Spinach Artichoke Dip and Meatball

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.

Spinach Artichoke Dip and Meatball
10
Servings
05 mins
Prep Time
40 mins
Total Time
Contains Gluten icon
Gluten Free

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

Directions

  1. Cook meatballs according to package instructions.

  2. Heat oven to 350°F.

  3. 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.

  4. Bake 20-25 minutes or until golden brown and bubbly. Serve alongside meatballs.

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