This creamy, cheesy spinach-artichoke dip made without mayo is an amazing recipe. You don't get the oiliness that some other dips may have. It has the perfect amount of spice without being too overpowering. I love to serve this with toasted sourdough bread.
Ingredients
- olive oil cooking spray:
- frozen chopped spinach: 1 pack (10 ounce pack, thawed)
- cream cheese: 1 pack (8 ounce pack, softened)
- sour cream: 1 cup
- onion powder: 1 tsp
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- green hot pepper sauce: 2 Tbsp
- garlic: 1 tsp (chopped)
- artichoke hearts: 1 can (14 ounce can, chopped)
- mozzarella cheese: 1 cup (to taste, shredded)
- Parmesan cheese: 0.25 cup (to taste, shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
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Place thawed spinach in a kitchen towel; wrap tightly to squeeze out excess water until spinach is just damp. Set aside.
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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 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.
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Bake in the preheated oven until bubbly and slightly browned on top, about 30 minutes.
