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Spinach and artichoke dip in a dish with some tortilla chips next to it.
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5 from 1 vote

Spinach and Artichoke Dip (No Mayo)

A creamy spinach and artichoke dip with mascarpone and sour cream made with fresh spinach, garlic, and marinated artichokes best served hot with pita or tortilla chips. It's an easy appetizer and a classic take on spinach and artichoke dip with no Mayo.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Diet: Vegetarian
Servings: 6 servings
Calories: 173kcal
Author: Vincent DelGiudice
Cost: $10

Equipment

  • 1 large bowl
  • 1 oven safe dish

Ingredients

  • 8 oz mascarpone
  • ½ cup sour cream
  • 1 cup chopped artichokes
  • 1.5 cups fresh spinach, chopped
  • ½ cup parmesan cheese
  • 1 cup mozzarella cheese
  • 1 tablespoon garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat the oven to 375℉.
  • Combine sour cream, mascarpone, mozzarella, and parmesan cheese in a bowl until mixed. Pour in the artichokes, spinach, garlic, salt, and pepper. Combine well.
  • Pour the mixture into an oven-safe dish. Bake for 25-30 minutes and then allow to cool for 15 minutes before serving. Serve with chips or pita!

Notes

  1. Expect the dish to be very saucy when you take it out of the oven. When it cools for 15 minutes it will thicken slightly. 
  2. Top the dip with mozzarella cheese before you put it in the oven for a melty cheesy topping. 

Nutrition

Calories: 173kcal | Carbohydrates: 4g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 681mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1366IU | Vitamin C: 10mg | Calcium: 231mg | Iron: 1mg