Spinach Artichoke Dip

Adapted from Alison Roman's Spinach Artichoke Dip, NYT Cooking (5 stars from 7,496 ratings): https://cooking.nytimes.com/recipes/1018248-spinach-artichoke-dip. Makes 2 to 3 cups. The original says to season with salt and pepper to taste, so the amounts here are starting points. Add more garlic if you like.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 2 Tbsp olive oil in a medium pot over medium heat. Add 1 large finely chopped garlic clove and cook, stirring, until softened and fragrant, about 30 seconds.

Step 2

Add 12 oz chopped spinach one handful at a time, letting each handful wilt before adding the next. Add 1 pinch red pepper flakes (if using), plus half the kosher salt (1/4 tsp) and half the black pepper (1/8 tsp). Cook, stirring often, until most of the spinach liquid has evaporated, about 3 minutes.

Step 3

Add the 14 oz can of chopped artichoke hearts and cook a few minutes to take the raw edge off.

Step 4

Reduce the heat to low. Add 8 oz cream cheese pieces and 4 oz fresh mozzarella and stir until all the cheese has melted, about 3 minutes.

Step 5

Stir in 4 oz sour cream and 1/4 cup Pecorino Romano or Parmesan, then the remaining 1/4 tsp kosher salt and 1/8 tsp black pepper. Taste and add more salt if needed.

Step 6

Optional golden top: move the dip to a small ovenproof skillet (6 to 8 inches) and broil until golden and bubbling, 5 to 8 minutes. Let it sit 1 to 2 minutes before serving with chips, baguette or crackers.