Spinach and Artichoke Dip

Preheat oven to 350ºF.

In a large nonstick skillet or Dutch oven, heat 1 olive oil over medium high heat. Once oil is glistening, sauté spinach, stirring occasionally, until just wilted (about 5 minutes). Work in batches as needed. Remove from heat and set aside. Allow to cool slightly.

Meanwhile, in a small nonstick skillet over medium high heat, sauté artichokes with a pinch of salt and pepper until slightly dried out and flavored (about 4 minutes), stirring occasionally. Allow to cool slightly.

Combine spinach, artichoke hearts, sour cream, cream cheese, mayo, shallots, garlic, and Parmesan. Sprinkle salt and pepper, stir to combine, and adjust seasonings as needed. Pour into a baking dish coated with cooking spray. Bake at 350ºF for 45 minutes.

This can be mixed, covered, and stored in fridge one day ahead. Simply remove from fridge and allow to sit at room temperature while the oven preheats. Bake as recommended above.