Spinach and Artichoke Dip

Prep Steps

• 1 lb fresh spinach, roughly {do:chop}
• 8 oz cream cheese, at room temperature {do:soften}
• 1 can (14 oz) artichoke hearts, then chop {do:drain}
• 1 cup parmesan cheese {do:grate}
• 1 cup mozzarella cheese {do:shred}
• 2 cloves garlic {do:mince}

Wilt the Spinach

Preheat the oven to 350°F. In a large skillet over medium-high heat, cook until wilted...

• 1 lb fresh spinach, roughly chopped

Drain well, pressing out as much liquid as you can.

Mix

In a large mixing bowl, stir the spinach together with...

• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup parmesan cheese, grated
• 1/2 cup mozzarella cheese, shredded
• 2 cloves garlic, minced
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/4 tsp black pepper

Top & Bake

Spread the dip in a casserole dish and top with...

• 1/2 cup parmesan cheese, grated
• 1/2 cup mozzarella cheese, shredded

Bake 30–35 minutes, until bubbly. Broil 2 minutes more to brown the cheese.

Serve hot with...

• Tortilla chips (for serving)