Spinach Artichoke Dip

SnackOven30 minServes 8VegetarianGluten-free

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 can (14 oz) artichoke hearts, chopped
• 10 oz spinach, cooked and squeezed dry
• 1 cup shredded mozzarella
• 1/2 cup parmesan

Amounts are scaled from the original 8 servings; cooking times may change for bigger batches.

Steps

1. Heat the oven to 375°F.
2. Mix everything, saving a little mozzarella for the top.
3. Spread in a small baking dish, top with the rest of the cheese and bake 20-25 minutes until bubbling.

Swaps

• Plain yogurt (Greek works best) can stand in for sour cream.
• Half-and-half or whole milk can replace cream; the sauce will be a little thinner, so simmer it a bit longer and do not boil hard.
• Kale, chard or frozen spinach (thawed and squeezed) all work instead of fresh spinach.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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