Spinach and Artichoke Dip No Mayo
Spinach and artichoke dip no mayo made with cream cheese and Parmesan. A creamy, cheesy spinach artichoke dip ready in 25 minutes on the stovetop
Ingredients
- 1 (12 ounce) jar artichoke hearts diced
- 1 (10 ounce) box frozen chopped spinach thawed
- 16 ounces cream cheese
- 3/4 cup grated Parmesan Cheese
- 1/2 teaspoon garlic salt
Instructions
- In a medium saucepan, heat the cream cheese over medium heat until it starts to melt.16 ounces cream cheese.
- Add the thawed and squeezed spinach and the diced artichoke hearts to the saucepan. Stir to combine.1 (10 ounce) box frozen chopped spinach,1 (12 ounce) jar artichoke hearts.
- Stir in the grated Parmesan cheese and garlic salt. Mix until all ingredients are well combined and heated through.3/4 cup grated Parmesan Cheese,1/2 teaspoon garlic salt.
- Continue to cook on low heat, stirring frequently, until the dip is hot and the cheese is melted.
- Taste and adjust seasoning if necessary.
Notes
No need to boil the artichokes if you're using canned or jarred artichoke hearts; they are pre-cooked and ready to use. Also, don't dry the spinach till it's bone dry! You want some water in the pan. If the dip looks too dry, simply add a small amount of liquid in, water, milk, or heavy cream.
Nutrition
Serving: 1gCalories: 238kcalCarbohydrates: 4.3gProtein: 6.3gFat: 22.1gSaturated Fat: 12.9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5.7gCholesterol: 65.4mgSodium: 488mgPotassium: 92.6mgFiber: 0.01gSugar: 2.1gVitamin A: 857.2IUVitamin C: 0.01mgCalcium: 138.1mgIron: 0.1mg
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