Spinach Artichoke Dip

What you need

2 tbsp. olive oil
1 large garlic clove, finely chopped
12 oz. spinach
A pinch of crushed red pepper
Salt and pepper, to taste
2 cups artichoke hearts, cooked and chopped
8 oz. cream cheese
4 oz. Tillamook Shredded Mozzarella
4 oz. Smith Brothers Farms Sour Cream
¼ cup shredded parmesan cheese
Penny's Tortilla Chips, for serving

Instructions

Heat oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened – about 30 seconds.

Add spinach by the handful, making sure the leaves are completely wilted before adding the next. Add the crushed red pepper and season with salt and pepper. Continue to cook, stirring frequently. Add the cooked artichoke hearts and season once again with salt and pepper. Continue to cook for another two to three minutes.

Reduce heat and add cream cheese and mozzarella. With a wooden spoon or spatula, stir until all the cheese has melted. Stir in the sour cream followed by the parmesan. Season with salt and pepper.

Transfer to a serving dish and enjoy with tortilla chips or baguette slices.

Want to take it to the next level? Before serving, transfer to an ovenproof skillet. Place in the oven and broil for 5 to 8 minutes, until the top is golden and bubbling.