Homemade Spinach Artichoke Dip Without Mayo
Spinach artichoke dip is a classic party appetizer that is always a hit. However, many people are looking for healthier versions of this dish that do not contain mayonnaise. This recipe for spinach artichoke dip without mayo is perfect for those who are looking for a delicious and healthier option.
Ingredients:
- 1
(10-ounce) package of frozen spinach that has been thawed and squeezed dry
- 1 (14-ounce) can of artichoke hearts, drained and Cut into small pieces
- 1/2
cup grated Parmesan cheese
- 1/4
cup grated Romano cheese
- 1/4
cup mayonnaise (optional)
- 1/4
cup sour cream
- 1/4
cup chopped fresh parsley
- 1/4
teaspoon salt
- 1/8
teaspoon black pepper
Instructions:
- Place
the oven at 350°F (175°C).
- In
a large bowl, combine spinach, artichoke hearts, Parmesan cheese, Romano
cheese, mayonnaise, sour cream, parsley, salt, and pepper.
- Combine
the ingredients in a 9x13-inch baking dish that is greased.
- Bake
in a preheated oven for 20–25 minutes, or until heated through and bubbly.
- Serve
warm with chips or bread from the pita.
Nutritional Information (per serving):
- Calories:
200
- Fat: 10 grams
- Saturated fat: 5 grams
- Cholesterol: 30 milligrams
- Sodium: 350 milligrams
- Carbohydrates: 15 grams
- Sugar: 5 grams
- Protein: 10 grams
Tips:
- For
a dairy-free version, omit the mayonnaise and sour cream and replace them with
1/4 cup of vegan cream cheese.
- For
a gluten-free version, use gluten-free bread crumbs or crackers to coat the
baking dish.
- To
make it ahead, prepare the dip up to step 3 and refrigerate for up to 24 hours.
When ready to bake, let the dip sit at room temperature for 30 minutes before
baking.
- For
a thicker dip, use less sour cream.
- For
a spicy sauce, add a little chili.
- You
can also add other ingredients to the dip, such as chopped red onion, sun-dried
tomatoes.
- Serve
the dip immediately after baking, or it will firm up.
