Best Creamy, Baked Spinach Artichoke Dip Without Mayo
Cheesy, creamy baked Spinach Artichoke Dip can be yours - without the mayo! This dip is ultra delicious and uses fresh spinach, artichoke hearts, greek yogurt, and a blend of cheeses to create a super creamy and comforting dish that pairs perfectly with crackers, toasted bread or veggies. It's a surefire crowd-pleaser and the perfect appetizer to serve for your next party or game day.
Servings: 10 people
Calories: 178kcal
Ingredients
- 2 tablespoon olive oil
- 2 cloves garlic chopped
- 16 oz spinach chopped
- ¼ teaspoon red pepper flakes
- salt and black pepper to taste
- ¼ teaspoon smoked paprika
- ¾ cup finely chopped red bell pepper reserve about 2 tablespoons of red pepper for sprinkling onto the dip just before broiling)
- 1 tablespoon lemon zest
- 28 oz quartered artichoke hearts drained and chopped (2 cans)
- 8 oz full-fat cream cheese cut into small pieces
- ¼ cup mozzarella cheese shredded
- 4 tablespoon full-fat Greek yogurt
- 4 tablespoon sour cream
- ½ cup Parmesan cheese shredded (reserve about 2 tablespoon of Parmesan cheese to sprinkle onto dip just before broiling)
Instructions
- Spray the inside of a medium-sized oven-proof baking dish with nonstick cooking spray and set aside.
- Heat the olive oil in a medium pot over medium heat. Add all but 2 tablespoons of the chopped red pepper to the pot and cook for 2 minutes, or until the red pepper has softened. Add the garlic and saute for 30 seconds more, or until the garlic becomes fragrant.
- Add the fresh spinach to the pot, one handful at a time, allowing it to wilt as you go. Cook, stirring, until most of the liquid from the spinach has evaporated. Add the artichoke hearts and sprinkle with salt, black pepper, crushed red pepper, paprika, and lemon zest. Cook for 3-4 minutes.
- Reduce the heat to low and add the cream cheese and mozzarella. Stir until all the cheese has melted, then add yogurt, sour cream, parmesan, and more salt and pepper to taste.
- Transfer the dip to the prepared baking dish and spread the dip in an even layer. Sprinkle with the reserved red pepper and extra Parmesan cheese. Place under the broiler on low, for 4-5 minutes, or until the top is a light golden brown color and the sides are bubbly.
- Allow the dip to sit for 5 minutes before serving.
Notes
- If using frozen spinach, be sure to squeeze out any excess moisture before adding it to the other ingredients.
- Serve dip with crackers, tortilla chips, toasted baguette slices, pita chips or veggies.
- Store leftover dip in an airtight container in the refrigerator for 3-4 days. (Tastes great cold too!)
Nutrition
Calories: 178kcal | Carbohydrates: 8g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 503mg | Potassium: 333mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5036IU | Vitamin C: 28mg | Calcium: 155mg | Iron: 1mg
