Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, pressed or minced
  • Pinch of salt
  • 10 ounces frozen chopped spinach), thawed*
  • 1 jar (12 ounces) marinated artichokes or 1 can (15 ounces) canned artichokes in water, drained and chopped
  • 8 ounces sour cream or Greek yogurt
  • 2 ounces crumbled feta or goat cheese (about 1/2 cup)
  • 6 ounces freshly grated part-skim mozzarella (about 1 1/2 cups), divided
  • 3 dashes of your favorite hot sauce (I recommend Cholula)
  • Freshly ground black pepper
  • For serving: Tortilla chips, pita wedges, small slices of toasted bread, crackers, or crisp, firm veggies

Instruction

  • Preheat the oven to 400 degrees Fahrenheit.
  • In a large skillet over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion and bell pepper are nice and tender, about 5 to 7 minutes. Meanwhile, squeeze as much moisture out of the thawed spinach as possible.
  • Add the spinach and artichoke to the pan and cook for 1 minute, using your spatula to break up any hunks of spinach.
  • Remove the skillet from the heat and add the sour cream, feta and two-thirds of the mozzarella (about 1 cup). Stir until the ingredients are all mixed together. Season to taste with additional salt, some black pepper, and a few dashes of hot sauce (more if you want more of a kick).
  • Transfer the mixture to a small casserole dish (about 1-quart capacity) and spread it evenly into the pan. Sprinkle the remaining mozzarella over the contents. Bake until the top is golden brown, about 18 to 25 minutes.
  • Let the dip cool for a few minutes (it’s crazy hot) and serve with your dipping vehicle of choice. This dip keeps well for up to 4 days in the refrigerator, covered.