Recipe Gluten Free
Recipe Gluten Free
Spinach Artichoke Dip
Serves
10
Prep Time
5 min
Total Time
40 min
The Crowd Favorite, Now With Meatballs
A rich, baked spinach artichoke dip made with cream cheese, parmesan, mozzarella, and Greek yogurt, served alongside Jones Chicken Meatballs for a shareable appetizer that operators can batch ahead and guests will come back to.
Ingredients
- 16 oz. Jones Dairy Farm Chicken Meatballs
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 garlic clove, minced
- 1 (14 oz.) can quartered artichoke hearts, drained and roughly chopped
- 8 ounces frozen spinach, defrosted, drained and finely chopped
Directions
Cook meatballs according to package instructions.
Heat oven to 350°F.
Combine cream cheese, sour cream, yogurt, parmesan cheese, mozzarella cheese and garlic in a large bowl. Mix until creamy. Stir in artichokes and spinach. Transfer to a greased baking dish.
Bake 20-25 minutes or until golden brown and bubbly. Serve alongside meatballs.
This recipe features
Chicken Meatballs
See Products in this Recipe
This recipe features
Chicken Meatballs
Related Menu Ideas
Recipe
Bacon Meatball Carbonara
Recipe Gluten Free
