Print
Ingredients
Scale
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 16 ounces frozen spinach, thawed and squeezed to remove liquid, chopped
- Salt and pepper, to taste
- 2 (14-ounce) cans artichoke hearts, drained and squeezed 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 red pepper flakes
- 1 1/2 cups mozzarella, shredded
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a large skillet and sauté minced garlic until fragrant.
- Add chopped spinach and cook for 2-3 minutes, seasoning with salt and crushed red pepper flakes.
- In a mixing bowl, combine sautéed spinach, cream cheese, sour cream, mayonnaise, chopped artichokes, Pecorino Romano, and mozzarella until well blended.
- Adjust seasoning as necessary.
- Transfer mixture to a 9×13-inch baking dish and bake for 20 minutes.
- Broil on the top rack for an additional 2-3 minutes for a golden finish.
Notes
Using fresh spinach can enhance the flavor of the dip.
Ensure frozen spinach is thoroughly dried to avoid a watery texture.
Broiling adds a beautiful bubbly top, enhancing the presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 310
- Sugar: 2
- Sodium: 450
- Fat: 24
- Saturated Fat: 9
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 9
- Cholesterol: 40