Artichoke Spinach Dip No Mayo Food

BAKED SPINACH-ARTICHOKE DIP WITHOUT MAYO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Place thawed spinach in a kitchen towel; wrap tightly to squeeze out excess water until spinach is just damp. Set aside.
• Mix cream cheese, sour cream, onion powder, salt, and pepper together in a large bowl until smooth and creamy. Add artichoke hearts, drained spinach, hot sauce, and garlic; mix well. Add in 1 cup mozzarella cheese and 1/4 cup Parmesan cheese; mix well. Pour into the prepared baking dish and sprinkle with extra cheese if you like a crispy, bubbly cheese layer on top.
• Bake in the preheated oven until bubbly and slightly browned on top, about 30 minutes.

ARTICHOKE & SPINACH DIP (NO MAYO!)

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together until well mixed.
• Spoon into greased 1 1/2 quart casserole.
• Bake 25-30 minutes until hot.

SPINACH ARTICHOKE DIP (NO MAYO)

Steps:

• Preheat oven to 350°.
• Combine all ingredients in a medium bowl and mix thoroughly.
• Spread into an 8x8'' baking pan or similar ovenproof dish (should be able to contain about 3 cups.).
• Bake for 15-20 minutes or until bubbly. Serve hot with bagel chips, rye bread slices, tortilla chips, cheese crackers, pita, etc!
• Hint: Throw everything together in a stand mixer for quick and easy stirring!
• Hint: Grate your own Parmesan or use the fancy shredded kind for a smoother dip.
• Hint: Can be made in advance (up to 1 day) and kept in the fridge until ready to heat.
• Hint: Can be doubled and placed in a 9x13'' pan.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

BAKED SPINACH ARTICHOKE DIP (WITHOUT MAYO)

Steps:

• Preheat the oven to 350ºF/180ºC.
• Finely chop the onion, mince garlic, and grate all three kinds of cheese (using a handheld box grater or a food processor disk to save time).
• In a large (oven-safe) skillet, melt the butter and add the onions. Sauté for a few minutes over medium heat, until translucent. Add the garlic and stir.
• Add the flour and stir to combine. Cook for 15-20 seconds, stirring often.
• Add the milk, garlic and onion powder, nutmeg (optional), and salt and pepper. Stir to combine and then cook, stirring constantly, for a couple of minutes, until the mixture thickens.
• Stir in the cream cheese and parmesan cheese - cook until it melts.
• Add the artichoke and spinach, stirring for 1-2 minutes until the spinach begins to wilt.If you're worried about the fresh spinach adding too much moisture to the dip, you can gently wilt it first by steaming/sauteing in another pan, then allow it to cool slightly and squeeze out the excess liquid. However, I haven't found this necessary.
• Sprinkle the mozzarella over the top and then transfer the skillet to the oven to bake for 20 minutes until bubbling and golden-brown. Remove from the oven and enjoy your warm spinach artichoke dip with the dipping tools of your choice!

ARTICHOKE SPINACH DIP

Steps:

• Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
• Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.

AMAZING NO COOK SPINACH ARTICHOKE DIP

Steps:

• Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl.
• Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.

RACHAEL RAY SPINACH AND ARTICHOKE DIP (NO MAYO OR CREAM CHEESE)

Steps:

• To a medium saucepot, preheated over moderate heat, add about 2 tablespoons extra virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves.
• Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour a minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings to your taste.
• Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone. The bowl is the best part as it absorbs juices from the dip.

LOW FAT SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 375F and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (Pam).
• Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
• Add roasted bell pepper and Parmesan cheese and pulse until creamy.
• To bake dip: Place mixture into prepared baking dish; add spinach and stir until combined.
• Bake for 25 minutes, stirring half way through.
• Dip is done when browned and bubbly around the edges.
• To keep warm, lower temperature in oven to 250F and stir every 10 minutes until dip is served.
• For microwave directions: Place mixture into microwave safe dish (1.5-2qt), add spinach and stir until combined.
• Cover with plastic wrap, leaving room for steam to escape.
• Microwave on HIGH for 7 minutes or until dip is hot and boiling on the sides - microwaves vary, check often.
• Mix well before serving.

FAMOUS HOT ARTICHOKE SPINACH DIP

Steps:

• Boil frozen spinach and artichoke hearts in 1 cup of water for ten minutes.
• Drain in colander.
• Heat cream cheese in microwave until soft and creamy.
• Mash in spinach and artichokes and stir well.
• Add remaining ingredients and combine. No baking required!
• If desired, top with roma tomatoes but don't stir into dip.
• Serve HOT HOT HOT HOT HOT immediately with toast points, party bread or chips. DO NOT SERVE COLD OR IT WILL BE VERY YUCKY!