Spinach Artichoke Dip (No Mayo)

Submitted by MyHeartRejoices

"A fancy spinach artichoke dip without mayonnaise. I couldn't find a recipe that I liked that didn't use it, so I made my own. I like the "special something" that mayonnaise adds to a dip, but have been trying to cut it out of my family's diet - so I added ground mustard and paprika to mimic some of the spices found in mayonnaise. This is a good party or date-night-in dip!"

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 3 cups
• Serves: 8

ingredients

• 10 ounces frozen chopped spinach
• 15 ounces artichoke hearts, drained & chopped
• 1⁄2 cup parmesan cheese, shredded
• 8 ounces cream cheese, softened
• 1⁄2 cup sour cream
• 1 cup mozzarella cheese, shredded
• 1⁄2 teaspoon garlic, minced
• 1⁄8 teaspoon garlic powder
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 1⁄8 teaspoon ground mustard
• 1⁄8 teaspoon paprika

directions

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

Reviews

[pooky136]

I made this and everyone loved it, including two people who said they didn’t like spinach artichoke dip.!

 

[DailyInspiration]

Enjoyed this dip and found it very tasty. It's hard to compare this dip against the "mayo" version as both are very good. This made a nice afternoon snack -- served it with veggies and tortilla chips. Made for Spring PAC, April, 2013.