Spinach Artichoke Dip (No Mayo)
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
3 cups
- Serves:
- 8
ingredients
- 283.49 g frozen chopped spinach
- 425.24 g artichoke hearts, drained & chopped
- 118.29 ml parmesan cheese, shredded
- 226.79 g cream cheese, softened
- 118.29 ml sour cream
- 236.59 ml mozzarella cheese, shredded
- 2.46 ml garlic, minced
- 0.61 ml garlic powder
- 2.46 ml salt
- 0.61 ml ground black pepper
- 0.61 ml ground mustard
- 0.61 ml paprika
directions
- 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.
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