Thaw the frozen chopped spinach and drain any excess water. Chop the artichoke hearts into small pieces
In a mixing bowl, combine the drained spinach, chopped artichokes, mayonnaise, sour cream, shredded mozzarella, grated Parmesan, minced garlic, onion powder, garlic powder, salt, black pepper, and red pepper flakes. Mix well until evenly combined
Grease a baking dish (such as an 8x8-inch dish) with olive oil
Transfer the mixture to the greased baking dish, spreading it evenly
Bake in the preheated oven for approximately 25-30 minutes or until the dip is hot and bubbly, and the top is golden brown
Remove from the oven and let it cool slightly before serving
Serve the Spinach Artichoke Dip with tortilla chips, sliced baguette, or vegetable sticks
Ingredients
1 cup frozen Urban Meadow chopped spinach, thawed and drained
14 oz can artichoke hearts, drained and chopped
1/2 cup Urban Meadow mayonnaise
1/2 cup sour cream
1 cup Urban Meadow shredded mozzarella cheese
1/2 cup grated Urban Meadow Parmesan cheese
1 clove of garlic, minced
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes, optional
1 tbsp Urban Meadow olive oil, for greasing the baking dish
for serving Tortilla chips, bread slices, or vegetable sticks
