Baked Spinach Artichoke Dip No Mayo
This Baked Spinach Artichoke Dip with no mayo is so deliciously creamy and cheesy. It’s a perfect vegetarian appetizer for your next party that’s a guaranteed crowd pleaser. Made with cream cheese, shredded cheese, frozen spinach, and jarred artichokes. Serve warm with bread, crackers, or veggies for dipping.
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Servings: 4 servings
Ingredients
- 8 oz cream cheese room temp
- 1 cup shredded mozzarella cheese separated
- ¾ cup grated parmesan cheese
- ⅓ cup sour cream
- 3 cloves garlic grated
- ½ teaspoon red pepper flakes
- 6 oz jar marinated artichoke hearts drained and chopped
- 8 oz frozen spinach thawed and squeezes
- 1 teaspoon kosher salt
- 1 teaspoon pepper
Instructions
- Preheat your oven to 350℉.
- In a large mixing bowl, add the cream cheese, sour cream, chopped artichokes, drained spinach, grated garlic, ⅔ of the shredded mozzarella cheese, red pepper flakes, salt, and pepper. Mix until well combined.
- Transfer the dip mixture to an oven safe baking dish (sprayed with cooking spray if it's not non stick) and spread into an even layer. Top with the remaining mozzarella cheese.
- Bake at 350°F for 25 minutes, then broil on high for 5 minutes to get the cheese golden brown. Serve warm.
Notes
- Really squeeze as much excess water as you can out of the spinach. It might help to use a cheesecloth, paper towels, or thin kitchen towel.
- Ensure the cream cheese is well at room temperature so that it’s easy to mix with the other ingredients. If it’s too cold it’ll be stiff and won’t mix well. Let it sit out for 60 minutes to get it truly mixable.
- I like to cut up the artichokes into small pieces, but if you want a chunkier spinach artichoke dip you can leave them bigger.
- If you are using fresh spinach, sauté it in a skillet over medium heat first so that it wilts down. Let it cool, then squeeze out any excess moisture and continue as instructed.
- Broiling at the end is an optional step, but do it if you want the beautiful golden brown top.
- Serve fresh out of the oven so it’s nice and creamy. It’ll solidify as it sits and comes to room temperature.
- If you want to make this without sour cream, you can substitute in whole milk Greek yogurt or mayonnaise.
Nutrition Estimate
Calories: 468kcal | Carbohydrates: 13g | Protein: 18g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 107mg | Sodium: 1477mg | Potassium: 371mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8383IU | Vitamin C: 13mg | Calcium: 471mg | Iron: 2mg