Snacks & Appetizers Gluten Free
Snacks & Appetizers Gluten Free
Spinach Artichoke Dip with Meatballs
Serves
10
Prep Time
5 min
Total Time
40 min
The Appetizer That Never Has Leftovers
This Spinach Artichoke Dip blends cream cheese, Greek yogurt, parmesan, mozzarella, and garlic with chopped artichoke hearts and spinach, then bakes until golden and bubbling. Serve it warm alongside Jones No Antibiotics Ever Homestyle or Chicken Meatballs for a crowd-pleasing appetizer that comes together in 40 minutes.
Ingredients
- 1 package Jones Dairy Farm No Antibiotics Ever Homestyle or 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.
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