A creamy and flavorful Spinach and Artichoke Dip recipe, perfect as an appetizer. It can be served immediately or broiled with extra mozzarella for a cheesy crust.
Add olive oil to a pan on medium heat. Add the 4 cloves of minced garlic, one 14 ounce can of drained and finely chopped quartered artichoke hearts, about 10 to 12 ounces of finely chopped fresh spinach, a half cup of whole milk, 8 ounces of room temperature cream cheese, 1 cup of sour cream, 1 cup of grated Parmesan, and 1 cup of shredded mozzarella. Season with salt, pepper, and chili pepper flakes. Cook until heated through and all ingredients are well combined and creamy. You can eat it right away or put it under the broiler with additional mozzarella until bubbly and golden. Serve with tortilla chips, pita chips, or crostinis.
