Cheesy Spinach Artichoke Dip

Happy Thanksgiving! Even though this recipe comes a bit late (unless you just so happen to have all the ingredients in your pantry & fridge, or you are running to the store for something last minute anyway), it is a great appetizer for any holiday gathering… thus still relevant. It is the perfect holiday snack, in my opinion: creamy, hot, with a crispy cheesy crust. I have made this every Thanksgiving for the past 4 years, and we tend to snack on it throughout the day while the delicious smells of turkey and stuffing and potatoes and pies fill the house. It is fine to make the day before, then stick in the oven to heat up!

Cheesy Spinach Artichoke Dip

• 2 cans artichoke hearts, drained
• 1/3 cup grated Romano cheese
• 1/3 cup grated Parmesan cheese
• 5 garlic cloves, minced
• 2 Tbsp butter
• 1 10-oz package chopped spinach, thawed and drained
• 1/2 cup heavy cream
• 8 oz cream cheese, room temperature
• 3/4 cup sour cream
• 1 cup shredded mozzarella
• 1/2 tsp red pepper flakes
• 1/2 cup homemade bread crumbs*

Preheat oven to 350 (if cooking right away). In an ovenproof pan, sauté 3 garlic cloves in 2 Tbsp butter. Add spinach and cook until warm. In a blender, blend artichoke hearts, Romano and Parmesan cheeses, and 2 garlic cloves. Pulse until chopped. To spinach, add heavy cream, cream cheese, sour cream, mozzarella, and red pepper. Stir in artichoke mixture until well-incorporated and creamy. Top with bread crumbs and bake 25 minutes. Serve with pita chips or crusty fresh Italian bread.

Enjoy your holiday!

*To make your own bread crumbs, toast 2 pieces of bread (I use the heels), then grind them up in a food processor. Toss with 2 Tbsp olive oil + pinch of sea salt and bake at 400 for 5 minutes, turning with a spatula halfway through to prevent burning.