Spinach Artichoke Dip

• servings: 12 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

3 tablespoons olive oil

5 cloves garlic (minced)

16 ounces frozen spinach (thawed and squeezed out to remove liquid, chopped)

salt and pepper (to taste)

2 14-ounce canned artichoke hearts (drained and squeezed out to remove liquid, chopped)

12 ounces cream cheese (softened)

1/4 cup sour cream

1/2 cup mayonnaise

1/2 cup Pecorino Romano (grated)

1/4 teaspoon crushed hot red pepper flakes

1 1/2 cups mozzarella (shredded)

Directions

Preheat oven to 350f and set one rack in the middle and one towards the top of the oven.

Heat a large pan with the olive oil to medium heat and add the garlic. Cook for 1 minute or until fragrant, then add the spinach. Cook the spinach for 2-3 minutes or until most of the water has evaporated. Season with hot red pepper flakes and salt to taste.

In a large mixing bowl, combine the cooked spinach, cream cheese, sour cream, mayonnaise, artichoke hearts, Pecorino, and mozzarella cheese. Mix very well.

Taste test the dip and if needed season with salt and pepper. Place the dip in a 9x13" baking dish. Bake for 20 minutes in the middle of the oven then move the dish to the top and broil for 2-3 minutes or until bubbly but not burnt. Serve with tortilla chips, crackers, or pita chips. Enjoy!

Nutrition

• Calories: 236 kcal
• Total Fat: 19.2 g
• Saturated Fat: 8.7 g
• Cholesterol: 40 mg
• Sodium: 293 mg
• Total Carbohydrate: 11.5 g
• Dietary Fiber: 4.2 g
• Total Sugars: 1.5 g
• Protein: 7.4 g