
Ingredients
- 1 bag (10 ounces) fresh baby spinach
- 1/4 cup extra virgin olive oil
- 2 tablespoons minced garlic (about 3 cloves)
- 2 blocks (8 ounces each) cream cheese, softened
- 1 container (8 ounces) sour cream
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1 teaspoon red pepper flakes
- 1/2 tablespoon lemon juice
- 3/4 cups grated Italian blend cheese, divided
Instructions
- Tear spinach into bite-size pieces and remove stems.
- In a large frying pan, cook spinach with garlic in olive oil until spinach is wilted, but still bright green (about 3 minutes).
- Add cream cheese and sour cream, mixing well.
- Remove from heat.
- Stir in artichoke hearts and red pepper flakes.
- Add the lemon juice and 1/4 cup of the cheese, and mix well.
- Spread into the bottom of a 9-by-13-inch baking dish or a 12-inch cast iron skillet.
- Sprinkle with remaining cheese.
- Set the oven to broil and place the pan/skillet on the rack in the center of the oven.
- Broil until cheese is melted, bubbly and slightly browned. This will not take very long (about 5 minutes), so watch closely.
- Remove from oven.
- Serve hot with chips, veggies or bread.