Spinach Artichoke Dip without Mayo
This Spinach Artichoke Dip Without Mayo is baked to perfection in the oven, with the cheese turning golden and bubbly. It's a simple, seasonal appetizer that's not only easy to make but also beats any restaurant version!
Servings: 10 servings
Calories: 311kcal
Equipment
Ingredients
- 5 ounces fresh spinach
- 8 ounces sour cream
- 8 ounces cream cheese
- 1 (15 oz) can artichoke hearts drained, and roughly chopped
- 3 cloves garlic minced
- 12 ounces shredded pepperjack cheese
- 5 ounces shredded parmesan cheese
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Place fresh spinach in a large bowl. Add sour cream, cream cheese, chopped artichoke hearts, garlic, half of the pepperjack, Parmesan, salt and pepper to taste. Mix everything together until well combined.
- Transfer to a 9×9 baking dish. Spread in an even layer and top with remaining pepperjack cheese.
- Bake for 25-30 minutes. Then broil for 1-2 minutes or until the pepperjack on top starts to get dark golden brown.
Notes
- Make it ahead of time. Prep your spinach and artichoke dip and place it in the refrigerator for two days or in the freezer until you need it.
- For the best taste and texture use fresh spinach.
- Offer an assortment of dippers. Some crusty bread, crackers, or veggie sticks are perfect for spinach and artichoke dip.
- Go easy on the salt. Canned artichoke hearts and parmesan cheese are already salty.
- Let spinach dip come to room temperature before baking.
Nutrition
Calories: 311kcal | Carbohydrates: 4g | Protein: 16g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 76mg | Sodium: 521mg | Potassium: 182mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 2147IU | Vitamin C: 4mg | Calcium: 482mg | Iron: 1mg