Easy Spinach Artichoke Dip
An easy spinach artichoke dip is super creamy without any mayo! It's the first appetizer finished every time, and I think that says it all!
Servings: 10
Calories: 221kcal
Ingredients
- 8 ounces cream cheese softened
- 1 cup sour cream
- 2 cloves garlic minced
- ¾ cup mozzarella cheese
- ½ cup parmesan cheese grated, not powdered
- ¼ teaspoon red pepper flakes
- 14 ounces canned artichoke hearts drained and chopped
- 1 ½ cups frozen spinach thawed and liquid squeezed out
Instructions
- Preheat the oven to 350 degrees F.
- In a bowl, mix the cream cheese, sour cream, minced garlic, Parmesan cheese, mozzarella cheese, and red pepper flakes. Add the chopped artichoke and spinach and mix to combine.
- Place the artichoke dip in a serving casserole and bake for 20 minutes, uncovered. The dip should be hot throughout.
- Remove the dip from the oven and let it cool for 5-10 minutes prior to serving.
Notes
- Replace sour cream with Greek yogurt for a healthier option. You can also use half sour cream and half Greek yogurt instead, too
- This version does not contain any mayo in it
- Squeeze out the spinach to get all the excess water in it. This will make sure the artichoke dip stays creamy and does not get watery
- If you like a spicy kick, double the red pepper flakes
- The mozzarella adds a nice creaminess with stringiness, so the cheese pulls
- The Parmesan cheese adds a bit more sharpness and flavor to the dip. Do not buy pre-shredded Parmesan cheese in a bag. It usually doesn’t have any flavor. If you need to buy pre-shredded, get the kind near the bakery, but a Parmesan cheese wedge will give the most flavor.
Nutrition
Calories: 221kcal | Carbohydrates: 6g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 380mg | Potassium: 154mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3699IU | Vitamin C: 10mg | Calcium: 186mg | Iron: 1mg