Spinach & Artichoke Dip with Locatelli Parmigiano Reggiano

SERVINGS:

INGREDIENTS

1 (10 oz)

package frozen chopped spinach, thawed & squeezed dry

1 (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

PREPARATION

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.