No Mayo Spinach Artichoke Dip

Spinach and artichoke dip in a bread bowl on white plate.

5 from 1 vote

This No Mayo Spinach Artichoke Dip is a fantastic party starter! Oven Baked. Creamy cheesy filling, crowd pleaser. Vegetarian.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, dip

Cuisine: Western

Keyword: no mayo spinach artichoke dip

Servings:

Calories: 411kcal

Author: Adrianne

Ingredients

1 tablespoon olive oil
1 tablespoon garlic
1 large onion peeled and diced
500 grams/18 oz frozen spinach Note 1
500 grams/18 oz marinated artichoke hearts Note 2
¼ teaspoon salt
½ teaspoon pepper
250 grams/8 oz cream cheese
300 grams/10 oz sour cream
2 cups cheddar cheese grated
1 cob loaf with or without sesame seeds

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Spinach, onion and artichokes: place a large frying pan onto the stove top and turn the heat to high. Add the olive oil, garlic and diced onion, sauté for 1-2 minutes, then add the frozen spinach. Cook for 2-3 minutes until the spinach softens and thaws. Then add the chopped artichokes, salt and pepper. Cook for an additional minute, stirring to combine consistently.
Bread bowl: use a sharp knife and cutting board to slice the top of the cob loaf then make a circle with a border in the remaining bread. Use your fingers to pull the soft white bits out and set them aside. Take a basting brush and use this to baste olive oil over the cut surface of the bread.
Combine: use a spatula to transfer the combined dip into the hollowed bread bowl. Then place it onto a silicon baking mat in the centre of a baking tray with the extra bread bits around the side. Use cooking oil to spray the extra bread bits with olive oil.
Bake: place the baking tray into the oven and let it bake for an initial 10 minute period. Once this time us up, use oven mitts to remove the baking tray, set it on a heatproof surface and use tongs to remove the cooked bread bits. Once done return the baking tray to the oven and let the dip book for a further 20 minutes.
To serve: remove the dip from the oven when the cook time is up, use oven mitts to transfer it from the baking tray to the centre of a large serving platter. spread the extra toasted bits of bread around the base and serve warm!

Video

Notes

Note 1 - Frozen spinach: I like to use frozen spinach for the recipe as it saves using the food processor to blitz fresh spinach leaves. The quanity is 2 x 250 gram bags of frozen spinach. These are $1 each at my local grocery store. This is also slightly cheaper than a large bag if spinach will will cost around the $5-6 mark.
Note 2 - Artichokes: you will find artichokes in te supermarket aisle where the olives and sun dried tomatoes are. These are 'marinated artichoke hearts' or 'quartiers'. We drain the liquid but don't rinse them and then simply give them a chop before adding them to the dip.

Nutrition