Spinach Artichoke Dip
The dip can be assembled and refrigerated up to 1 day in advance. Heat in a 400-degree oven until warmed through, 15 to 20 minutes, before broiling. Makes 12 to 16 servings (about 4 cups)
2 tablespoons 1 (8-ounce) package extra-virgin olive oil cream cheese, cubed 1 (14-ounce) can and at room quartered artichoke temperature hearts, drained and 1 cup (4 ounces) chopped shredded mozzarella 1 (11-ounce) package cheese fresh spinach, 1⁄4 cup (1 ounce) chopped, or one finely grated (10-ounce) package pecorino or frozen spinach, Parmesan cheese defrosted, drained
1⁄2 cup (4 ounces) and chopped sour cream
1⁄2 teaspoon garlic 1 tablespoon powder Cajun-style hot
1⁄2 teaspoon smoked sauce, such as paprika Frank’s RedHot
1⁄4 teaspoon crushed (optional) red pepper flakes Crackers, pita chips,
1⁄4 teaspoon fine salt, tortilla chips and/or plus more to taste celery sticks, for
serving
In a 10-inch cast-iron skillet over medium heat, heat the oil until shimmering. Add the artichoke hearts and spinach and sprinkle with the garlic powder, smoked paprika, red pepper flakes and salt, and cook, stirring occasionally, until the spinach has wilted and most of the liquid released from the vegetables has evaporated, 5 to 7 minutes. You may have to add the spinach in batches, adding more as it wilts.
Turn off the heat under the skillet. Add the cream cheese, mozzarella and pecorino or Parmesan cheeses, and stir until melted and evenly combined. Stir in the sour cream and hot sauce, if using, until evenly combined. Taste, and season with more salt, if needed.
Place a baking rack 5 to 6 inches from the broiler and set the oven to broil. Transfer the skillet to the oven and broil for 3 to 5 minutes, or until browned in spots. (If your broiler is on the bottom, transfer the skillet to the broiler drawer.)
Let cool slightly before serving with crackers, pita chips, tortilla chips and/or celery sticks.
Storage note: Leftovers can be refrigerated for up to 5 days.