Ingredients
- tablespoon extra-virgin olive oil
- small yellow onion, chopped
- red bell pepper, chopped
- clove sgarlic, pressed or minced
- Pinch of salt
- ounce sfrozen chopped spinach), thawed*
- jar (12 ounce s) marinated artichokes or 1 can (15 ounce s) can ned artichokes in water, drained and chopped
- ounce ssour cream or Greek yogurt
- ounce scrumbled feta or goat cheese (about 1/2 cup)
- ounce sfreshly grated part-skim mozzarella (about\1 1/2 cup s), divided
- dash es of your favorite hot sauce (I recommend Cholula)
- Freshly ground black pepper
- For serving: Tortilla chips, pita wedges, small slice sof toasted bread, crackers, or crisp, firm veggies
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a large skillet over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion and bell pepper are nice and tender, about 5 to 7 minutes. Meanwhile, squeeze as much moisture out of the thawed spinach as possible.
- Add the spinach and artichoke to the pan and cook for 1 minute, using your spatula to break up any hunks of spinach.
- Remove the skillet from the heat and add the sour cream, feta and two thirds of the mozzarella (about 1 cup). Stir until the ingredients are all mixed together. Season to taste with additional salt, some black pepper, and a few dashes of hot sauce (more if you want more of a kick).
- Transfer the mixture to a small casserole dish (about 1 quart capacity) and spread it evenly into the pan. Sprinkle the remaining mozzarella over the contents. Bake until the top is golden brown, about 18 to 25 minutes.
- Let the dip cool for a few minutes (it’s crazy hot) and serve with your dipping vehicle of choice. This dip keeps well for up to 4 days in the refrigerator, covered.
