Baked Spinach Artichoke Dip (No Mayo)

Indulge in a delicious and creamy oven-baked spinach artichoke dip without mayo. Perfect for parties and gatherings!

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 263kcal

5 ounces fresh spinach, chopped
1- 15 ounce jar artichoke hearts, drained, excess liquid squeezed out, and roughly chopped (see notes below)
1 cup (226g) full-fat sour cream, room temperature
8 ounce block full-fat cream cheese, softened to room temperature
2 teaspoons minced garlic
8 ounces mozzarella cheese, shredded, divided, (3 ounces for top)
6 ounces parmesan cheese, shredded
½ teaspoon red pepper flakes
salt and black pepper, to taste

Prep the spinach and artichoke. Preheat the oven to 350°F. Using a cutting board and sharp knife, chop the fresh spinach and set it aside. Drain the jar of artichoke hearts. Using a paper towel or cheesecloth, squeeze out any excess liquid. Chop the artichoke hearts into small pieces and set aside.
Mix everything. Add the softened cream cheese, sour cream, 5 ounces of shredded mozzarella, shredded parmesan cheese, minced garlic, red pepper flakes, salt, and black pepper to a large mixing bowl and stir until well combined. Fold in the chopped spinach and artichoke hearts. Mix until combined.
Pour the mixture into a baking dish. Transfer the mixture to an even layer in one of the following: a 9" x 9" ceramic baking dish, an 11" x 8" ceramic baking dish, or a medium-sized cast iron skillet. Top with the remaining 3 ounces of mozzarella.
Bake. Place the baking dish in the oven and bake for 25-28 minutes, or until the sides start to bubble. Broil for 1-2 minutes or until the mozzarella on top gets golden brown. Garnish with fresh parsley, and serve with tortilla chips or chopped vegetables.

Make sure all ingredients are at room temperature. Room-temperature cream cheese and sour cream will make this dip easier to mix and will help the dip to bake more evenly. I recommend letting all of the ingredients sit out on the counter for about 30-60 minutes before mixing everything.

Shred fresh blocks of cheese. To save time you can always use pre-shredded cheese, but I love using my Fresh Prep Shredder KitchenAid Attachment to shred a fresh block of cheese. The flavor is better, more pungent, and the ingredients are better. Assemble the attachment to your stand mixer with the 6mm coarse shredding blade. Add a bowl underneath the mixer to collect the cheese. Cut the cheese into 1-inch blocks, and with the mixer, on 3-4 speed, add the cheese to the tube which will pass through the shredder.

Squeeze the excess water from the artichoke hearts. To avoid a watery hot spinach dip, you want to strain the water from the artichoke hearts. Then, using a paper towel or cheesecloth, squeeze out any excess liquid from the artichokes.