Spinach Artichoke Veggie Bake

• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup diced onion
• 8 ounces refrigerated crescent rolls

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine spinach, artichoke hearts, cheeses, sour cream, mayonnaise, garlic, black pepper, and red pepper flakes if using.
3. 3 Stir in the diced bell peppers and onion.
4. 4 Unroll crescent rolls in a greased 9x13 inch baking dish, pressing seams together to form a crust.
5. 5 Spread the spinach-artichoke mixture evenly over the crust.
6. 6 Bake for 35 to 40 minutes, or until the top is golden and bubbly.
7. 7 Let cool for 5 minutes before serving.

Nutrition

Tips

• For a healthier option, use Greek yogurt in place of sour cream.
• Add a handful of sun-dried tomatoes for extra flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for a satisfying meal.

FAQ