Baked Spinach-Artichoke Dip without Mayo

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 121 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.

Step 2

Place thawed spinach in a kitchen towel; wrap tightly to squeeze out excess water until spinach is just damp. Set aside.

Step 3

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.

Step 4

Bake in the preheated oven until bubbly and slightly browned on top, about 30 minutes.