Description
This Cheesy Spinach and Artichoke Bake is a comforting blend of creamy ingredients and savory flavors, perfect for cozy nights in.
Ingredients
Scale
- 8 oz Fresh spinach (Use baby spinach for tender leaves)
- 14 oz Artichoke hearts (Canned or jarred, drained well)
- 8 oz Cream cheese (Softened for easier mixing)
- 1/2 cup Sour cream (Lightens the creaminess)
- 1 cup Mozzarella cheese (Shredded)
- 1/2 cup Parmesan cheese (Grated)
- 2 cloves Garlic (Minced)
- 1/2 cup Mayonnaise (Helps bind ingredients)
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
- In a skillet, warm olive oil over medium heat, add minced garlic until fragrant, then toss in baby spinach, cooking until just wilted.
- In a large bowl, beat softened cream cheese, sour cream, and mayonnaise until smooth, then season with salt and pepper.
- Fold in the drained artichoke hearts and sautéed spinach-garlic mixture until evenly combined.
- Spread the mixture into your prepared dish, then sprinkle with mozzarella and Parmesan.
- Bake for 20–25 minutes until cheese is bubbling and edges are golden brown, then let rest for 5 minutes before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg