Pregnancy Friendly Spinach Artichoke Dip
Total time40 min
Prep time15 min
Cook time25 min
4.7(11)
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Learn more →Ingredients
8 servings
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 2 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes (optional)
- salt and pepper, to taste
For serving
- crackers, bread, or tortilla chips, for serving
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish and set aside.
- 2
In a large mixing bowl, beat the softened cream cheese with a hand mixer or wooden spoon until smooth and lump-free.
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