Spinach and Artichoke Dip (No Mayo)

hand holding a pita cracker with a pan of spinach artichoke dip

4.67 from 12 votes

Spinach and Artichoke Dip (No Mayo)

You'll love this baked spinach-artichoke dip! It includes Asiago, Parmesan and cream cheese, red onions and a touch of spicy heat. Serve with pita crackers, carrot sticks or crostini.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: Italian-American

Servings: -12

Calories: 181kcal

Author: Mamma C

Ingredients

2 (10-ounce) packages frozen chopped spinach
2 (14-ounce) cans quartered artichoke hearts (Or use 18 ounces frozen artichoke hearts from Trader Joe's.)
¼ large red onion
2 tablespoons salted butter
2 tablespoons all-purpose flour
5 ounces whipping cream (see notes)
7 ounces 2% milk
1 8 oz. block cream cheese (light is fine)
1 ¼ cups grated Asiago cheese
¾ cup freshly grated Parmesan cheese (divided use)
⅔ teaspoon red pepper flakes
⅓ teaspoon salt
¼ teaspoon garlic powder

Instructions

Preheat your oven to 375 degrees F. Thaw the frozen spinach in the microwave. (I can fit the contents of two packages in a glass 9x13 pan and use high heat for 5 minutes.)
While the spinach is in the microwave, peel and chop ¼ of a large red onion. Grate the cheeses in a blender or food processor.
When the spinach is thawed, drain out the liquid in the sink by grabbing small handfuls of spinach and squeezing them over a strainer. Set the dried spinach in a large mixing bowl.
Drain the artichoke hearts. (If using frozen ones, thaw them in the microwave and drain.) Roughly chop the artichoke hearts, leaving some chunks. Pat them dry with a paper towel and add them to your large mixing bowl.
In a medium saucepan, melt the butter over medium-high heat. Add the chopped onions and cook them until they are just becoming tender. Add the flour and stir to mix. Continue stirring for another minute.
Add the whipping cream and milk, stirring (or whisking) as you go. Continue stirring, and when the mixture thickens, add the block of cream cheese. Continue stirring, until the cream cheese melts and the sauce is smooth and thick.
Turn off the heat and stir in the Asiago, ½ cup Parmesan, red pepper flakes, salt and garlic powder. Pour the sauce over the vegetables in your large mixing bowl and mix well.
Transfer the dip to a greased 9x13 pan (or use two pie dishes or crocks). Spread the dip evenly and top with the remaining ¼ cup Parmesan.
Bake the dip for 20-25 minutes, or until it's bubbly and browned to your liking.
Serve with pita crackers, carrot sticks, red pepper strips or crostini. It's best not to use anything too salty, since the dip has enough sodium already. Store leftovers covered in the refrigerator for up to four days. You also can freeze the leftovers and reheat them in the oven or microwave.

Video

Notes

If you can find frozen artichoke hearts, use them. They're available at Trader Joe's.
You can use 12 ounces of evaporated whole milk in place of the whipping cream and low-fat milk.
You can assemble the dip a couple of days ahead, then bake it the day you serve it. You can even bake it ahead of time and then reheat it the day you serve it.

Nutrition