Ingredients
Dip
- 8 ounces cream cheese, softened (for a creamier dip, use some milk or more cream cheese)
- 8 ounces low moisture mozzarella, grated
- 2 ounces romano cheese, grated
- 2 ounces parmesan, grated
- 1 Tbsp olive oil
- 2 cups frozen spinach
- 3 cloves garlic, grated
- 1/2 cup artichoke hearts
- Kosher salt
- Freshly ground pepper
- Toast or crackers (for serving)
Directions
Dip
- Into a large bowl add 8 ounces of softened cream cheese, 8 ounces of shredded low moisture of mozzarella, 2 ounces of shredded romano, and 2 ounces of parmesan.
- Preheat a nonstick pan with 1 Tbsp of olive oil before adding 2 cups of frozen spinach over a medium heat for 4-5 minutes.
- Next grate in 3 cloves of garlic and add ½ a cup of artichoke hearts. Cook for 1-2 minutes.
- Once cooked add the veggies to a large bowl with shredded cheese. Season with salt and pepper and then mix to combine.
- Place mixture into an oven safe serving vessel. Top with a generous grating of parmesan cheese before placing into a 375°F oven for about 20-25 minutes. Remove once golden brown.
- Serve and enjoy!