Cheesy Spinach Artichoke Dip (No Mayo, Just Flavor)
Hot, cheesy, and ridiculously easy, this spinach and artichoke dip is the kind of appetizer that disappears before halftime. Fresh spinach, tender artichoke hearts, and a creamy base of melty cheese bake up into a golden dip that’s perfect with chips, crostini, or pita. And since it skips the mayo, even your pickiest guests will be all in.
Ingredients
- 2 tablespoons olive oil
- 1 shallot (minced)
- 4 cloves garlic (minced)
- 10-12 cups baby spinach (fresh (6 oz))
- 1 ½ cups 4 Cheese blend (parmesan, asiago, fontina and provolone)
- 8 oz cream cheese (room temperature, light works just fine)
- ½ cup sour cream
- 14 oz artichoke hearts (chopped, not marinated)
- ½ teaspoon red pepper flakes
Instructions
- Preheat oven to 350º.
- In a large skillet, heat the olive oil over medium heat. Add shallot and saute, stirring occasionally, until soft. Add garlic and saute for a minute. Add the spinach gradually and saute stirring occasionally, until wilted, about 3 minutes. Season with salt and pepper.
- In a large bowl, combine 1 cup of cheese mixture with the sour cream and cream cheese Add spinach and chopped artichokes, stir to combine and season with salt and pepper. Spoon into a 1-quart casserole dish and sprinkle with remaining cheese.
- Bake until bubbly, 25-30 minutes. If desired, place under the broiler for 1-2 minutes to brown the top.
Barbara's Notes + Tips
- This will fit in a large pie pan, you can also bake it in individual ramekins.
- Fresh spinach is best for this dip but you can use frozen, just make sure all the liquid is removed before adding to the shallot garlic mixture.
- You can make this a day ahead, let it come to room temperature before baking.
Nutrition
Calories: 341kcal | Carbohydrates: 8g | Protein: 11g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 78mg | Sodium: 619mg | Potassium: 407mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5550IU | Vitamin C: 15mg | Calcium: 298mg | Iron: 2mg
