Spinach and Artichoke Dip with Dough Balls

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories

sour cream

🥗Healthier: plain yogurt

💰Cheaper: buttermilk

Plain yogurt provides a similar tangy flavor at a lower cost

Coarsely chop 8 ounces of fresh spinach and add it to a large bowl.

Coarsely chop a drained 14 ounce can of artichokes and add them to the bowl.

Add 8 ounces of softened cream cheese to the bowl.

Add 1 cup of sour cream to the bowl.

Add 1 teaspoon of minced garlic to the bowl.

Add 1/2 teaspoon of salt to the bowl.

Add 1/4 teaspoon of black pepper to the bowl.

Add 1 cup of shredded mozzarella cheese and 1/2 cup of parmesan cheese to the bowl.

Thoroughly mix the ingredients together to combine and distribute the cheeses.

In a 9 by 13 inch lined pan with parchment paper, pinch half inch size pieces of the beer pizza dough and gently form them into small balls.

Place the dough balls on the ends of the pan, surrounding the pan with more dough balls forming two layers wide and two layers thick until all the dough is used up.

Spread the spinach and artichoke dip into the pan with the ring of dough balls.

Cover the top of the dip with about 3/4 cup of mozzarella cheese.

Bake in the oven at 375 degrees Fahrenheit for 25 to 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens