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Spinach & Artichoke Dip

Serves 4-6 / 25 mins

8 Casa Mendosa® 50/50 Corn-Wheat Tortillas (broken up into 6 pieces each)
2 tbsp. of olive oil
1 large garlic clove finely chopped.
1 (12 oz.) bunch of fresh or frozen spinach (defrosted, drained, and finely chopped)
1 (14 oz.) can of quartered artichoke hearts, drained and chopped
8 oz. of cream cheese cut into 1-inch pieces.
4 oz. of fresh mozzarella, torn or shredded.
4 oz. of sour cream or full fat Greek yogurt
1/4 cup of Pecorino Romana or Parmesan finely grated.
Salt & Pepper
Optional: Red pepper flakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

Heat olive oil in a pot over medium heat. Add garlic, stirring until fragrant.
Add spinach one handful at a time, allowing the spinach to wilt before adding in more.
Add in the crushed red pepper, seasoning, salt and pepper.
Continue to cook, stirring often to ensure most of the liquid from the spinach evaporates.
Add in the chopped artichokes, reduce the heat to low and begin adding in the cream cheese and mozzarella.
Stir the mixture until all the cheese has melted.
Next, stir in the sour cream and Pecorino Romano
Eat right away or transfer the dip into an oven proof serving bowl or skillet and place in the broiler for 5-8 minutes until the top gets nice and crispy.
Serve with homemade Casa Mendosa® tortilla chips.