1 (14-ounce) can artichoke hearts, drained and chopped
3 cloves garlic, smashed
¼ teaspoon ground black pepper
1 tablespoon shredded Parmesan cheese
Instructions
Preheat oven to 350°.
In a medium skillet, heat oil over medium-high heat. Add spinach and salt; cover and cook until spinach is wilted, about 5 minutes. Remove from skillet, and let drain on paper towels. Squeeze spinach dry thoroughly, and chop.
In a large bowl, stir together spinach, Neufchâtel, sour cream, mozzarella, artichokes, garlic, and pepper until combined. Spoon mixture into an 8-inch ovenproof skillet or baking dish. Sprinkle with Parmesan.
Bake until golden brown and bubbly, 35 to 40 minutes.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/spinach-artichoke-dip-recipe/