Spinach Artichoke Dip
Spinach Artichoke Dip No Mayo is a creamy, cheesy delight packed with tender spinach and hearty artichoke hearts, using cream cheese for richness. It's seasoned with fresh garlic and red pepper flakes adding a flavorful kick to each bite. Served warm right out of the skillet, it's the perfect comfort food for dipping chips, bread, crackers, or veggies, turning any gathering into a tasty affair.
Ingredients
- 1 cup jarred Alfredo sauce
- 10 oz fresh baby spinach
- 1 can 14 oz. artichoke hearts drained and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/2 cup cream cheese softened
- 2 cloves garlic minced
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes optional
Instructions
- Preheat your oven to 375°F.
- Rough chop the baby spinach.
- Cook Spinach: In a skillet over medium heat, add a tablespoon of oil, I used canola and heat up. Add minced garlic and cook for 30 seconds. Add the chopped fresh spinach and cook until it wilts, about 3-5 minutes. Once cooked, transfer the spinach to a strainer and press out as much liquid as possible. This step is crucial to prevent your dip from becoming watery.
- Drain and chop the artichoke hearts.
- Mix Ingredients: In a large bowl, combine the Alfredo sauce, cooked and drained spinach, chopped artichoke hearts, mozzarella cheese, Parmesan cheese, sour cream, and cream cheese. Add minced garlic, salt, pepper, and red pepper flakes. Stir until all ingredients are well combined.
- Lightly grease your iron skillet with a bit of cooking oil spray, olive oil or butter.
- Pour the dip mixture into the iron skillet, spreading it out evenly.
- Place the skillet in the preheated oven and bake for 20-25 minutes, or until the dip is bubbly and the top is slightly golden.
- Remove the skillet from the oven and let it cool for a few minutes. Serve warm with chips, crackers or bread.
- Garnish with a sprinkle of Parmesan cheese or chopped parsley before serving, if desired.