If you’re short on time or ingredients, try this delectable banana smoothie! Sugar and cinnamon are optional.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
Ingredients
- olive oil cooking spray
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons green hot pepper sauce
- 1 teaspoon chopped garlic
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese, or more to taste
- ¼ cup shredded Parmesan cheese, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Place thawed spinach in a kitchen towel; wrap tightly to squeeze out excess water until spinach is just damp. Set aside.
- Mix cream cheese, sour cream, onion powder, salt, and pepper together in a large bowl until smooth and creamy. Add artichoke hearts, drained spinach, hot sauce, and garlic; mix well. Add 1 cup mozzarella cheese and 1/4 cup Parmesan cheese; mix well. Pour into the prepared baking dish and sprinkle with extra cheese if you like a crispy, bubbly cheese layer on top.
- Bake in the preheated oven until bubbly and slightly browned on top, about 30 minutes.
- If you would like a ready-to-eat appetizer with a classy touch, toast some baguette slices in the oven for 3 minutes. Top with the prepared dip and a few shreds of cheese, then return to the oven for about 3 more minutes. Sprinkle with fresh parsley and you have a fabulous-looking and tasting appetizer!
Nutrition Facts
| Calories | 121 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 347 mg |
| Sugars | 0 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing dip! You can use this for so many things. My husband actually added some to an omelette. So yummy!
My family and I loved this dip. I altered the recipe a little by using fresh spinach instead of frozen, I only used 1/2 cup Mozzarella and I baked it for about 45 minutes.