11 Must-Try Duke’s Mayo Recipes for Every Occasion

Love a good condiment that does it all? Duke’s Mayo is the secret weapon for everything from creamy dips to crispy chicken. Whether you need quick weeknight dinners or summer BBQ sides, these 11 must-try recipes have you covered. Let’s get cooking!

Duke’s Mayo Classic Potato Salad

You might think potato salad is just a side dish, but when you use Duke's Mayo, it becomes the star of the picnic. This classic version is creamy, tangy, and incredibly easy to master.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Potato Salad

• 3 lbs Yukon Gold potatoes (I prefer these for their buttery texture)
• 1 cup Duke's Mayo (its tanginess is unmatched)
• 2 tbsp yellow mustard
• 1 tbsp apple cider vinegar (for a mild tang)
• 2 ribs celery, diced
• 1/2 cup red onion, finely diced
• 2 tbsp fresh dill, chopped (don't skip—it adds brightness)
• 4 hard-boiled eggs, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• Paprika for garnish (optional)

Instructions

1. Wash and scrub the potatoes thoroughly under cold water.
2. Cut the potatoes into 1-inch cubes for even cooking.
3. Place the cubes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt (this seasons the potatoes from within).
4. Bring the water to a boil over high heat, then reduce to a gentle simmer. Cook for 12 to 15 minutes, until the potatoes are fork-tender. Tip: Check doneness by piercing a cube with a fork; it should slide in easily but the potato should not fall apart.
5. Drain the potatoes in a colander and spread them on a baking sheet to cool for 10 minutes. This stops the cooking and prevents them from becoming mushy.
6. While the potatoes cool, prepare the dressing. In a small bowl, whisk together the Duke's Mayo, yellow mustard, apple cider vinegar, remaining salt, and black pepper. Tip: Use room-temperature mayo for easier mixing and a smoother dressing.
7. In a large mixing bowl, combine the cooled potatoes, diced celery, finely diced red onion, chopped fresh dill, and chopped hard-boiled eggs.
8. Pour the dressing over the potato mixture. Using a rubber spatula, gently fold until everything is evenly coated. Tip: Fold gently to avoid breaking the potato cubes—you want some intact for texture.
9. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This allows the flavors to meld and the salad to chill. Overnight is even better.
10. Before serving, give the salad a gentle stir. Sprinkle with paprika for a pop of color, if desired. Serve chilled.

Let the salad chill for at least an hour—trust me, the flavors deepen beautifully. Serve alongside grilled burgers or fried chicken for a classic summer meal. The creamy texture and tangy finish will have everyone asking for your secret.

Spicy Duke’s Mayo Deviled Eggs

You might think deviled eggs are a simple classic, but this version with Duke's Mayo and a spicy kick will surprise you. I'm here to guide you through every step so you can make the best deviled eggs with confidence.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Eggs

• 6 large eggs (I prefer room-temp eggs here for even cooking)
• Water (enough to cover eggs by 1 inch)

For the Filling

• 1/4 cup Duke's Mayo (its tangy flavor is key)
• 1 teaspoon Dijon mustard
• 1 teaspoon hot sauce (I use Tabasco, but your favorite works)
• 1/4 teaspoon cayenne pepper (adjust for heat level)
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon smoked paprika (for garnish)

Instructions

1. Place the eggs in a single layer in a saucepan and add enough cold water to cover them by 1 inch.
2. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from heat and cover it tightly with a lid.
3. Let the eggs sit in the hot water for exactly 10 minutes. Set a timer — this ensures fully set yolks without a green ring.
4. While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water.
5. After 10 minutes, transfer the eggs to the ice bath using a slotted spoon. Let them cool completely, about 5 minutes.
6. Gently crack the eggs all over, then peel under cool running water. Tip: Use older eggs — they peel much easier than fresh ones.
7. Slice each peeled egg in half lengthwise with a sharp knife. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the white halves on a serving platter.
8. Mash the yolks with a fork until they resemble fine crumbs. For an extra-smooth filling, press them through a fine-mesh sieve into the bowl.
9. Add the Duke's Mayo, Dijon mustard, hot sauce, cayenne pepper, salt, and black pepper to the yolks. Stir until completely combined and creamy.
10. Taste the filling and adjust seasoning if needed. For more heat, add a few extra dashes of hot sauce.
11. Spoon the filling into the egg white halves, or transfer it to a piping bag with a star tip for a pretty presentation.
12. Lightly sprinkle smoked paprika over the filled eggs. Serve immediately or refrigerate up to 24 hours.

Velvety smooth from the Duke's Mayo and fiery from the cayenne and hot sauce, these deviled eggs are a crowd-pleaser. I love serving them chilled with a few pickled jalapeños on top for extra crunch and heat.

Duke’s Mayo Chicken Salad Sandwiches

The key to a truly exceptional chicken salad is the mayonnaise—and Duke's is my absolute favorite for its tangy, rich flavor. This recipe is straightforward, perfect for a beginner, and results in a creamy, crunchy sandwich filling that's sure to become a staple.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Chicken Salad

• 1.5 lbs boneless, skinless chicken breasts (I prefer using fresh, but rotisserie works too)
• 1/2 cup Duke's Mayonnaise (don't substitute; it's the star here)
• 1/2 cup finely diced celery (I like it small for even distribution)
• 1/4 cup finely diced red onion (soak in cold water for 10 minutes to mellow the bite)
• 1 tablespoon fresh lemon juice (about half a lemon; brightens the flavor)
• 1/2 teaspoon salt (adjust to your preference, but start here)
• 1/4 teaspoon black pepper (freshly ground is best)
• Optional: 1 tablespoon chopped fresh parsley or dill (adds a pop of color and freshness)

For the Sandwiches

• 8 slices of your favorite bread (I love a sturdy white or whole wheat toast)
• Lettuce leaves and tomato slices, for serving

Instructions

1. Place the chicken breasts in a medium pot and cover with cold water by about 1 inch. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 12–15 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer. Tip: For juicier chicken, let it rest in the poaching liquid for 5 minutes after cooking.
2. Transfer the chicken to a cutting board and let it cool just enough to handle. Shred the meat using two forks or your fingers. Tip: Shredding while still warm helps the meat stay moist and absorb the mayo better.
3. In a large mixing bowl, combine the shredded chicken, Duke's Mayonnaise, diced celery, diced red onion (drained if soaked), lemon juice, salt, pepper, and optional herbs. Stir gently with a rubber spatula until everything is evenly coated. Taste and add more salt or pepper if needed. Tip: For a creamier salad, add an extra tablespoon of mayo.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and makes the salad easier to scoop. Tip: Chilling also firms up the texture; don't skip this step.
5. When ready to serve, toast the bread slices until golden brown. Divide the chicken salad evenly among 4 slices, then top with lettuce and tomato slices and the remaining bread. Press gently and serve immediately.

Just one bite of this creamy, tangy chicken salad will have you hooked. The crunch from the celery and onion, the richness of Duke's, and the bright lemon make it irresistible. Serve it on toasted bread with crisp lettuce and juicy tomato for the ultimate summer sandwich, or simplify it with crackers for a quick lunch.

Creamy Duke’s Mayo Coleslaw

Zooming in on the perfect barbecue side dish, this creamy Duke's Mayo coleslaw is a game-changer. It's crisp, tangy, and incredibly easy to throw together.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 1 medium head green cabbage (about 2 pounds) – I prefer a dense, heavy cabbage for crunch
• 2 large carrots – peeled and shredded; I love the color contrast
• 1 cup Duke's Mayonnaise – Duke's is my absolute favorite for its tanginess
• 2 tablespoons apple cider vinegar – adds a subtle fruitiness
• 1 tablespoon granulated sugar – just enough to balance the acidity
• 1 teaspoon celery seeds – a classic coleslaw flavor
• 1/2 teaspoon salt – I use kosher salt for better control
• 1/4 teaspoon black pepper – freshly ground, always

Instructions

1. Core the cabbage and shred it finely using a mandoline or sharp knife. Tip: For even shreds, cut the cabbage into quarters first and remove the core.
2. Peel the carrots and shred them on the large holes of a box grater or food processor.
3. In a large bowl, combine the shredded cabbage and carrots. Toss to mix.
4. In a separate small bowl, whisk together the Duke's Mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and pepper until smooth. Tip: Whisk the dressing thoroughly to ensure the sugar dissolves completely.
5. Pour the dressing over the cabbage mixture and toss until every strand is coated. Tip: Use your hands or tongs to toss gently – overmixing can make the coleslaw watery.
6. Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly. Tip: For the best texture, let it rest overnight – the coleslaw will stay crunchy but become more flavorful.

Serve this coleslaw alongside pulled pork or grilled chicken for a refreshing contrast. The creamy dressing clings to every shred while the celery seeds add a subtle earthiness that keeps you coming back for more.

Duke’s Mayo Garlic Shrimp

How about a quick and creamy garlic shrimp that's perfect for busy weeknights? Using Duke's Mayo gives it a tangy richness that sets it apart from the usual butter-based version.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

For the Shrimp

• 1 lb large shrimp, peeled and deveined (I prefer wild-caught for best texture)
• 3 cloves garlic, minced (fresh garlic is a must here)
• 3 tbsp Duke's Mayo (the star of the show!)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1/2 tsp paprika (smoked paprika adds a lovely depth)
• 1/4 tsp salt (fine sea salt works best)
• 1/8 tsp black pepper (freshly ground, please)
• 1 tbsp fresh lemon juice (bottled lemon juice just isn't the same)
• 2 tbsp chopped fresh parsley (optional, but I love the pop of color)

Instructions

1. Pat the shrimp dry with paper towels. This is key for a good sear—excess moisture will steam the shrimp instead of browning them.
2. In a medium bowl, combine the shrimp, minced garlic, paprika, salt, and pepper. Toss well to coat evenly.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Tip: Use a heavy-bottomed skillet for even heat distribution.
4. Add the shrimp in a single layer. Do not overcrowd the pan—cook in batches if needed. Cook for 2 minutes without moving them, until the bottoms are golden.
5. Flip the shrimp and cook for another 1-2 minutes, just until pink and opaque. They should still be juicy—overcooking makes them rubbery.
6. Reduce the heat to low. Add the Duke's Mayo and lemon juice. Stir gently to coat the shrimp. Tip: Keep the heat low to prevent the mayo from separating.
7. Cook for 1 minute, stirring occasionally, until the sauce thickens slightly and clings to the shrimp. Remove from heat immediately.
8. Sprinkle with chopped parsley if desired. Serve right away over rice, pasta, or with crusty bread.

Heavenly creamy garlic shrimp ready in minutes! The sauce is lusciously tangy from the mayo and lemon, coating each shrimp perfectly. Serve with steamed rice or a crusty baguette to soak up every last drop.

Grilled Cheese with Duke’s Mayo

Velvety and crisp, this grilled cheese gets its golden crust from Duke's Mayo instead of butter—a game-changer for even browning and extra flavor.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 8 minutes

Ingredients

• 2 slices sourdough bread (sturdy bread holds up best)
• 2 tablespoons Duke's mayonnaise (the key to that perfect crust)
• 2 slices cheddar cheese (or your favorite melting cheese)
• Optional: pinch of flaky sea salt (to finish)

Instructions

1. Place a non-stick skillet over medium heat—starting cold helps the mayo bread heat slowly.
2. Spread 1 tablespoon of Duke's mayo on one side of each bread slice; cover every corner for even browning.
3. Place one slice, mayo-side down, into the cold skillet. (Tip: This ensures the bread doesn't slide and browns evenly.)
4. Layer both slices of cheddar on the bread, breaking them to fit if needed.
5. Top with the second bread slice, mayo-side up.
6. Turn heat to medium-low and cook for 4 minutes, until the bottom is deep golden and crisp. (Tip: Resist the urge to peek—let the crust set.)
7. Using a spatula, flip the sandwich carefully. Cook another 4 minutes until the second side is golden and the cheese is fully melted.
8. Transfer to a cutting board and let rest 1 minute before slicing diagonally. (Tip: Resting keeps the cheese from oozing out.)

Unbelievably crispy on the outside with a molten, gooey center, this grilled cheese is perfection with a bowl of tomato soup or a sprinkle of flaky salt. The mayo crust stays crunchy even after a few minutes—ideal for dipping.

Duke’s Mayo Tuna Salad

For a classic tuna salad that truly stands out, you need the right foundation — Duke's mayonnaise is my non-negotiable choice. Today, I'll guide you through building a fresh, herbaceous version with crisp vegetables and bright lemon, perfect for sandwiches or light lunches.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

Tuna Salad Base

• 2 cans (5 oz each) solid white albacore tuna, drained and flaked (I prefer the chunkier texture for bite)
• 1/2 cup Duke's mayonnaise (its tangy, creamy perfection — don't substitute)
• 1/4 cup finely chopped celery (about 2 stalks, for that essential crunch)
• 1/4 cup finely chopped red onion (soak in cold water 5 minutes to mellow the bite)
• 2 tablespoons fresh lemon juice (freshly squeezed is non-negotiable)

Herbs & Seasoning

• 1 tablespoon chopped fresh dill (or 1 tsp dried, but fresh brings brightness)
• 1 tablespoon chopped fresh parsley (flat-leaf for a cleaner flavor)
• 1/2 teaspoon kosher salt (I use Diamond Crystal for its even salinity)
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Drain the tuna well. Open the cans, pour off the liquid, and flake the tuna into a large mixing bowl with a fork. Tip: Leave some larger chunks for a more pleasing texture — don't over-mash.
2. Finely chop the celery and red onion. If you're sensitive to raw onion, soak the chopped onion in cold water for 5 minutes, then drain and pat dry with a paper towel. This softens its bite.
3. Add the prepared celery and red onion to the bowl with the tuna.
4. Sprinkle the chopped dill, parsley, salt, and pepper evenly over the mixture.
5. Squeeze the fresh lemon juice directly over the ingredients — this brightens the entire salad.
6. Spoon the Duke's mayonnaise on top. Tip: Start with 1/2 cup; you can add a tablespoon more later if you prefer a creamier consistency.
7. Using a rubber spatula or fork, fold everything together gently until just combined. Avoid stirring vigorously; you want a chunky, cohesive mixture.
8. Taste and adjust seasoning. Add a pinch more salt, pepper, or lemon juice if needed. For best flavor, cover and refrigerate for 10 minutes to let the flavors meld.

Made this tuna salad? Serve it piled high on toasted sourdough with crisp lettuce for a classic sandwich, or scoop it onto cucumber rounds for a light, gluten-free snack. The creamy, tangy, herbaceous finish will have you savoring every bite.

Buffalo Chicken Dip with Duke’s Mayo

Finally, a buffalo chicken dip that delivers maximum flavor with minimal fuss. This version uses Duke's Mayo for its rich, tangy creaminess that perfectly balances the heat of the buffalo sauce. It's a surefire crowd-pleaser for parties or game day snacks.

Serving: 10 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Dip

• 2 cups shredded cooked chicken (I love using rotisserie chicken for convenience)
• 8 oz cream cheese, softened to room temperature (this ensures smooth blending)
• 1/2 cup Duke's Mayo (its vinegar tang is key here)
• 1/2 cup buffalo wing sauce (like Frank's RedHot; adjust for heat preference)
• 1 packet (1 oz) ranch seasoning mix (or use homemade)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped green onions (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate or small baking dish with nonstick spray.
2. In a large bowl, combine the softened cream cheese, Duke's Mayo, buffalo wing sauce, and ranch seasoning mix. Stir until smooth and fully incorporated. Tip: If your cream cheese is still a bit cold, microwave it in 10-second bursts until soft.
3. Add the shredded chicken, 3/4 cup of the cheddar, and 1/4 cup of the Monterey Jack cheese to the bowl. Fold everything together until evenly coated. Don't overmix; you want distinct cheese bits.
4. Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/4 cup cheddar and 1/4 cup Monterey Jack on top for a golden crust.
5. Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly around the edges and the top cheese is melted and lightly golden. Tip: For extra color, switch to broil for the last 1-2 minutes, but watch closely to avoid burning.
6. Remove from the oven and let it rest for 5 minutes. This allows the dip to set slightly so it doesn't slide right off the chip. Garnish with chopped green onions before serving.

Dive into this dip while it's still warm—the creamy, spicy blend of Duke's Mayo, buffalo sauce, and melted cheeses creates a luscious texture that clings perfectly to chips or celery. It's rich but balanced, with a subtle tang that keeps you reaching for more. Serve with crunchy tortilla chips, crispy celery sticks, or even as a topping for baked potatoes for a fun twist.

Duke’s Mayo Pasta Salad

Of all the pasta salads I've made, this Duke's Mayo version stands out for its tangy, creamy dressing that clings perfectly to every bite. The key is using Duke's—its extra egg yolks add richness without being too heavy, making it ideal for a refreshing summer side.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Salad

• 1 lb elbow macaroni (I prefer an even cook, so barilla is my go-to)
• 1 cup diced red bell pepper (about 1 medium pepper)
• 1 cup diced celery (2–3 ribs, leaves included for extra flavor)
• 1/2 cup finely chopped red onion (soak in cold water for 5 min to mellow the bite)
• 1 cup frozen peas (no need to thaw, they'll warm up in the salad)
• 1/2 cup shredded carrots (about 1 medium carrot, use large holes for texture)

For the Dressing

• 3/4 cup Duke's Mayonnaise (room temperature for easier mixing)
• 2 tbsp apple cider vinegar (I like Bragg's for its tangy depth)
• 1 tbsp granulated sugar (just enough to balance the acidity)
• 1/2 tsp kosher salt (plus more to taste later)
• 1/4 tsp fresh ground black pepper (I use a coarse grind)

Instructions

1. Bring a large pot of salted water (about 1 tbsp salt per gallon) to a rolling boil. Add the elbow macaroni and cook according to package directions for al dente—usually 8–10 minutes. Tip: Set a timer; pasta that's slightly firm holds up better in the dressing.
2. While the pasta cooks, prepare the vegetables. Dice the bell pepper and celery, chop the onion (soak if desired), and shred the carrot. Place them all in a large mixing bowl. Add the frozen peas directly to the bowl—they'll thaw slightly from the residual heat of the other ingredients.
3. When the pasta is done, drain it in a colander and rinse under cold running water for 30 seconds, stirring to stop the cooking process. Shake off excess water well—any extra water can thin the dressing. Let it cool completely, about 5 minutes, while you make the dressing.
4. In a small bowl, combine the Duke's mayonnaise, apple cider vinegar, sugar, salt, and pepper. Whisk until smooth and the sugar is dissolved. Taste and adjust salt or vinegar if needed—the dressing should be tangy but not puckering.
5. Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the top and toss with a large spatula until every piece of pasta is coated. Be gentle to avoid crushing the peas.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2–3. This resting time lets the flavors meld and the pasta absorb the dressing. Tip: If you serve it right away, the dressing might seem separated; chilling helps it cling.
7. Before serving, give the salad a good stir and check the seasoning—you might want an extra pinch of salt or a dash of vinegar. (Serves 8 as a side; store leftovers in an airtight container for up to 3 days.)

Bring this salad to your next barbecue, and you'll see everyone coming back for seconds. The crunchy vegetables contrast with the creamy, tangy dressing, while the pasta stays tender but not mushy. For a fun twist, top with crispy bacon bits or fresh dill just before serving.

Duke’s Mayo Veggie Wraps

Just when you think a veggie wrap can't be satisfying, Duke's Mayo swoops in to transform simple vegetables into a creamy, crave-worthy lunch. This recipe is all about crisp, fresh ingredients wrapped in a soft tortilla, with the tangy richness of Duke's binding every bite.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 4 large flour tortillas (10-inch) – I prefer burrito-size for easier rolling, but any large tortilla works.
• 1/2 cup Duke's Mayonnaise – Duke's is my absolute favorite for its tangy, rich flavor without being too sweet.
• 1 tablespoon apple cider vinegar – Adds a gentle brightness; white wine vinegar also works.
• 1/2 teaspoon garlic powder – I like to use a microplane for fresh garlic, but powder is quick and consistent.
• 1/4 teaspoon black pepper – Freshly ground, please.
• 1/2 teaspoon salt – I use kosher salt; adjust for your taste.
• 1 medium carrot, peeled and grated (about 1/2 cup) – Grate on the large holes of a box grater for nice texture.
• 1 medium bell pepper (any color), thinly sliced (about 1/2 cup) – I love red for sweetness.
• 1 cup shredded purple cabbage – Adds crunch and a pop of color.
• 1/2 cup chopped fresh cilantro – Or parsley if you're not a cilantro fan.
• 1/2 cup chopped green onions (about 4 stalks) – Both white and green parts.
• 1 medium avocado, sliced – A ripe, creamy avocado is key.
• 1 cup mixed greens or spinach – Just a handful for freshness.

Instructions

1. In a small bowl, whisk together the Duke's Mayo, apple cider vinegar, garlic powder, black pepper, and salt until smooth. This dressing is the heart of the wrap; taste and adjust salt or vinegar if needed.
2. In a large bowl, combine the grated carrot, sliced bell pepper, shredded cabbage, cilantro, and green onions. Pour the dressing over the vegetables and toss well to coat evenly. Let it sit for 5 minutes to allow flavors to meld – this also slightly softens the veggies.
3. Lay a tortilla flat on a clean surface. Arrange about 1/4 of the dressed veggie mixture in a line down the center of the tortilla, leaving about 2 inches at the top and bottom.
4. Top the veggies with a few slices of avocado and a small handful of mixed greens. Don't overfill; you need to be able to roll it tightly.
5. Fold the bottom of the tortilla up over the filling, then fold in the sides, and roll tightly from the bottom to the top, like a burrito. Press gently to seal.
6. Repeat with remaining tortillas and filling. For a neat wrap, you can slice each in half diagonally with a sharp knife just before serving. Tip: If making ahead, wrap each in parchment paper or plastic wrap and refrigerate for up to 4 hours.

Whether you slice them for lunch or serve whole as a light dinner, these wraps are a celebration of fresh ingredients brought together by the creamy tang of Duke's Mayo. The crunch of the cabbage and the smooth avocado make every bite a contrast of textures that keeps you coming back for more.

Duke’s Mayo Spinach Artichoke Dip

Of all the dips I've made, this one stands out for its rich, creamy texture thanks to Duke's Mayo. It's a classic crowd-pleaser that comes together quickly and bakes to golden perfection.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup Duke's Mayonnaise
• 8 oz cream cheese, softened to room temperature (I find it blends much smoother)
• 1/2 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese (freshly grated for best melting)
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a little kick)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish or a small cast-iron skillet.
2. In a large bowl, combine the squeezed dry spinach, chopped artichoke hearts, 1 cup Duke's Mayonnaise, softened cream cheese, 1/2 cup sour cream, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 2 cloves minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Tip: Make sure cream cheese is truly room temperature—cold cream cheese will leave lumps.
3. Stir everything together until well combined and smooth. Tip: Use a rubber spatula to scrape the sides and ensure even mixing.
4. Transfer the mixture to the prepared baking dish and spread it evenly with the spatula.
5. Bake for 25-30 minutes, until the dip is hot and bubbly around the edges and lightly golden on top. Tip: Watch the last few minutes; if the top browns too quickly, tent loosely with foil.
6. Remove from oven and let cool for 5 minutes before serving. Tip: The dip will be very hot—letting it rest helps it set slightly for easier dipping.

With its velvety, cheesy consistency and the subtle tang of Duke's Mayo, this dip is wonderfully balanced. Serve it warm with tortilla chips, crusty bread, or fresh vegetable sticks for a satisfying starter that disappears fast.

Conclusion

But really, this collection has something for everyone—from game-day dips to weeknight dinners. I hope you find your new favorite! Which recipe are you most excited to try? Let me know in the comments, and don’t forget to pin this for later.