Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons salted butter
  • 2 teaspoons finely minced garlic
  • 1/4 cup finely chopped yellow onion
  • 4 heaping cups fresh spinach
  • 8 ounce package cream cheese (softened)
  • 1 cup mozzarella cheese (grated)
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup freshly grated Romano cheese
  • 1/3 cup sour cream
  • 14 ounce can artichoke hearts (quartered and drained)

Instruction

  • Preheat oven to 350°F.
  • In a large skillet over medium-low heat, saute the onion and garlic in 2 tablespoons of butter until onion is soft and translucent and beginning too caramelize - about 10 minutes. Keep the heat low enough that the garlic doesn’t burn.
  • Add the spinach to the skillet and continue cooking, stirring occasionally, over low heat until spinach wilts (2-3 minutes more).
  • In a medium bowl stir together cream cheese, mozzarella cheese, ½ of the parmesan and romano cheeses, sour cream, and the drained artichoke hearts until combined.
  • Stir the spinach mixture into the cream cheese mixture.
  • Mound ingredients into a deep dish 5” round casserole dish (you can alternately use a pie plate or larger/shallower dish). Bake, covered with aluminum foil, for 30 minutes until dip is hot and bubbly all the way through.
  • Remove aluminum foil and top with the remaining Parmesan and Romano cheeses. Place under the broiler for 1-2 minutes longer to brown the cheese on top.
  • Serve hot with tortilla chips and a side of salsa.