Creamy, tangy, cheesy, and easy, this time-tested recipe for a party dip from Epicurious member Kristen Warner of Stamford, Connecticut, might just be the reason pita chips were invented. But it’s just as delicious with salty tortilla chips, which stand up well to the chunky bits of artichoke and deliciously gooey spinach.

　　

Ingredients

makes 8 to 10 servings

　　10 ounces frozen spinach, thawed and drained

　　1 (14-ounce) can artichoke hearts, drained and cut into quarters

　　2 cups shredded mozzarella cheese

　　1 cup freshly grated Parmesan cheese

　　1 cup mayonnaise

　　1 cup sour cream

　　3 garlic cloves, minced

　　1 teaspoon freshly ground black pepper

　　1/4 teaspoon salt

　　Special equipment: 1- to 1 1/2-quart baking dish

　　

Step 1

Position a rack in the middle of the oven and preheat the oven to 350°F.

　　

Step 2

Using paper towels, squeeze the spinach to remove as much liquid as possible, then finely chop and place in a large bowl. Add the artichokes, mozzarella, 3/4 cup Parmesan, the mayonnaise, sour cream, garlic, pepper, and salt and stir to combine. Transfer to a 1 1/2-quart baking dish. Sprinkle with the remaining 1/4 cup Parmesan, and cover snugly with foil. Bake until the top is golden brown, about 30 minutes.

　　The Epicurious Cookbook