Spinach and Artichoke Dip

2 tbsp Colavita Extra Virgin Olive Oil

1 large garlic clove, finely chopped

12 oz fresh spinach, finely chopped (or a 10 oz package frozen spinach, defrosted, drained and finely chopped)

kosher salt and black pepper

2 Colavita Artichoke hearts 9.87 oz, drained and coarsely chopped

8 oz cream cheese, cut into 1-inch pieces

1 1/2 cups grated gruyere cheese, divided

½ cup sour cream or full-fat Greek yogurt

½ cup mayonnaise

¼ cup pecorino romano or parmesan cheese, finely grated

Add the spinach and garlic to a medium sauté pan over medium heat. Season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes.

Add artichokes and mix to combine with the spinach.

Reduce heat to low and add cream cheese and gruyere. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream (or greek yogurt), mayo, and pecorino. Stir so that all the ingredients are incorporated and smooth.

To crisp the dip, broil it for 5 minutes in an oven proof dish (like a pie dish).

Serve with crostini, chips, focaccia and fresh vegetables like zucchini and carrots.

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Spinach and Artichoke Dip