Ingredients
- 1 teaspoon unsalted butter, for greasing skillet
- 2 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 6 ounces fresh spinach
- Kosher salt
- 4 ounces cream cheese, at room temperature
- 1/4 cup sour cream
- 1 cup grated mozzarella cheese
- 1 cup grated Parmesan cheese
- 14 ounces canned artichoke hearts, drained and roughly chopped
- 1/2 teaspoon crushed red pepper
- Freshly ground black pepper, for sprinkling
Directions
- Preheat the oven to 400°F. Use the butter to grease a small cast-iron skillet and set aside.
- In a medium skillet or cast-iron skillet over medium heat, sauté the garlic in the olive oil until lightly browned. Add the spinach to the pan with 1/4 teaspoon salt, stirring until the spinach is fully wilted. Transfer the spinach from the pan into a small bowl, squeezing out any excess liquid.
- Combine the cream cheese and sour cream in a large bowl and mix with a fork until fully blended. Add 3/4 cup of the mozzarella and 3/4 cup of the Parmesan and mix. Roughly chop the spinach and add it to the cheese mixture. Add the artichokes, crushed red pepper, and 1/4 teaspoon salt to the bowl and mix well.
- Transfer the cheese and spinach mixture to the prepared pan. Sprinkle the remaining 1/4 cup mozzarella and remaining 1/4 cup Parmesan evenly on top. Sprinkle with black pepper.
- Bake the dip for 20 minutes, or until golden brown and bubbling. Let cool for 10 minutes and serve.
