Spinach & Artichoke Dip with Locatelli Parmigiano Reggiano
Ingredients
- 10 oz package frozen chopped spinach, thawed & squeezed dry
- 14 oz can artichoke hearts, drained & chopped
- 4 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- ¾ cup Locatelli Parmigiano Reggiano, freshly grated (plus a little extra for topping)
- ½ cup mozzarella cheese, shredded (optional, for extra meltiness)
- 2 cloves garlic, minced
- ¼ tsp crushed red pepper flakes (optional, for a little heat)
- Salt & black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C)
- In a mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
- Stir in spinach, artichokes, garlic, Locatelli Parmigiano Reggiano, and (if using) mozzarella.
- Season with red pepper flakes, salt, and pepper.
- Transfer mixture to a small baking dish and spread evenly.
- Sprinkle with extra Locatelli Parmigiano Reggiano on top.
- Bake 20–25 minutes, until hot and bubbling with a lightly golden top.
- Serve warm with toasted bread, tortilla chips, or veggies.
