Fructose Free Spinach and Artichoke Dip
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Learn more →Ingredients
8 servings
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 5 oz fresh baby spinach
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
Ingredient noteA serving of up to about a third of a cup of canned artichoke hearts is low in fructose. This recipe contains only about 3 1/4 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid canned artichoke hearts, please tap it and change its rating to Red.
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- ¼ tsp crushed red pepper flakes
- ¼ tsp black pepper
- salt, to taste
For serving
- tortilla chips, sliced baguette, or crackers, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish and set aside.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just golden at the edges, about 1 minute.
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