This creamy, cheesy spinach-artichoke dip made without mayo is an amazing recipe. You don’t get the oiliness that some other dips may have. It has the perfect amount of spice without being too overpowering. I love to serve this with toasted sourdough bread.
Preparation Details
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 16
Ingredients
- olive oil cooking spray
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons green hot pepper sauce
- 1 teaspoon chopped garlic
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese, or more to taste
- ¼ cup shredded Parmesan cheese, or more to taste
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Place thawed spinach in a kitchen towel; wrap tightly to squeeze out excess water until spinach is just damp. Set aside.
- Mix cream cheese, sour cream, onion powder, salt, and pepper together in a large bowl until smooth and creamy. Add artichoke hearts, drained spinach, hot sauce, and garlic; mix well. Add 1 cup mozzarella cheese and 1/4 cup Parmesan cheese; mix well. Pour into the prepared baking dish and sprinkle with extra cheese if you like a crispy, bubbly cheese layer on top.
- Bake in the preheated oven until bubbly and slightly browned on top, about 30 minutes.
