Spinach Artichoke Dip
Take your appetizers to the next level by serving hearty Jones pork or chicken meatballs alongside this savory, cheesy spinach artichoke dip.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 package (16 oz.) | Jones Dairy Farm No Antibiotics Ever Pork or Chicken Meatballs |
| 8 ounces | cream cheese, softened |
| 1/2 cup | sour cream |
| 1/2 cup | Greek yogurt |
| 1/2 cup | shredded parmesan cheese |
| 1/2 cup | shredded mozzarella cheese |
| 1 | garlic clove, minced |
| 1 (14 oz.) can | quartered artichoke hearts, drained and roughly chopped |
| 8 ounces | frozen spinach, defrosted, drained and finely chopped |
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Directions
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Cook meatballs according to package instructions.
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Heat oven to 350°F.
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Combine cream cheese, sour cream, yogurt, parmesan cheese, mozzarella cheese and garlic in a large bowl. Mix until creamy. Stir in artichokes and spinach. Transfer to a greased baking dish.
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Bake 20-25 minutes or until golden brown and bubbly. Serve alongside meatballs.
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