Baked Spinach Artichoke Dip Without Mayo Recipes

BAKED SPINACH-ARTICHOKE DIP WITHOUT MAYO

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.

SPINACH ARTICHOKE DIP (NO MAYO)

Steps:

• Preheat oven to 350°.
• Combine all ingredients in a medium bowl and mix thoroughly.
• Spread into an 8x8'' baking pan or similar ovenproof dish (should be able to contain about 3 cups.).
• Bake for 15-20 minutes or until bubbly. Serve hot with bagel chips, rye bread slices, tortilla chips, cheese crackers, pita, etc!
• Hint: Throw everything together in a stand mixer for quick and easy stirring!
• Hint: Grate your own Parmesan or use the fancy shredded kind for a smoother dip.
• Hint: Can be made in advance (up to 1 day) and kept in the fridge until ready to heat.
• Hint: Can be doubled and placed in a 9x13'' pan.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

BAKED SPINACH ARTICHOKE DIP (WITHOUT MAYO)

Steps:

• Preheat the oven to 350ºF/180ºC.
• Finely chop the onion, mince garlic, and grate all three kinds of cheese (using a handheld box grater or a food processor disk to save time).
• In a large (oven-safe) skillet, melt the butter and add the onions. Sauté for a few minutes over medium heat, until translucent. Add the garlic and stir.
• Add the flour and stir to combine. Cook for 15-20 seconds, stirring often.
• Add the milk, garlic and onion powder, nutmeg (optional), and salt and pepper. Stir to combine and then cook, stirring constantly, for a couple of minutes, until the mixture thickens.
• Stir in the cream cheese and parmesan cheese - cook until it melts.
• Add the artichoke and spinach, stirring for 1-2 minutes until the spinach begins to wilt.If you're worried about the fresh spinach adding too much moisture to the dip, you can gently wilt it first by steaming/sauteing in another pan, then allow it to cool slightly and squeeze out the excess liquid. However, I haven't found this necessary.
• Sprinkle the mozzarella over the top and then transfer the skillet to the oven to bake for 20 minutes until bubbling and golden-brown. Remove from the oven and enjoy your warm spinach artichoke dip with the dipping tools of your choice!

BAKED ARTICHOKE PARMESAN CHEESE DIP (NO MAYO!)

Steps:

• Thinly slice remaining artichokes; pat dry.
• Preheat oven to 400 degrees. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes.
• Whisk in milk, and bring to a boil. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.
• Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add onion, and cook 3 minutes.
• Add thyme, garlic, and sliced artichokes, and cook for 3 minutes. Add to cheese mixture along with zest.
• Transfer to an 8-cup baking dish. Sprinkle with breadcrumbs.
• Bake until golden and bubbling, about 15 minutes. Let cool slightly.
• Garnish with thyme leaves.