The BEST spinach and artichoke dip! So cheesy, so rich, so creamy, so stinking easy. Sure to please everyone!

Prep: 20 minutes minutes
Cook: 20 minutes minutes
Yield: 8 servings

Ingredients

• 1 tablespoon olive oil
• ½ medium sweet onion, diced
• 3 cloves garlic, minced
• ¼ cup dry white wine
• 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
• ½ teaspoon crushed red pepper flakes
• 1 (8-ounce) package cream cheese, cubed
• 1 cup sour cream
• ½ cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ cups shredded mozzarella cheese

Instructions

• Heat olive oil in a large cast iron skillet over medium heat. Add onion and cook, stirring frequently, until translucent, about 2-3 minutes.
• Stir in garlic until fragrant, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the skillet.
• Stir in spinach, artichokes and red pepper flakes until warm and excess liquid has reduced, about 4 minutes.
• Stir in cream cheese and sour cream until melted and heated through, about 5 minutes. Remove from heat.
• Stir in Parmesan; season with salt and pepper, to taste. Sprinkle with mozzarella.
• Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler.
• Place skillet into oven and broil until golden brown and bubbly, about 3-5 minutes.
• Serve immediately.