BAKED SPINACH-ARTICHOKE DIP WITHOUT MAYO

Baked Spinach-Artichoke Dip without Mayo image

This is an amazing recipe for a creamy, cheesy spinach-artichoke dip, without the excess oil! I made this recipe because I wanted the perfect combination. It has the perfect amount of spice without being too overpowering, and is made without mayonnaise, so you don't get the oiliness that some other dips may have. I love to serve this with toasted sourdough bread.

Provided by Lovley Food

Time 50m

Yield 16

Number Of Ingredients 12

Ingredients

olive oil cooking spray
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons green hot pepper sauce
1 teaspoon chopped garlic
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese, or more to taste
¼ cup shredded Parmesan cheese, or more to taste

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.

Nutrition Facts : Calories 120.5 calories, Carbohydrate 3.9 g, Cholesterol 26.6 mg, Fat 9.7 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 6.1 g, Sodium 347 mg, Sugar 0.2 g