Can I prep ahead and heat up before serving?

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.

Can I use a casserole dish instead of the cast iron pan for baking?

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.

Spinach Artichoke Dip (No Mayonnaise)

Name: Spinach Artichoke Dip (no mayonnaise)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 tablespoon salted butter; 1 small shallot, minced; 1 garlic clove, minced; 2 strips of original bacon cut into 1/2 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; 1/4 cup whole milk; 8 ounce cream cheese brick; 1/2 cup sour cream; 1/8 teaspoon red pepper flakes; 1/8 teaspoon salt; 1/8 teaspoon pepper (optional); Loaf of french bread, tortilla chips or pita bread for dipping

Description

This spinach artichoke dip is made without mayonnaise 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

Scale

1 tablespoon salted butter
1 small shallot, minced
1 garlic clove, minced
2 strips of original bacon cut into 1/2 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
1/4 cup whole milk
8 ounce cream cheese brick
1/2 cup sour cream
1/8 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper (optional)
Loaf of french bread, tortilla chips or pita bread for dipping

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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!

Equipment

Cast Iron Skillet

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wusthof knife

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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