Ingredients
Scale
- 3 Tbsp. Olive oil
- 5 Cloves Garlic, minced
- 16 oz. Frozen spinach thawed and squeezed out to remove liquid, chopped
- 2 14-oz. Canned Artichoke hearts drained and squeezed out to remove liquid, chopped
- 12 oz. Cream cheese, softened
- 1/4 Cup Sour cream
- 1/2 Cup Mayonnaise
- 1/2 Cup Pecorino Romano grated
- 1 1/2 Cups Mozzarella, shredded
Instructions
- Preheat your oven to 350°F.
- In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Stir in the spinach and cook for 2-3 minutes, until most of the moisture has evaporated. Season with a little salt and pepper.
- In a large mixing bowl, combine the cooked spinach, cream cheese, sour cream, mayonnaise, artichoke hearts, Pecorino Romano, and mozzarella. Mix thoroughly until well combined.
- Transfer the dip to am 8×8 baking dish (or 1.5 qt casserole dish) spreading it evenly.
- Bake on the middle rack for 20 minutes until creamy and piping hot.
- Serve warm with tortilla chips, crackers, or wam sliced baguette bread.
