5cupsfresh baby spinachlong stems removed and chopped
114.5 ozcan or jar of artichoke heartsdrained and chopped
¼cupPecorino Romano cheesegrated
¾cupMozzarella cheeseshredded, divided
salt & pepperto taste
Preheat oven to 350°F. Grease a medium baking dish with non-stick cooking spray and set aside.
Heat olive oil and minced garlic in a large skillet over medium heat. Add the fresh spinach and basil, seasoning with salt & pepper, to taste. Stir occasionally until spinach wilts, about 5 minutes.
Transfer the cooked spinach to a large bowl. Add in the chopped artichokes, sour cream, cream cheese, and mix together. Add the romano cheese along with half of the shredded mozzarella. Season with salt & pepper, as desired, and stir thoroughly.
Pour the mixture into your prepared baking dish, spreading evenly. Top with the remaining mozzarella cheese. Place in oven and cook approximately 25-30 minutes or until cheese is golden brown.
Remove from oven and serve.
Keyword appetizer, cream cheese, hot dip, spinach artichoke