The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Introduction
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. Artichokes are not only flavorful but also packed with fiber and antioxidants, as explained in this Wikipedia article.
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 9×13-inch baking dish that is greased.
- Bake in a preheated oven for 20–25 minutes, or until heated through and bubbly.
- Serve Spinach Artichoke Dip Without Mayo 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 to Spinach Artichoke Dip Without Mayo.
- 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.
Conclusion
This spinach artichoke dip without mayo is a delicious and healthier option for your next party or gathering. It is easy to make and can be prepared ahead of time, making it a great choice for busy cooks. So next time you are looking for a delicious and healthy appetizer, give this recipe a try.
Spinach Artichoke Dip Without Mayo
This spinach artichoke dip without mayo is a healthier version of the classic party appetizer. Made with spinach, artichoke hearts, cheese, and sour cream, it’s perfect for any gathering.
Ingredients
- 10 ounce package frozen spinach, thawed and squeezed dry
- 14 ounce can artichoke hearts, drained and chopped
- 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 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine spinach, artichoke hearts, Parmesan, Romano, mayonnaise (if using), sour cream, parsley, salt, and pepper.
- Transfer mixture into a greased 9×13-inch baking dish.
- Bake for 20–25 minutes, or until heated through and bubbly.
- Serve warm with pita bread, chips, or vegetable sticks.
Notes
- Replace mayo and sour cream with vegan cream cheese for a dairy-free version.
- Use gluten-free crackers or bread if needed.
- Prepare a day in advance and bake before serving.
- Reduce sour cream for a thicker consistency.
- Add red onion or sun-dried tomatoes for a twist.
- Serve right after baking to keep the texture perfect.
