Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 can (14 oz) marinated artichokes, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix chopped spinach and drained artichokes until well combined.
- Add softened cream cheese, sour cream, mozzarella cheese, garlic powder, salt, and pepper. Mix until smooth.
- Fold in panko breadcrumbs until evenly distributed.
- Scoop tablespoon-sized portions onto a parchment-lined baking sheet.
- Drizzle with olive oil and bake for 20 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- For a lighter option, substitute cream cheese with ricotta.
- Try adding spices like cayenne pepper for an extra kick.
- Store leftovers in an airtight container in the refrigerator for up to three days; reheat at 350°F (175°C) for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg