2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
Pinch red pepper flakes
½ pound fresh baby spinach
8 ounces softened cream cheese
½ cup sour cream
½ cup mayonnaise
½ teaspoon Worcestershire sauce
1 ½ cups grated Parmesan cheese, divided
½ cup grated Romano cheese
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon lemon juice
2 cups drained marinated artichokes, coarsely chopped
4 ounces shredded Fontina cheese, divided (*see Notes below)
1 package pita bread
Preheat oven to 350 degrees F.
In a large saute pan over medium low heat, add oil, garlic and pepper flakes and slowly saute for about five minutes or just until the garlic starts to brown.
Add dry fresh spinach, toss around and cook for another five minutes over medium heat until wilted and cooked. Remove to your cutting board and coarsely chop.
In a large bowl place cream cheese, sour cream, mayonnaise, Worcestershire sauce, 1 ¼ cups Parmesan, Romano, salt, pepper and lemon juice. Stir to combine.
Fold in the cooked spinach, artichokes and 2 ounces of the Fontina cheese and scrape into a baking dish that is 8 X 8 X 2 inches.
Sprinkle on the remaining ¼ cup of Parmesan and 2 ounces of shredded Fontina cheese and bake uncovered for 30-35 minutes or until hot and bubbly and slightly browned on top. (If you use a 9 X 9 inch pan, the baking time may be closer to 20-25 minutes).
While the mixture is baking, heat a grill pan on high and once hot, place one whole pita round on at a time and weigh down with a heavy pan such as a cast iron pan. Cook for a minute or two on one side, flip and cook again on the other side. Remove to a cutting board and cut into eight wedges and serve on the side of the dip.
*Fontina cheese typically comes packed in an 8-ounce package. One quarter of the package will be shredded into the mixture and one quarter shredded over the mixture. Leftover Fontina is great in any dish that calls for Mozzarella.
Keywords: spinach artichoke dip