Creamy Spinach and Artichoke Dip

1. Heat Olive Oil and Garlic

Start by heating 2 tablespoons of olive oil in a medium pot over medium heat for about 30 seconds. Once the oil is warm, add the finely chopped garlic and cook for another 30 seconds, until it softens and becomes fragrant, infusing the oil with its rich flavor.

2. Cook Spinach

Next, add the finely chopped spinach by the handful, stirring continuously. If you're using fresh spinach, this step should take about 3 minutes. If using defrosted, drained frozen spinach, it might take a little less time. Season with a pinch of red-pepper flakes, if you're using them, and a good sprinkle of kosher salt and black pepper. You'll know the spinach is ready when it has wilted completely and most of the liquid has evaporated.

3. Add Artichoke Hearts

Add the coarsely chopped artichoke hearts to the pot, giving everything a good stir. Season again with a little salt and pepper to taste.

4. Add Cheese

Lower the heat and add the cream cheese and mozzarella. Stir gently and consistently for about 3 minutes, allowing the cheeses to melt evenly and create a creamy base. This step is crucial because the slow melting over low heat ensures a smooth, well-incorporated mixture.

5. Combine Remaining Ingredients

Once the cheeses are fully melted and smoothly combined, stir in the sour cream (or full-fat Greek yogurt) and the finely grated Pecorino Romano or Parmesan. Taste and adjust the seasoning with salt and pepper if needed.

6. Optional Broiling

For an optional final touch, transfer the dip to a small ovenproof skillet (about 6 to 8 inches in size) and place it under the broiler for 5 to 8 minutes. Broil until the top is golden and bubbling, which adds a delightful crispy texture to your creamy dip.