Ingredients
Scale
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Tortilla chips or fresh vegetables for serving
Instructions
- Gather all ingredients including artichoke hearts, cream cheese, sour cream, cheeses, spinach, garlic, and lemon juice. Chop artichokes and spinach.
- In a mixing bowl, blend cream cheese and sour cream until smooth. Add artichokes, garlic, and spinach.
- Stir in mozzarella, Parmesan, and lemon juice; season with salt and pepper. Heat on low until cheese begins to melt.
- Transfer to a baking dish, spread evenly, and bake at 350°F (175°C) for about 20 minutes until golden and bubbly.
Notes
- Leftovers can be stored in an airtight container for 3-4 days.
- Reheat in the oven until warmed through.
- Freeze before baking, thaw in the fridge overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 230 Kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg