Spinach Artichoke Dip Recipe Without Cream Cheese: A Creamy Baked Dip Recipe They'll Fight Over Appetizers

Spinach and artichoke dip just may be my favorite dip recipe. My sons love it, too. It’s an appetizer they’re known to fight over! We’re not the only ones either, because this classic American dip has been popular since the 1950s.

This particular recipe is unique in that it doesn’t include cream cheese, which is helpful at this moment in time as cream cheese is hard to find in some grocery stores across the country.

Cuisine: American 
Prep Time: 20 minutes 
Cooking Time: 20 to 25 minutes 
Total Time: 40 to 45 minutes
Servings: 10

Ingredients:

• 1/2 cup fresh shallots, minced
• 2 packages (10 ounces each) chopped frozen spinach, thawed and drained
• 4 cloves garlic, minced
• 4 tablespoons unsalted butter
• 2 cans ( 8 ounces each) quartered artichoke hearts, drained
• 2 cups heavy cream
• 4 ounces garlic herb cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 1/4 cup freshly grated Parmesan cheese
• optional garnishes: chopped tomato, chopped green onions

Here's how to make it: 

1. Heat butter in a pot over medium heat. Add garlic and minced shallots. Cook, stirring until they're fragrant and softened, about 30 to 60 seconds.
2. Add thawed spinach to the pot. Season with salt and pepper. Stir frequently, until most of the liquid from the spinach has evaporated, about 3 minutes.
3. Add artichokes and season with salt and pepper. Cook for a few minutes, until heated through.
4. Reduce heat to low. Add garlic herb cheese. Stir until cheese has melted, about 3 minutes.
5. Stir in heavy cream and half the Parmesan cheese. Season with more salt and pepper and mix well again. Transfer dip to a small ovenproof skillet (6 to 8 inches). Top with remaining Parmesan cheese.
6. Bake in a preheated 400-degree F oven for about 20 to 25 minutes or until the top is golden and the dip is bubbling. Let cool for about 5 minutes. Add desired garnishes. Serve with tortilla chips, pita bread or crusty bread.

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