2cupsfresh spinachor 6 oz frozen, thawed and drained
1/4cupplain Greek yogurtor sour cream
1/4cupmayonnaise
1/4cupmozzarellashredded
1/4cupparmesan cheeseshaved
1/4cuppecorino romano cheesegrated
1Tbspgarlicminced
1/4tspground black pepper
Instructions
Drain the artichoke and frozen spinach if using. Chop the artichokes into bite sized pieces.
Add the rest of the ingredients to a large bowl and mix well. Add the artichokes and spinach to the bowl and mix.
Pour into a 10 inch skillet or casserole dish and bake at 375F until bubbling and brown. About 15 minutes.
Serve with bread or tortilla chips.
Video
Notes
You may substitute plain Greek yogurt for sour cream as desired. Using different cheeses (grated vs shredded vs shaved) will bring more texture and different melting consistencies to the dip for a multi-level feel. Our cheeses of choice are shredded mozzarella, shaved parmesan cheese, grated pecorino romano cheese, and cream cheese. I would recommend fresh blocks of cheese over store-bought pre-shredded cheese to avoid a grainy texture.