Rating: 4.5 stars
168 Ratings
  • 5 star values: 135
  • 4 star values: 23
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2

I've always enjoyed hot spinach artichoke dip, but it always struck me as a little oily. I decided to try a mayo-less version, and then raised the stakes even higher by excluding the sour cream as well. To counter this, a bit more cheese was added, and the results were amazing. A rich, creamy, cheesy, not greasy dip.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.

  • Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.

  • Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.

  • Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.

Cook's Note:

You can use one larger baking dish instead of the two ramekins to bake the dip.

Nutrition Facts

284 calories; protein 12.7g; carbohydrates 8.8g; fat 22.9g; cholesterol 70.5mg; sodium 636.8mg. Full Nutrition
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