No Mayo Spinach Artichoke Dip
Servings: 4 servings
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
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.