Ingredients
Units
Scale
- 1 8 oz can of marinated artichoke hearts, drained
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 8 oz package cream cheese or mascarpone cheese
- 3 cups fresh spinach, cooked liquid strained
- 2 cups shredded mozzarella cheese, divided
- 1 8 oz container sour cream or creme fraiche
- 3/4 cup shredded parmigiano cheese
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried basil
- 1/2 tsp crushed red pepper flakes adjust to taste
Instructions
- Preheat the oven to 375°F. Spray a 1 ½ quart baking dish with cooking spray. Set aside.
- Steam or sauté the spinach until wilted. Let cool, then wring out all the excess water.
- In a large skillet over medium-high heat sauté artichokes and onion in olive oil. Cook for 3-5 minutes until onions and artichokes are slightly brown. Add garlic and cooked spinach, cooking for 1 minute longer.
- Add mascarpone cheese to the skillet, stirring until melted. Remove from heat. Pour into a medium-size mixing bowl.
- To the bowl add, 1 cup mozzarella, creme fraiche, parmigiano, salt, herbs and pepper flakes. Mix until combined.
- Pour into baking dish and sprinkle top with remaining 1 cup mozzarella cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Serve warm with bread, pita chips, crackers, tortilla chips or veggies for dipping. Mangia! (Eat!)
- Prep Time: 15 min
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian