How To Make Spinach Dip Recipe No Mayo Easy

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This crowd-pleasing spinach dip is a guaranteed hit at any gathering. Unlike traditional versions loaded with mayonnaise, this recipe creates a lighter, healthier option without sacrificing flavor. Packed with fresh spinach, creamy ricotta cheese, and a hint of parmesan, it’s perfect for dipping your favorite vegetables, pita bread, or crackers.


Spinach Artichoke Dip Without Mayo
Spinach Artichoke Dip Without Mayo

1 tablespoon olive oil

  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 10 ounces fresh spinach, chopped
  • 1 (15-ounce) container ricotta cheese
  • ½ cup grated parmesan cheese
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

  • Instructions:

    1. Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, or until softened and translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.

    2. Wilt the spinach: Add the chopped spinach to the skillet and cook, stirring frequently, until wilted. This should take about 2-3 minutes. Remove the pan from heat and allow the mixture to cool slightly.

    3. Combine the ingredients: In a large bowl, combine the ricotta cheese, parmesan cheese, oregano, red pepper flakes (if using), and salt and pepper to taste. Stir in the cooled spinach mixture until well combined.

    4. Serve and enjoy: Transfer the dip to a serving dish. Garnish with additional parmesan cheese and a drizzle of olive oil, if desired. Serve with your favorite dipping vegetables, pita bread, or crackers.


    For a smoother dip, use an immersion blender or food processor to partially blend the spinach mixture before combining it with the ricotta cheese.

  • If you prefer a thicker dip, drain any excess moisture from the spinach before adding it to the ricotta cheese mixture.
  • Feel free to experiment with different herbs and spices. Chopped fresh chives, thyme, or basil would all be delicious additions.
  • This dip can be served warm or cold. Simply refrigerate leftovers in an airtight container for up to 3 days.

  • Nutrition Facts (per serving):

    Calories: 180

  • Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 30mg
  • Sodium: 350mg
  • Carbohydrates: 10g
  • Fiber: 2g
  • Sugar: 2g
  • Protein: 10g

  • Please note: This is an approximate nutritional value based on the ingredients listed. The actual values may vary depending on the specific brands of ingredients used.


    This no-mayo spinach dip is a delicious and healthy alternative to traditional versions. It’s easy to make, perfect for entertaining, and sure to be a crowd-pleaser. With its creamy texture, fresh flavors, and versatility, this dip is a recipe you’ll come back to again and again.

    Frequently Asked Questions (FAQs)

    1. Can I use frozen spinach instead of fresh?

    Absolutely! Thaw 10 ounces of frozen spinach according to package directions and squeeze out any excess moisture before adding it to the recipe.

    2. What can I substitute for ricotta cheese?

    Cottage cheese or a combination of cream cheese and sour cream can be used in place of ricotta cheese. However, the consistency and flavor of the dip may vary slightly.

    3. Is this dip vegetarian?

    Yes, this recipe is vegetarian as written. Just be sure to use a vegetarian parmesan cheese, as some brands contain animal rennet.

    4. How can I make this dip vegan?

    Substitute vegan ricotta cheese and vegan parmesan cheese for the dairy versions.

    5. Can I make this dip ahead of time?