This warm, cheesy dip layers wilted baby spinach and chopped artichoke hearts into a rich blend of cream cheese, sour cream, and mayonnaise, all folded through with melty mozzarella and nutty Parmesan. A pinch of crushed red pepper flakes and black pepper keeps things savory with just a touch of heat, while the top gets baked until golden, bubbling, and spotted with brown at the edges. It's the kind of dip that goes straight from oven to table, best scooped up while the center is still molten and the cheese is pulling into long, gooey strands. Every component here is straightforward and easy to portion, which makes it simple to keep this one comfortably within a Low FODMAP spread. Serve it with your preferred low FODMAP dippers and it holds its own at any gathering, no one will guess how easy it was to pull together.
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A serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe contains only about 2/3 cup per serving, making it likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
A serving of up to about 1/3 cup of artichoke hearts is low in FODMAPs. This recipe contains only about 3 1/4 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid artichoke hearts, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish and set aside.
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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