This creamy No Mayo Spinach and Artichoke Dip is just like the classic but without the mayonnaise. It’s perfect for parties, game nights, or as an addition to dinner. Bursting with flavors from spinach, tangy artichokes, and a blend of cheeses, this dip is irresistibly creamy and satisfying. Pair the dip with your favorite like crostini, carrots, cucumbers or warm tortilla chips.
The recipe requires all the regular ingredients for Spinach and Artichoke Dip, but without the use of mayo often required in other recipes.
In a large mixing bowl, combine the drained spinach, chopped artichoke hearts, half of the grated Parmesan cheese, half of the shredded mozzarella cheese, cream cheese, sour cream, minced garlic, onion powder, red pepper flakes, and season with salt and black pepper to taste. Mix until all ingredients are well combined.
Transfer the mixture into the prepared baking dish, spreading it out evenly. Top with the remaining Parmesan and mozzarella cheeses.
Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and golden brown on top.
Once baked, remove the dip from the oven and let it cool slightly before serving.
Serve the creamy spinach and artichoke dip warm with your choice of toasted bread or fresh vegetables for dipping.
No Mayo Spinach Artichoke Dip FAQS:
You will need the following ingredients:
frozen spinach, canned artichokes, Parmesan cheese, mozzarella cheese, cream cheese, sour cream, garlic, onion powder, red pepper flakes, salt, pepper
You will need the following supplies:
a mixing bowl, oven safe dish
Place any leftover dip into an airtight container and refrigerate for up to 5 days. To reheat, place in a microwave safe dish and heat until the dip is hot all the way through.
This Spinach and Artichoke Dip is best served hot or warm, while the cheese is melted.
Notes:
- Feel free to customize the spices, adding more red pepper flakes for more heat or adding herbs like dried basil and oregano.
- You can prepare the dip ahead of time by making the mixture up to a day in advance and storing it covered in the refrigerator. Bake it just before serving.
- Make sure to remove all the moisture you can from the spinach so the dip isn’t watery.
- For added flavor, you can use artichoke hearts that are marinated.
No Mayo Spinach Artichoke Dip
Ingredients
- 1 10 ounce package frozen chopped spinach, thawed and drained
- 1 14 ounce can artichoke hearts, drained and chopped
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 ounces cream cheese, softened
- 1 cup sour cream
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes
- Salt and black pepper, to taste
- Toasted bread or fresh vegetables, for serving
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with non-stick spray or butter and set aside.
- In a large mixing bowl, combine the drained spinach, chopped artichoke hearts, half of the grated Parmesan cheese, half of the shredded mozzarella cheese, cream cheese, sour cream, minced garlic, onion powder, red pepper flakes, and season with salt and black pepper to taste. Mix until all ingredients are well combined.
- Transfer the mixture into the prepared baking dish, spreading it out evenly. Top with the remaining Parmesan and mozzarella cheeses.
- Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and golden brown on top.
- Once baked, remove the dip from the oven and let it cool slightly before serving.
- Serve the creamy spinach and artichoke dip warm with your choice of toasted bread or fresh vegetables for dipping.
Notes
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