Baked Spinach Artichoke Dip Best Ever Appetizer Quick & Easy @ourforeverfarm

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel is lower in fat, while ricotta is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is a cost-effective alternative.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone is often cheaper.

Drain the canned spinach in a colander and set aside.

Chop the artichoke hearts into bite-sized pieces and place them in a bowl.

Mash the drained spinach to remove as much liquid as possible.

In a bowl, combine the chopped artichokes and the drained spinach.

Add salt to taste and stir the mixture together.

Add mayonnaise to the mixture and stir until combined.

Add fresh parmesan cheese to the mixture and stir until combined.

Add half of the mozzarella cheese to the mixture and stir until combined.

Pour the mixture into a casserole dish.

Top the mixture with the remaining mozzarella cheese.

Wrap the casserole dish and refrigerate until ready to bake.

Preheat the oven to 350°F.

Bake for 20 to 30 minutes until hot and bubbly and the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens