Spinach Artichoke Dip (No Mayo)
This Spinach Artichoke Dip is made with no mayo. Instead, Greek yogurt and three cheeses come together to create a rich, creamy version of the classic appetizer recipe. In just 45 minutes, you can have this oven-baked spinach dip ready to serve at your next party or get-together.
Servings 8 servings
Calories 240kcal
Equipment
- 10-inch cast iron skillet or 8"x8" baking dish
Ingredients
- 8 ounces cream cheese softened
- 1 cup plain Greek yogurt
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese divided
- 2 cloves garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 14-ounce can artichoke hearts well-drained and finely chopped
- 6 ounces (about 2 cups) frozen chopped spinach thawed and well-drained
Instructions
- Preheat oven to 350℉.
- In a large mixing bowl, combine the softened cream cheese, Greek yogurt, Parmesan cheese, half of the mozzarella cheese (½ cup), minced garlic, salt, and black pepper.8 ounces cream cheese, 1 cup plain Greek yogurt, 1 cup grated Parmesan cheese, 2 cloves garlic, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 1 cup shredded mozzarella cheese
- Add the finely chopped artichoke hearts and drained spinach to the mixture. Stir well until everything is evenly incorporated.1 14-ounce can artichoke hearts, 6 ounces (about 2 cups) frozen chopped spinach
- Spread the mixture into a 10-inch cast iron skillet or an 8"x8" baking dish. Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top.1 cup shredded mozzarella cheese
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
- Serve immediately with tortilla chips, crackers, or veggies. Enjoy!
Notes
- Drain spinach and artichokes well. Avoid a watery dip by thoroughly squeezing out excess water from both the spinach and artichokes.
- Mix thoroughly. Avoid finding bland clumps of spinach throughout your dip by thoroughly mixing it until each piece is coated well with cream cheese.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 240kcal | Carbohydrates: 12g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 536mg | Potassium: 337mg | Fiber: 3.5g | Sugar: 3g | Vitamin C: 2mg | Calcium: 289mg | Iron: 0.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
