Creamy Spinach & Artichoke Bake
Creamy Spinach & Artichoke Bake is the ultimate crowd-pleaser, blending rich, cheesy goodness with vibrant spinach and artichokes. This delightful dish promises an unforgettable experience at any gathering, whether you’re hosting game night or enjoying a cozy evening in. The warm, bubbling bake is perfect for dipping with crispy tortilla chips or toasted bread slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh spinach (chopped)
- 1 cup artichoke hearts (canned or frozen, drained and chopped)
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Sauté fresh spinach in a skillet over medium heat until wilted (about 3-4 minutes). Let cool slightly before chopping.
- In a mixing bowl, combine softened cream cheese, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
- Gently fold in chopped spinach and artichoke hearts until evenly mixed.
- Stir in half of the shredded mozzarella and pour the mixture into the greased baking dish. Smooth the top with a spatula.
- Top with remaining mozzarella and bake for 25-30 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
Keywords: For a lighter version, substitute Greek yogurt for sour cream. Add sun-dried tomatoes or jalapeños for extra flavor. Let leftovers cool completely before storing them in an airtight container for up to three days.