Spinach Artichoke Dip with Fresh Spinach (No Mayo)
This Spinach & Artichoke Dip is made with fresh spinach, no mayo, and three kinds of cheese, giving you a creamy, cozy dip that feels a little more homemade and a lot more delicious.
Makes 4 servings
Ingredients
- 2 Tablespoons extra virgin olive oil
- 3 teaspoons minced garlic
- 5 ounces fresh spinach long stems removed and roughly chopped
- 14.5 ounces artichoke hearts packed in water, drained and chopped
- ⅓ cup full-fat sour cream
- 8 ounces cream cheese softened to room temperature
- ¼ cup grated Parmesan cheese
- ¾ cup shredded mozzarella cheese divided
- Nonstick cooking spray
Instructions
- Preheat oven to 350°F. Lightly grease an 8×8-inch or 1-quart baking dish with nonstick cooking spray.
- Heat olive oil and minced garlic in a large skillet over medium heat. Add chopped spinach and cook, stirring occasionally, until wilted, about 4–5 minutes.
- Transfer the spinach mixture to a large bowl. Add artichokes, sour cream, cream cheese, Parmesan, and ½ cup of the mozzarella. Stir until well combined.
- Spread the mixture evenly into the prepared baking dish and top with remaining mozzarella.
- Bake until heated through and the top is lightly golden, about 25–30 minutes.
- Remove from oven and serve warm.
Farm Girl Tips
- jarred or canned artichoke hearts packed in water both work well.
- You don’t need to cube the cream cheese—adding the whole block works just fine.
- For the creamiest texture, shred your own mozzarella. Pre-shredded cheese can melt slightly grainy, but it still works in a pinch.
Nutrition
Serving: 1serving | Calories: 425kcal | Carbohydrates: 12g | Protein: 13g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 91mg | Sodium: 833mg | Potassium: 339mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4400IU | Vitamin C: 11mg | Calcium: 278mg | Iron: 1mg
