Spinach Artichoke Dip without Mayo
Made with fresh spinach and loaded with artichokes, jalapenos, green chiles, and plenty of cheese.
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Servings: 10 people
Equipment
- saute pan
- medium mixing bowl
- 8 by 8 baking dish I used a 7.5 by 7.5 inch baking dish
Ingredients
- 8 ounces fresh spinach
- 1 (8 ounce) package cream cheese softened
- ¾ cup plain Greek yogurt
- 1½ cups shredded mozzarella cheese divided
- ½ cup grated parmesan cheese
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- 1 can (14 ounce) artichoke hearts (quartered) drained, roughly chopped
- 1 can (4 ounce) green chiles drained
- 1 can (4 ounce) diced jalapenos drained
Instructions
- Preheat the oven to 350°F.
- Saute the spinach with a drizzle of oil until wilted.Transfer to a cutting board and chop the spinach.
- In a medium mixing bowl, combine cream cheese, Greek yogurt, ½ cup of mozzarella cheese (reserving the rest for the top), parmesan cheese, garlic, salt, and pepper. Add the spinach, artichokes, and jalapenos. Stir to combine well. Transfer to a baking dish. Top with the remaining 1 cup of mozzarella cheese.
- Bake for approximately 25 minutes or until the mixture is bubbly and the cheese is melted and slightly golden.Serve with a sliced baguette and vegetables or whatever you desire.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
You can make the dish a day ahead, cover it, refrigerate then bake it just before your guests arrive.
To brown the cheese, broil for 1-2 minutes watching the entire time until browned.
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