3 Ingredient Spinach Dip No Mayo Recipes

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NO MAYO 3 CHEESE SPINACH DIP



No Mayo 3 Cheese Spinach Dip image

Creamy spinach dip that tastes just like the one at the restaurant.

Provided by iloveroman

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 (16 ounce) jar Alfredo sauce
1 ½ (8 ounce) packages cream cheese, softened
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 red bell pepper, chopped
½ red onion, chopped
1 cup shredded mozzarella cheese
½ cup grated Romano cheese
1 cup shredded Cheddar cheese
5 (6 inch) pita breads, cut into wedges
1 tablespoon vegetable oil
salt to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the Alfredo sauce, cream cheese, spinach, red bell pepper, red onion, mozzarella cheese, and Romano cheese into a blender. Cover the blender and blend until well-mixed.
  • Pour dip into a baking dish; sprinkle the Cheddar cheese on top.
  • Bake in the preheated oven until bubbly and the cheese is melted, about 30 minutes. The dip will be runny but will thicken as it cools.
  • Meanwhile, arrange the pita wedges on a baking sheet.
  • Drizzle with vegetable oil, and season with salt.
  • Bake in the preheated oven until pita wedges are toasted, about 10 minutes. Serve with dip.

Nutrition Facts : Calories 568.9 calories, Carbohydrate 28.6 g, Cholesterol 100.7 mg, Fat 42.5 g, Fiber 2.3 g, Protein 20.2 g, SaturatedFat 21.7 g, Sodium 1166.5 mg, Sugar 3.8 g

3 INGREDIENT SPINACH DIP (NO MAYO)



3 Ingredient Spinach Dip (No Mayo) image

I got this recipe from my sister-in-law, not sure where she got it from. It's very easy to throw together. It not too rich like other spinach dips. I made the mistake once of using fat free sour cream and it made the dip very loose & watery so I don't recommend it. You can serve this with french bread, hawaiian bread, and/or veggies. Oh, and make sure you use the Knorr brand vegetable recipe mix. I use another brand once and it ruined my batch of dip so I had to toss it out. I recommend chilling at least 20 minutes in order to rehydrate the veggies in the soup mix, otherwise, you'll have a crunchy dip until they do rehydrate. My SIL serves it right away so it's up to you. I had to guess at the servings and the yield size so the nutritional stats are probably off, sorry.

Provided by mom of girls

Categories     Vegetable

Time 5m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 3

1 (1 1/2 ounce) package Knorr vegetable soup mix
1 (10 ounce) package frozen chopped spinach
1 (16 ounce) container sour cream

Steps:

  • Thaw and squeeze dry the spinach.
  • place spinach in serving bowl.
  • add sour cream
  • add the vegetable recipe mix.
  • combine
  • chill at least 20 minutes.

Nutrition Facts : Calories 141.8, Fat 12.2, SaturatedFat 7, Cholesterol 31.2, Sodium 407.6, Carbohydrate 6.2, Fiber 1.2, Sugar 2.5, Protein 3.1

BAKED SPINACH-ARTICHOKE DIP WITHOUT MAYO



Baked Spinach-Artichoke Dip without Mayo image

This is an amazing recipe for a creamy, cheesy spinach-artichoke dip, without the excess oil! I made this recipe because I wanted the perfect combination. It has the perfect amount of spice without being too overpowering, and is made without mayonnaise, so you don't get the oiliness that some other dips may have. I love to serve this with toasted sourdough bread.

Provided by Lovley Food

Time 50m

Yield 16

Number Of Ingredients 12

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 in 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.

Nutrition Facts : Calories 120.5 calories, Carbohydrate 3.9 g, Cholesterol 26.6 mg, Fat 9.7 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 6.1 g, Sodium 347 mg, Sugar 0.2 g

THREE CHEESE ARTICHOKE & SPINACH DIP



Three Cheese Artichoke & Spinach Dip image

Grated Parm, shredded mozzarella, cream cheese, mayo and butter make this dip as decadent as it gets. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 4 cups dip.

Number Of Ingredients 15

1 package (16 ounces) frozen bread dough dinner rolls, thawed
6 tablespoons butter
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
DIP:
1 tablespoon butter
1 cup chopped fresh mushrooms
2 garlic cloves, minced
1-1/2 cups mayonnaise
1 package (8 ounces) cream cheese, softened
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped sweet red pepper

Steps:

  • Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.

Nutrition Facts : Calories 359 calories, Fat 29g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 526mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

SPINACH ARTICHOKE DIP (NO MAYO)



Spinach Artichoke Dip (No Mayo) image

A fancy spinach artichoke dip without mayonnaise. I couldn't find a recipe that I liked that didn't use it, so I made my own. I like the "special something" that mayonnaise adds to a dip, but have been trying to cut it out of my family's diet - so I added ground mustard and paprika to mimic some of the spices found in mayonnaise. This is a good party or date-night-in dip!

Provided by MyHeartRejoices

Categories     Spinach

Time 40m

Yield 3 cups, 8 serving(s)

Number Of Ingredients 12

10 ounces frozen chopped spinach
15 ounces artichoke hearts, drained & chopped
1/2 cup parmesan cheese, shredded
8 ounces cream cheese, softened
1/2 cup sour cream
1 cup mozzarella cheese, shredded
1/2 teaspoon garlic, minced
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground mustard
1/8 teaspoon paprika

Steps:

  • Preheat oven to 350°.
  • Combine all ingredients in a medium bowl and mix thoroughly.
  • Spread into an 8x8'' baking pan or similar ovenproof dish (should be able to contain about 3 cups.).
  • Bake for 15-20 minutes or until bubbly. Serve hot with bagel chips, rye bread slices, tortilla chips, cheese crackers, pita, etc!
  • Hint: Throw everything together in a stand mixer for quick and easy stirring!
  • Hint: Grate your own Parmesan or use the fancy shredded kind for a smoother dip.
  • Hint: Can be made in advance (up to 1 day) and kept in the fridge until ready to heat.
  • Hint: Can be doubled and placed in a 9x13'' pan.

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