.
- REST & SERVE: After it comes out of the oven, let the hot dip rest about 5 to 10 minutes before serving to allow the flavors to meld. Serve with baguette slices, breadsticks, crackers, tortilla chips, pretzels or raw veggies. Buon Appetito!
Notes
- This recipe makes about 6 cups dip. I figured about ½ cup per person but adjust accordingly. Since it’s very rich, though, and will likely be served with other dishes, it would probably feed more than 12 people.
- Use plain artichoke hearts in brine and then drain them well. Do not use oily, seasoned marinated artichokes here.
- The cream cheese should be completely softened at room temperature so that all the ingredients mix up very easily.
- Be sure to grate or shred the mozzarella yourself using a box grater. I don’t recommend pre-shredded cheese as it has an unpleasant anti-caking film on it and will not melt really well.
- You can mix/assemble the dip mixture 1 to 2 days in advance, if necessary, and hold it in the refrigerator. Remove it from the refrigerator about 30 minutes before baking. (Or allow about 10 minutes more baking time if baking right from fridge.) Then just transfer the artichoke dip mixture to a baking dish and top with cheese and pats of butter as indicated above and bake.
- The baking time in the recipe is an estimate, but just make sure the edges are bubbly and the top is a little golden brown. You can use a stem thermometer to check the center if desired (but not necessary). Make sure it’s about 165°F.
- Based on experience, this dip goes VERY quickly at parties. Like, faster-than-you’d-think-blink-and-it’s-gone quickly. So, here’s my suggestion: break up the dip mixture into two smaller baking dishes (like I did here), serve one and hold the second in a warm/low temperature oven covered until you need it.
- Leftovers actually hold up really well for up to 5 days. Either reheat them in the microwave (individual servings) or covered in a 350°F oven until heated through. Stir the reheated dip gently before serving.
