Pregnancy Friendly Spinach and Artichoke Dip
Total time40 min
Prep time15 min
Cook time25 min
4.8(20)
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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
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 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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