No Mayo 3 Cheese Spinach Dip Recipes

CREAMY CHEESY SPINACH DIP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil.
• Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl.
• Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese.
• Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes.

NO MAYO 3 CHEESE SPINACH DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the Alfredo sauce, cream cheese, spinach, red bell pepper, red onion, mozzarella cheese, and Romano cheese into a blender. Cover the blender and blend until well-mixed.
• Pour dip into a baking dish; sprinkle the Cheddar cheese on top.
• Bake in the preheated oven until bubbly and the cheese is melted, about 30 minutes. The dip will be runny but will thicken as it cools.
• Meanwhile, arrange the pita wedges on a baking sheet.
• Drizzle with vegetable oil, and season with salt.
• Bake in the preheated oven until pita wedges are toasted, about 10 minutes. Serve with dip.

SKINNY SPINACH ARTICHOKE DIP {NO MAYO}

Steps:

• Preheat oven to 350 degrees
• Combine yogurt, room temperature cream cheese, garlic powder, onion powder, salt, and lemon juice in a large mixing bowl.
• Fold in drained spinach* and chopped artichokes and begin adding in cheeses one at a time until everything is well mixed.
• Pour dip into oven safe casserole or serving dish and bake for 20-25 minutes, or until the top and edges are lightly golden brown. You can also place under the broiler for a minute, if desired.

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.

NO MAYO SPINACH DIP

Steps:

• Remove cream cheese from the fridge and let come to room temperature.
• Strain the thawed spinach thoroughly! I let it thaw in a fine-mesh sieve, then use paper towels to squeeze all of the liquid out of it. You want to remove as much water as you possibly can or you'll wind up with watery dip. A watery dip is a sad dip.
• Add cream cheese, strained spinach, sour cream, Worcestershire sauce, minced shallot, chopped water chestnuts, garlic powder, salt, and cayenne pepper (optional) to a large bowl and stir until well combined.
• Taste and adjust seasonings. You may want to add a little more salt or garlic powder to suit your tastes.
• Refrigerate until ready to serve. I recommend preparing at least 4 hours in advance so the flavors have time to meld.

3 INGREDIENT SPINACH DIP (NO MAYO)

Steps:

• Thaw and squeeze dry the spinach.
• place spinach in serving bowl.
• add sour cream
• add the vegetable recipe mix.
• combine
• chill at least 20 minutes.