Four Cheese Spinach Artichoke Dip

Ingredients

• 8 ounces softened cream cheese
• 1/4 cup mayonnaise
• 1 clove garlic (peeled and finely grated or minced)
• 1 cup freshly grated mozzarella cheese (divided)
• 5 tablespoons freshly grated asiago cheese (divided)
• 5 tablespoons freshly grated parmesan cheese (divided)
• 5 tablespoons pecorino Romano cheese (divided)
• 9 ounces frozen spinach
• 1 cup chopped artichoke hearts (canned, rinsed and drained)
• 1/2 teaspoon dried basil
• 1 pinch kosher salt
• freshly ground black pepper

Instructions

1. 1

   Defrost the spinach completely. If cool enough to touch, squeeze majority of the water out by hand before placing the spinach in a clean kitchen towel and wringing out any remaining water.

2. 2

   Drain artichokes, then quarter and/or chop if large. If the artichokes come in a brine, rinse in a colander under cold water and drain.

3. 3

   Preheat your oven to 350℉ (or 180℃).

4. 4

   Lightly spray a 10-inch cast iron skillet with olive oil or wipe a deep-sided pie dish with butter and set aside.

5. 5

   In a medium bowl add the softened cream cheese, mayonnaise and grate in the garlic.

6. 6

   Then in a separate bowl measure and add 1/2 cup of the mozzarella and a tablespoon each of asiago, parmesan and Romano cheese, mix and set aside.

7. 7

   Next add the remaining mozzarella, asiago, parmesan and Romano cheese to the bowl with the cream cheese and garlic. Then add in the chopped artichokes and spinach. Season with dried basil, salt and pepper and stir well to combine.

8. 8

   Transfer mixture to a prepared baking dish and spread it out evenly. Sprinkle with the reserved four cheese blend before sliding it onto the middle rack of you preheated oven.

9. 9

   Bake for 30 to 35 minutes, or until the top is golden brown and bubbly. Remove and let cool slightly before serving.

10. 10

    Serve with corn tortilla chips, baked pita chips or pumpernickel bread.