- 2 tablespoons salted butter
- 2 teaspoons finely minced garlic
- 1/4 cup finely chopped yellow onion
- 4 heaping cups fresh spinach
- 8 ounce package cream cheese, softened
- 1 cup mozzarella cheese, grated
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated Romano cheese
- 1/3 cup sour cream
- 14 ounce can quartered artichoke hearts, drained
- Preheat oven to 350°F.
- In a large skillet over medium-low heat, saute the onion and garlic in 2 tablespoons of butter until onion is soft and translucent and beginning too caramelize – about 10 minutes. Keep the heat low enough that the garlic doesn’t burn.
- Add the spinach to the skillet and continue cooking, stirring occasionally, over low heat until spinach wilts (2-3 minutes more).
- In a medium bowl stir together cream cheese, mozzarella cheese, ½ of the parmesan and romano cheeses, sour cream, and the drained artichoke hearts until combined.
- Stir the spinach mixture into the cream cheese mixture.
- Mound ingredients into a deep dish 5” round casserole dish (you can alternately use a pie plate or larger/shallower dish). Bake, covered with aluminum foil, for 30 minutes until dip is hot and bubbly all the way through.
- Remove aluminum foil and top with the remaining Parmesan and Romano cheeses. Place under the broiler for 1-2 minutes longer to brown the cheese on top.
- Serve hot with tortilla chips and a side of salsa.
- Refrigerate in an airtight container for 4-5 days. Reheat in the microwave or in the oven.
- You can use frozen chopped spinach instead of fresh. It’s really important to squeeze all of the liquid out of the thawed frozen spinach. Use cheesecloth or a flour sack towel to squeeze out all the liquid you can so it doesn’t make the dip watery. If using frozen spinach, simply mix it into the cream cheese mixture.
- Chop the artichoke hearts into smaller pieces and/or chop the spinach into smaller pieces if you’d like.