INGREDIENTS :
2 (8 ounce) packages of cream cheese
1/3 cup mayo
1/3 cup sour cream
1.5 cups shredded Parmesan cheese (can also do 1/2 Parmesan and 1/2 Romano)
1.5 cups of shredded Mozzarella cheese (from the block, not the bag- doesn’t melt as well)
1 cup shredded Monterey Jack
2 (10 ounce) bags of frozen chopped spinach (about 20 ounces total)
2 (14 ounce cans) of quartered artichoke hearts, drain the liquid
2 tbsp minced garlic
2 tsp onion powder
salt and pepper to taste (about 1 tsp each, but go slow as you add and taste)
DIRECTIONS :
In a skillet, mix olive oil or butter (enough to coat the pan) with frozen chopped spinach and minced garlic. Cook on low/medium heat until fully thawed and soft. In a stand mixer, add cream cheese, mayo, sour cream, and both drained cans of quartered artichoke hearts. Once creamed together, add cheeses, onion powder, salt, and pepper. Add cooked spinach and minced garlic to the cheese mixture. Stir until fully combined. Transfer to a 9X13 pan (or multiple smaller pans for smaller servings) and bake 25 minutes at 350F (until bubbling). Serve with tortilla chips- YUM!
XOXO, Jordan