Name: New York Times Spinach Artichoke Dip
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 large garlic clove, finely chopped; 1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped); Pinch of red-pepper flakes (optional); Kosher salt and black pepper; 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped; 8 ounces cream cheese, cut into 1-inch pieces; 4 ounces fresh mozzarella, torn or shredded; 4 ounces sour cream or full-fat Greek yogurt; ¼ cup Pecorino Romano or Parmesan, finely grated

2 tablespoons olive oil

1 large garlic clove, finely chopped

1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)

Pinch of red-pepper flakes (optional)

Kosher salt and black pepper

1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped

8 ounces cream cheese, cut into 1-inch pieces

4 ounces fresh mozzarella, torn or shredded

4 ounces sour cream or full-fat Greek yogurt

¼ cup Pecorino Romano or Parmesan, finely grated

New York Times Spinach Artichoke Dip

Ingredients

Steps

Nutrition Facts

New York Times Spinach Artichoke Dip

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts