The Pioneer Woman Tasty Kitchen
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Baked Spinach Artichoke Dip

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Level: Easy

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Description

If you’re looking for a delicious, easy-to-prepare appetizer for your next gathering, this baked spinach artichoke dip is just the thing! Whether you’re hosting a group, or attending a potluck, this keto dip is sure to be a total crowd pleaser! Made without mayo and ready in just 30 minutes, it’s a healthier option that doesn’t require a lot of planning!

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 cup Diced Yellow Or White Onion
  • 3 cloves Garlic, Minced
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 10 ounces, weight Chopped Spinach, Thawed, Drained And Squeezed Of Moisture
  • 1 can (14 Oz. Size) Artichokes, Drained And Chopped
  • 4 ounces, weight Sour Cream
  • 8 ounces, weight Cream Cheese
  • 1-½ cup Shredded Mozzarella Cheese, Divided
  • ½ cups Freshly Grated Parmesan Cheese, Divided

Preparation

Preheat oven to 400ºF.

Heat olive oil in a pan on the stove over medium-high heat. Add onion, garlic, salt and pepper. Cook until onions are translucent. Reduce heat to low.

Add drained spinach and chopped artichokes to the pan and stir until combined. Turn heat off and set the mixture aside.

In a medium bowl, combine sour cream and cream cheese. Stir until combined and mostly smooth. Add half of the shredded mozzarella cheese and half of the freshly grated Parmesan to the bowl and stir until combined.

Add the spinach, artichoke, onion and garlic mixture to your bowl and stir until very well combined. Transfer to a medium-sized baking or casserole dish and top with the remaining half of mozzarella cheese and Parmesan cheese.

Bake for 20 minutes, or until the top layer of cheese is browning around the edges. Remove from oven and let dip cool for 10 minutes before serving. Goes great with chips, crackers, rye bread and veggies!

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