Spinach Artichoke Dip

Diving into the world of cozy gatherings and delicious appetizers, focusing on one that steals the show every single time – the spinach artichoke dip. It’s not just a dip; it’s a ritual at every party, a creamy, cheesy delight that turns heads and has everyone asking for the recipe. Whether it’s game day, New Year’s Eve, or just a casual get-together, this dip is a guaranteed crowd pleaser. And the best part? Mastering this delectable creation is simpler than you might think. With the right ingredients like cream cheese, sour cream, and a blend of cheeses, and a touch of guidance, you’re on your way to becoming the hero of your next party.

Ingredients:
1 16 oz package frozen chopped spinach, thawed and squeezed as dry as possible
1 14 oz can artichoke hearts, drained and coarsely chopped
1 cup sour cream
1 8 oz package cream cheese, cubed
1½ cups mozzarella cheese, shredded
½ cup freshly grated Parmesan
½ medium onion, diced
¼ cup dry white wine
1 tablespoon olive oil
1½ teaspoons garlic, minced
½ teaspoon crushed red pepper flakes
salt and freshly black pepper to taste

Instructions:
Warm olive oil in a 10-inch cast iron skillet over medium heat. Add the onion and cook, stirring often, until it becomes translucent, about 2-3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Pour in the wine, scraping up any browned bits from the bottom of the skillet.
Add the spinach, artichokes, and red pepper flakes, cooking until the spinach is wilted and the excess liquid has evaporated, about 4 minutes.
Mix in the cream cheese and sour cream, stirring until melted and well combined, about 5 minutes. Remove from heat.
Stir in the Parmesan and season with salt and pepper to taste. Sprinkle the top with mozzarella.
Preheat the oven to broil on high, positioning an oven rack 6 inches from the broiler.
Place the skillet in the oven and broil until the top is golden brown and bubbly, about 3-5 minutes.
Serve immediately.

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