Spinach Artichoke Dip No Mayo Recipes

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.

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

Steps:

• Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
• Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
• Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
• In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
• Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.

EASY SPINACH ARTICHOKE DIP - NO BAKE

Steps:

• Saute spinach: Remove the stems from the spinach. Weigh about 250 g/ 8.8 oz of the fresh spinach and chop it roughly if the leaves are large. Place them into a pot, add a splash of water and let the spinach wilt on medium heat for about 4 minutes, stirring a few times in between.
• If using frozen spinach, you will need about 140 g/ 5 oz of it. Place into a saucepan and let thaw on medium-low heat, covered, and occasionally stirring for about 5 minutes or until fully thawed.
• Squeeze: In both cases, place the spinach in a colander and let cool. Once cool enough to handle, take handfuls of spinach and squeeze them well in your hand in order to remove as much moisture as possible. Chop the squeezed spinach finely and give it to a bowl.
• Artichokes: If using canned artichokes, drain, rinse well and drain again. Pat dry with kitchen paper. If using jarred artichokes in oil, drain them on kitchen paper and pat well to remove the excess oil. Chop finely and add to the spinach bowl.
• Add the grated garlic, cream cheese, crumbled feta, yogurt, and lemon juice. Add some salt and pepper. Stir well and adjust the taste with more lemon juice (if necessary), salt, and pepper.

WHOLE30 SPINACH ARTICHOKE DIP

Steps:

• Preheat the broiler on high
• Microwave the spinach for 5 minutes or steam on the stove until defrosted. Let the spinach drain in a colander to cool off slightly after microwaving.
• After squeezing the liquid from the spinach make the creamy garlic sauce.
• Blend together 1 cup hemp hearts, water, garlic powder and 1 tsp salt in a high speed blender for 1 minute.
• Once spinach is cool enough, press it through the colander to drain off excess water. Don't skip this part. I squeeze it with the back of a wooden spoon against the colander or simply use my hands to squeeze it out.
• When the spinach is as dry as possible, add it to a large bowl. Add the creamy garlic sauce and stir well.
• Using the same blender add the drained canned artichokes and pulse until broken up 4-5 times.
• Add the artichoke pieces and 1/2 tsp salt to the dip and stir well.
• Spray a glass or ceramic serving dish with non-stick spray and add the spinach artichoke dip. Top with 3 tbs of hemp hearts
• Place under the broiler (on high) for 3-5 minutes until the top starts to brown.
• Serve hot or warm

SLOW COOKER SPINACH ARTICHOKE DIP

Steps:

• Put all the ingredients in your slow cooker and give everything a good mix so that all the seasonings are distributed as evenly as possible. Cover with lid and cook on HIGH for 1-1.5 hours or on LOW for 2-3 hours.
• Serve warm! Best served right away or when kept on WARM in your slow cooker.

REALLY WICKED SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix artichoke hearts, spinach, cream cheese, Asiago cheese, fontina cheese, and Greek yogurt together in a bowl. Stir red pepper flakes, minced garlic, and black pepper through the mixture; spread into a casserole dish.
• Bake in preheated oven until warm, about 8 minutes.

RACHAEL RAY SPINACH AND ARTICHOKE DIP (NO MAYO OR CREAM CHEESE)

Steps:

• To a medium saucepot, preheated over moderate heat, add about 2 tablespoons extra virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves.
• Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour a minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings to your taste.
• Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone. The bowl is the best part as it absorbs juices from the dip.

SKINNY SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350ºF. Spray a small baking dish (I used a smaller dish, you can use an 8x8-inch pan if you like) with cooking spray and set aside.
• Drain and rinse the artichoke hearts, then coarsely chop them. Squeeze any excess water from the frozen spinach and set both aside.*
• Using a handheld or stand mixer, mix the cream cheese and sour cream until smooth. Stir in the parmesan cheese, 1/2 cup of mozzarella cheese, garlic, salt, and pepper. Mix until combined. Then add in the artichoke hearts and spinach and mix under well incorporated.
• Spread the mixture in the prepared baking dish and top with the remaining 1/2 cup of cheese.
• Bake for 15 minutes or until heated through. Broil for an additional minute or two to get the cheese more browned, if you prefer.
• Serve immediately.

CROCK POT SPINACH ARTICHOKE DIP

Steps:

• Defrost the spinach in the microwave.
• While the spinach is in the microwave, add the cream cheese, artichoke hearts, Parmesan cheese, sour cream, minced garlic, and salt and pepper to the crock pot. Stir it up.
• Add in the drained, hot spinach. Stir well.
• Cook on LOW for 2 hours or until warmed through and fully melted, stirring occasionally. If serving from the slow cooker, set to WARM.
• Serve with tortilla chips, Triscuits, Sun Chips, veggies.

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.

SPINACH AND ARTICHOKE DIP WITHOUT MAYO

Steps:

• Using a large frying pan, cook your bacon. Once cooked, place on a plate covered with a paper towel. Let the bacon cool. Don't touch the grease in your pan.
• While the bacon is cooling, chop your garlic and jalapeno into tiny pieces.
• Your bacon should be cooled enough to chop. Chop your bacon into tiny pieces.
• Dump the grease into the garbage. Leave whatever grease residue there is leftover on the pan.
• Using your bacon-greased pan, dump your garlic, jalapeno, and bacon onto the pan.
• While this that mixture is cooking in the pan, get a large pot out.
• In the large pot, over medium heat, heat your cream cheese, greek yogurt, mozzarella, parmesan and coconut oil. Stir until the mixture is completely melted together.
• Stir in your artichokes and spinach.
• Stir in your bacon, garlic, and jalapeno mixture
• Stir for a few more minutes, add salt and pepper to taste and enjoy!

SPINACH ARTICHOKE DIP (NO MAYO)

Steps:

• Place the oil in a large skillet over low heat. Add the garlic and cook for 2 minutes, until it becomes fragrant. Add the spinach, stirring occasionally, until all leaves are wilted, about 3-4 minutes.
• Add the cream cheese, Greek yogurt, and the two cheeses, stirring occasionally, until all the cheese is melted. Add the artichokes, cayenne pepper, salt and pepper, and stir until well combined.
• Remove from heat and pour into serving bowl. Serve while still warm.