This baked spinach artichoke dip is creamy, made with fresh or frozen spinach, and totally gluten free. It's also low carb and paired with fresh cut veggies makes a great keto dish!
Preheat your oven to broil (or the highest setting if you don't have a broil)
Spray your baking dish with nonstick cooking spray.
Using a frying pan, sauté the garlic in olive oil on medium high heat for 30 seconds.
Add spinach by the handful letting each handful wilt before adding more spinach. Stir frequently until most of the liquid had evaporated (this should take about 3 minutes)
Add in the chopped artichoke hearts.
Reduce the heat to low and add in the cream cheese, sour cream, mozzarella cheese, and mayonnaise. Season with salt and pepper to taste.
Pour into the baking dish and top with grated parmesan cheese.
Place into the oven and broil until the top is golden brown and bubbling this should only take about 5 minutes. Watch closely to ensure it does not burn!
Carefully remove from oven and let rest 3-4 minutes before serving.
Notes
If you do not have a broiler setting, bake at 450 F for about 12-13 minutes until bubbly and golden brown.note: nutrition information is provided as a courtesy, but may not accurately reflect the final nutrition composition of your final dish depending on ingredients, substitutions, and serving size.
see the full blog post above post for:
ingredient and equipment suggestions & substitutions,