No Mayo Spinach Artichoke Dip

This no mayo spinach artichoke dip is a huge crowd pleaser and comes together in minutes! Mix all the dip ingredients and bake it until bubbly or keep it warm in a slow cooker. This recipe is beyond easy, cheesy, and full of savory flavor. You and your friends are gonna love it!

Author: Sunday Table

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 12 servings

Calories: 205 kcal per serving

Ingredients

1 tbsp - olive oil
5 ounces - fresh baby spinach
8 ounces - full-fat cream cheese
½ cup - full-fat sour cream
1 cup - whole milk mozzarella cheese
1 cup - Parmesan cheese
14 ounces - quartered artichoke hearts
2 teaspoons - garlic
½ tsp - red pepper flakes
½ tsp - Kosher salt
½ tsp - black pepper
tortilla chips, crusty bread, crostini

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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