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Spinach Artichoke Dip without Mayo
Created by: Howcan Team
Ingredients
- 1 cup of sour cream
- 1 cup of cream cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of shredded mozzarella cheese
- 1 can of artichoke hearts, drained and chopped
- 1 cup of frozen chopped spinach, thawed and drained
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
Instructions
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, combine 1 cup of sour cream, 1 cup of cream cheese, 1/2 cup of grated Parmesan cheese, and 1/2 cup of shredded mozzarella cheese.
- Stir in the chopped artichoke hearts, drained spinach, minced garlic, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake for 25 minutes, or until the dip is hot and bubbly.
- Allow to cool for a few minutes before serving with your favorite dippers, such as tortilla chips, pita bread, or vegetable sticks.
Spinach artichoke dip without mayo has a rich history rooted in American cuisine. This creamy, savory dip originated in the 1950s and gained popularity in the 1980s. Renowned chefs like Wolfgang Puck and Emeril Lagasse have put their own spin on this classic dish, elevating it to a gourmet level. The dish is particularly popular in the South and Midwest regions of the United States. The key to a delicious spinach artichoke dip without mayo lies in the combination of cream cheese, sour cream, and a blend of flavorful cheeses. For a unique twist, some recipes incorporate Greek yogurt for added tanginess. Today, the best versions of this dish can be found in upscale restaurants and casual eateries across the country. Whether served with crispy tortilla chips or warm bread, this dip is a crowd-pleaser at any gathering.
40 min
8
180 calories
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