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Baked Spinach-Artichoke Dip (No Mayo)

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
16 servings
Baked Spinach-Artichoke Dip (No Mayo)
Ingredients
  • olive oil cooking spray
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons green hot pepper sauce
  • 1 teaspoon chopped garlic
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 cup shredded mozzarella cheese, or more to taste
  • 1/4 cup shredded Parmesan cheese, or more to taste
Instructions
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Next, spray a baking dish with the non-stick cooking spray to prevent food from sticking and make it easier to remove afterwards.
3
Now, take the thawed spinach and place it inside a kitchen towel. Squeeze out as much moisture as possible, leaving the spinach slightly damp. Set it aside for later use.
4
Meanwhile, combine cream cheese, sour cream, onion powder, salt, and pepper in a large mixing bowl. Blend the ingredients together until they form a smooth and creamy consistency.
5
Add artichoke hearts, drained spinach, hot sauce, and garlic to the bowl. Mix everything together until well combined.
6
Now, add 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese to the mixture. Blend until the cheese is evenly distributed throughout.
7
Pour the spinach and cheese mixture into the prepared baking dish. If desired, sprinkle some extra cheese on top to create a crispy, bubbly layer.
8
Finally, place the baking dish in the preheated oven and bake until it's bubbly and slightly browned on top, which should take around 30 minutes.