Spinach and Artichoke Dip

Every great party needs a dip and chances are the Mexican layer dip is probably already spoken for by someone in your friend group!  I’ve decided to bring back the very underrated spinach and artichoke dip and pair it with warm, half crunchy, half soft, baked pita bread (cue mouthwatering!).  This recipe is so easy, flavorful, and is sure to be a crowd pleaser at your next get together!

Spinach and Artichoke Dip: Party size

3 cloves garlic, minced

1 onion, diced small

1/2 teaspoon red pepper chili flakes

3 14oz. cans of quartered artichoke hearts: chopped

1 teaspoon salt

2 6oz. bags baby spinach

16oz. cream cheese

24oz. sour cream

1/2 cup mayonnaise

2 cups shredded mozzarella

1 cup shredded Pecorino Romano

1 cup grated Pecorino Romano

Preheat oven to 375 degrees.  In a large sauté pan on medium heat, coat bottom with olive oil and add garlic and onion.  Sauté for 3 minutes, add chili flakes.  Stir for another minute and add drained and chopped artichoke hearts.  Cook for 5 minutes.  Add salt and 1 package of spinach at a time until spinach begins to wilt.  Turn off heat.  In a stand mixer combine cream cheese, sour cream, mayo, and all cheeses.  Mix until incorporated.  Using a slotted spoon, add artichoke mixture to the mixer, draining excess liquid as you go.  Mix until everything is combined.  Spray a large Pyrex dish with non-stick cooking spray and add mix.  Top with more grated and shredded cheese, bake until golden brown and bubbling, about 45 minutes.  Enjoy with your favorite chips, or make your own out of pita bread!