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

Warning0 allergens identified

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)

Squeeze Spinach Dry 💧
After thawing frozen spinach or rinsing fresh spinach, squeeze out excess moisture thoroughly to prevent a watery dip and ensure the creamy texture stays intact during baking.
Soften Cream Cheese First 🧈
Let cream cheese sit at room temperature for 15-20 minutes before mixing to ensure smooth, lump-free blending with other ingredients without overworking the dip.
Toast Your Garlic 🧄
Briefly sauté minced garlic in olive oil before adding to the dip mixture to mellow its raw bite and develop a richer, more sophisticated savory depth.
Drain Artichoke Hearts Well 🫒
Pat artichoke hearts dry with paper towels after draining to remove excess liquid that could dilute the dip and make it less creamy when baked.
Underbake Slightly for Slow Cooker 🔥
If transitioning to a slow cooker, bake the dip just until edges begin bubbling, then transfer to keep warm—this prevents overcooking and maintains the ideal creamy consistency throughout serving.