Yummy! I could not stop eating this dip! Pair is with some pita bread slices and it is amazing.
8 oz. softened cream cheese
1/3 C grated Parmesan chees (plus a little to sprinkle on top)
1/3 C sour cream
1/3 C mayonnaise
10 oz. frozen spinach, thawed and drained
1 C coarsely chopped canned artichoke hearts
4 cloves roasted garlic, smashed
1/4 tsp salt
1/2 tsp roasted red pepper flakes
Roasting garlic cloves: Place the unpeeled cloves onto a baking sheet. Bake at 350 for 25-30 minutes. Let them cool and then squeeze the cloves from the peels.
Preheat the oven to 400.
Combine the cream cheese, Parmesan cheese, sour cream, mayonnaise, spinach, artichokes, roasted garlic, salt, and red pepper flakes in a mixing bowl.
Spread the mixture into a baking dish.
Sprinkle the top with a thin layer of Parmesan cheese.
Bake for 35-40 minutes.
If there happen to be any leftovers, refrigerate them and then just reheat them in the oven until warmed through the next time you want to eat them.