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This spinach artichoke dip is perfect for the mayo haters. It is a creamy and cheesy recipe that is so hard to quit eating. This is the perfect appetizer idea to bring to a holiday party!
This recipe is so delicious, especially served with warm slices of french bread. It is "the ultimate comfort food appetizer."
Christmas is coming up next week and I am 100% bringing this to my parent's Annual Christmas Eve Party. I know everyone is going to gobble this one up. I love serving it in the cast iron skillet because it really gives it that homemade, straight out of the oven look. I kind of feel like a wilderness man when I use a cast iron skillet and I'm not going to lie, I like it.
If you love decadent appetizers, be sure to try my ever so popular on tiktok Bacon Cream Cheese Roll Recipe.
Check out the full recipe video on YouTube & be sure to Subscribe to my channel (it's free):
Why You'll Love This Recipe:
- It is super simple to whip up & only takes about 25 minutes start to finish with little chopping required
- It is full of creamy, cheesy goodness
- You will be the star of any party you bring this to
No Mayo Spinach Artichoke Dip Recipe Ingredients:
Bacon- For just a touch of smoky flavor and crunch
Garlic, Shallot, Red Pepper, Salt & Pepper: The perfect seasoning and flavors
Spinach & Artichokes: Because we need our veggies
Cream Cheese, Sour Cream, Whole Milk, Monterey Jack & Cheddar Cheese: These help build our creamy cheesy flavor
Flour: To thicken the consistency
How to Make No Mayo Spinach Artichoke Dip:
This recipe couldn't get any easier..I promise.
- Preheat the oven to 400 degrees. Begin with a cast iron skillet on Medium Low heat. Add in the butter and allow it to melt. Toss in the shallot and bacon slices and cook for 5 minutes, until the bacon is just a bit crispy. Add in the garlic and cook for 30 seconds.
- Next, add the spinach into the pot and stir. Allow it to wilt for just about a minute.
- Sprinkle in the flour and stir for a minute. Turn burner down to low.
- Pour in the milk and stir well to incorporate.
- Now, add in the cream cheese and allow it to heat up. Take a wooden spoon and break it into pieces to allow the cream cheese to melt quickly.
- Once the cream cheese has melted down, add in the sour cream. Stir.
- Next, add in drained artichokes.
- Finally, stir in the Monterey Jack and Cheddar Cheese, saving a tiny bit of it for topping. Top with remaining cheese. Bake for 10 to 12 minutes. If you would like a nice crispy cheesy top, broil for 3 minutes on high. Make sure to watch it to ensure it doesn't burn.
- Enjoy with warm french bread, pita bread, tortilla chips or anything this else. It doesn't matter what you put this dip on, it will be delicious!
Recipe Tips
Yes! Just prep all the stove top directions before baking. Allow it to cool then cover with plastic wrap and leave up to 2 days in the fridge. When you are ready to heat it up, remove plastic wrap, place it in the oven for 20 to 25 minutes at 375 with foil on top until the last 5 minutes.
Of course! Transfer the ingredients into a casserole dish after adding the cheese in step 8. Then, top with the remaining cheese and bake for the same time.
No Mayo Spinach Artichoke Dip
- Total Time: 25 minutes
- Yield: 10 servings 1x
Description
This spinach artichoke dip is perfect for the mayo haters. It is a creamy and cheesy recipe that is so hard to quit eating. This is the perfect appetizer idea to bring to a holiday party!
Ingredients
- 1 tablespoon salted butter
- 1 small shallot, minced
- 1 garlic clove, minced
- 2 strips of original bacon cut into ½ pieces
- 1 (14 ounce ) can of quartered artichokes, drained
- 2 ounces, or 2 large handfuls of fresh spinach with the stems removed
- 2 tablespoons all purpose flour
- 1 cup monterey jack cheese
- 1 cup medium cheddar cheese
- ¼ cup whole milk
- 8 ounce cream cheese brick
- ½ cup sour cream
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon salt
- ⅛ teaspoon pepper (optional)
- Loaf of french bread, tortilla chips or pita bread for dipping
Instructions
- Preheat the oven to 400 degrees. Begin with a cast iron skillet on Medium Low heat. Add in the butter and allow it to melt. Toss in the shallot and bacon slices and cook for 5 minutes, until the bacon is just a bit crispy. Add in the garlic and cook for 30 seconds.
- Put the spinach into the pot and stir. Allow it to wilt for just about a minute.
- Sprinkle in the flour and stir for a minute. Turn burner down to low.
- Pour in the milk and stir well to incorporate.
- Add in the cream cheese and allow it to heat up. Take a wooden spoon and break it into pieces to allow the cream cheese to melt quickly.
- Once the cream cheese has melted down, add in the sour cream. Stir.
- Next add in drained artichokes.
- Finally, stir in the Monterey Jack and Cheddar Cheese, saving a tiny bit of it for topping. Stir in salt, pepper, and red pepper flakes. Top with remaining cheese. Bake for 10 to 12 minutes. If you would like a nice crispy cheesy top, broil for 3 minutes on high. Make sure to watch it to ensure it doesn't burn.
- Enjoy with warm french bread, pita bread, tortilla chips or anything this else. It doesn't matter what you put this dip on, it will be delicious!
Notes
Tip: I like to slice french bread up when the dip is cooking in the oven. Once the dip is done, I turn off the oven and place the french bread in to warm it up.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Keywords: no mayo spinach artichoke dip, easy appetizers, spinach dip appetizer
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Rachel
This was a hit at the super bowl party!
★★★★★