Spinach And Artichoke Dip Without Mayo Recipes

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.

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 WITHOUT MAYO

Steps:

• Get out and measure your ingredients.
• Preheat the oven to 375 degrees F and a frying pan over medium high heat.
• In a small bowl, combine ricotta, cream cheese, and parmesan.
• Mix well until smooth.
• Add ¼ cup heavy cream.
• Stir until incorporated.
• Once the pan is hot, melt 2 tbsp of butter, then add the garlic, shallot, artichoke hearts, sun dried tomatoes, salt, pepper, and red pepper flakes to the pan.
• Sauté for 3 minutes. Stir regularly.
• Add the spinach to the pan and stir.
• Cook until wilted. (About 2 more minutes). Add all to a bowl and set aside. Return the pan to the stove.
• Next, add remaining butter to the pan.
• Once melted, sprinkle the flour over the butter.
• Whisk.
• Cook for 1 minute
• Then slowly pour in the heavy cream and milk. ¼ cup at a time.
• Cook for 4 minutes to thicken.
• Season with a pinch of salt and pepper.
• Turn off the heat, then add cream cheese.
• Stir until well combined.
• Add the spinach artichoke bowl.
• Add mozzarella pearls to the pan and stir well.
• Lightly spray a 9x13 casserole dish with nonstick cooking spray. Pour in the creamy spinach artichoke from the pan.
• Top with fried onions.
• Place into the oven on the center rack. Bake for 30 minutes.
• Garnish with chopped basil and some more parmesan. Serve with chips and enjoy every bite!

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.