Easy Spinach Artichoke Dip without Mayonnaise
This no mayo spinach artichoke dip is a huge crowd pleaser and comes together in minutes! Mix all the dip ingredients and bake it until bubbly or keep it warm in a slow cooker. This recipe is beyond easy, cheesy, and full of savory flavor. You and your friends are gonna love it!
Ingredients
- 1 Tablespoon olive oil (15 milliliters)
- 5 ounces fresh baby spinach (140 grams)
- 8 ounces full-fat cream cheese, softened (225 grams)
- 1/2 cup full-fat sour cream (115 grams)
- 1 cup freshly-shredded whole milk mozzarella cheese, divided (100 grams)
- 1 cup freshly-shredded parmesan cheese, divided (70 grams)
- 14 ounces quartered artichoke hearts in brine, drained + roughly chopped (390 grams/1 can)
- 2 teaspoons minced garlic (2 large cloves)
- 1/2 teaspoon red pepper flakes, more or less to taste
- 1/2 teaspoon Kosher salt, more to taste - I used Morton
- 1/2 teaspoon freshly-ground black pepper, more to taste
- Tortilla chips, crusty bread, or crostini for serving
Equipment
- Small skillet or baking dish
Instructions
- Preheat the oven to 350°F (177°C). Grease a small oven safe skillet or baking dish with neutral oil or cooking spray. Set aside.
- Next, heat the olive oil in a large skillet over medium heat. Add the spinach and a pinch of salt. Sauté the spinach, stirring often, until the spinach is wilted and releases all of its water. Spoon the spinach into a medium mixing bowl and let it cool slightly.
- Add the cream cheese, sour cream, 3/4 cup of mozzarella cheese (75 grams), 3/4 cup of parmesan cheese (50 grams), chopped artichoke hearts, garlic, red pepper flakes, salt, and pepper to the bowl of spinach. Use a rubber spatula to mix the dip until it's well-combined. Taste and add more seasonings, if needed.
- Evenly spread the dip in the prepared skillet or baking dish. Sprinkle the remaining mozzarella and parmesan cheeses over the top of the dip.
- Bake the dip for 25-30 minutes, until it's hot and bubbly. If you want to brown the cheese a little more, broil the dip on HIGH for 1-2 minutes. Keep a close eye so it doesn't burn! Serve the dip right away with tortilla chips, crusty bread, and/or crostini.
Notes
To use frozen spinach, defrost 10 ounces of frozen spinach in the microwave. Spoon the spinach into the middle of a square of cheese cloth or a few paper towels. Gather the cheese cloth or paper towels to create a 'pouch' and squeeze as much water out of the spinach as possible. Don't skip this step or the dip will come out watery!
You can also make the dip in a slow cooker. After you mix the dip, spoon it into the greased bowl of a slow cooker. Cook the dip on HIGH for 1-2 hours or LOW for 3-4 hours, stirring often, until the dip is hot and bubbly. Sprinkle the remaining mozzarella and parmesan over the top of the dip for the last 30 minutes of cooking. Keep the dip on WARM for easy serving.
Make sure to taste the dip before baking it! Depending on what ingredient brands you use, you may need more seasonings.
Serving: 1serving, Calories: 154kcal, Carbohydrates: 3g, Protein: 7g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 38mg, Sodium: 423mg, Potassium: 122mg, Fiber: 1g, Sugar: 1g, Vitamin C: 4mg, Calcium: 187mg
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