Name: No Mayo Spinach Artichoke Dip
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 5 ounces fresh baby spinach; 8 ounces full-fat cream cheese; 0.5 cup full-fat sour cream; 1 cup whole milk mozzarella cheese; 1 cup Parmesan cheese; 14 ounces quartered artichoke hearts; 2 teaspoons garlic; 0.5 tsp red pepper flakes; 0.5 tsp Kosher salt; 0.5 tsp black pepper; tortilla chips, crusty bread, crostini

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No Mayo Spinach Artichoke Dip

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Ingredients

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Instructions

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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.

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Tips & Tricks (5)

Dry Your Spinach Thoroughly 🌿
Squeeze fresh baby spinach in a clean kitchen towel or cheesecloth to remove excess moisture, preventing a watery dip and ensuring a creamy, luxurious texture.
Roast Garlic for Depth 🧄
Mince garlic and sauté it gently in olive oil for 1-2 minutes before mixing into the dip to mellow its sharpness and develop a rich, complex flavor profile.
Drain Artichokes Well 🫙
Pat quartered artichoke hearts dry with paper towels and, if they're packed in liquid, spread them on a baking sheet briefly to remove excess moisture for optimal texture.
Shred Cheese Fresh 🧀
Use whole blocks of mozzarella and Parmesan cheese shredded by hand rather than pre-shredded varieties, which contain anti-caking agents that prevent smooth, creamy melting.
Watch for the Bubble Point 🔥
Bake at 350°F until just golden and bubbling at the edges (about 20-25 minutes), removing it before the edges brown—the residual heat will continue cooking the dip for perfect consistency.