Baked Spinach Artichoke Dip Without Mayo Recipes

SPINACH ARTICHOKE DIP (NO MAYO)

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.

BAKED SPINACH-ARTICHOKE DIP WITHOUT MAYO

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.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

BAKED SPINACH ARTICHOKE DIP (WITHOUT MAYO)

Steps:

• Preheat the oven to 350ºF/180ºC.
• Finely chop the onion, mince garlic, and grate all three kinds of cheese (using a handheld box grater or a food processor disk to save time).
• In a large (oven-safe) skillet, melt the butter and add the onions. Sauté for a few minutes over medium heat, until translucent. Add the garlic and stir.
• Add the flour and stir to combine. Cook for 15-20 seconds, stirring often.
• Add the milk, garlic and onion powder, nutmeg (optional), and salt and pepper. Stir to combine and then cook, stirring constantly, for a couple of minutes, until the mixture thickens.
• Stir in the cream cheese and parmesan cheese - cook until it melts.
• Add the artichoke and spinach, stirring for 1-2 minutes until the spinach begins to wilt.If you're worried about the fresh spinach adding too much moisture to the dip, you can gently wilt it first by steaming/sauteing in another pan, then allow it to cool slightly and squeeze out the excess liquid. However, I haven't found this necessary.
• Sprinkle the mozzarella over the top and then transfer the skillet to the oven to bake for 20 minutes until bubbling and golden-brown. Remove from the oven and enjoy your warm spinach artichoke dip with the dipping tools of your choice!

BAKED SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350°F and lightly oil a small casserole dish.
• In a large bowl, mash together the cream cheese, greek yogurt, soy sauce, and garlic powder. Some lumps are okay, but you could also use a mixer to get it smooth.
• Stir in the mozzarella cheese, artichoke hearts, spinach, and parmesan cheese .
• Mix until evenly distributed.
• Add the mixture to the prepared dish, then bake for 30-40 minutes or until the dip is warmed and bubbly.
• Serve dip with chips or your other favorite dippable!

AMAZING NO COOK SPINACH ARTICHOKE DIP

Steps:

• Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl.
• Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.

ARTICHOKE & SPINACH DIP (NO MAYO!)

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together until well mixed.
• Spoon into greased 1 1/2 quart casserole.
• Bake 25-30 minutes until hot.

SPINACH ARTICHOKE DIP

Steps:

• Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
• Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
• Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.