This baked spinach artichoke dip is rich, creamy, and loaded with flavor—all without mayo. It’s a crowd-pleaser that’s surprisingly easy to whip up, and the whole thing comes together in just a few steps.
Over medium heat, melt the butter in a large skillet. Sauté the onions and the garlic until the onions turn translucent.
1 small Onion, 4 tablespoons butter, 1 tablespoon Garlic
Add handfuls of fresh spinach to the pan and let it cook down before adding more. Repeat this until all the spinach has been cooked down in the butter mixture. This entire process should take about 10-12 minutes. Set aside.
10 ounce spinach
In a large mixing bowl, thoroughly combine the cream cheese, sour cream, and Greek yogurt. Add the parmesan cheese, pepper, and artichoke. Stir well. Add the broth and stir until it’s fully incorporated into the mixture. It will be slightly soupy, but trust the process.
8 ounces Cream Cheese, 10 ounces Sour Cream, 2/3 cup Greek Yogurt, 2 cans Artichoke Hearts, 6 ounces Parmesan cheese, 1/2 teaspoon Black Pepper, 1/2 cup chicken broth
Fold in the spinach mixture and mozzarella.
8 ounces mozzarella cheese, 10 ounce spinach
Pour and spread evenly into a 4-quart baking dish. Bake for 30 minutes. Remove from the oven and serve immediately with crackers, tortilla chips, toasted French bread slices, bagel chips, etc. Enjoy!
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