Spinach Artichoke Cheese Ball

Heat olive oil in a skillet over medium-low heat. Add garlic and artichoke hearts and saute approximately 2 minutes.

Add spinach and salt and pepper. You don’t need much salt because the Parmesan cheese will add salt as well. Saute until spinach is wilted, about 5 minutes. Remove from heat and set aside to let cool.

Cream the cream cheese with a mixer until smooth. Stir in mozzarella cheese, Parmesan cheese, and spinach mixture until combined.

Crisscross 2 pieces of plastic wrap on top of each other and place the cheese mixture in the middle. Using the plastic wrap, shape the cheese mixture into a ball (making sure to cover the cheese ball completely with the plastic wrap). Place the cheese ball in a small bowl to help hold its shape.

Refrigerate at least 1 hour and up to one day to set. Serve with crackers or chips.

Notes:
1. Make sure to chop the spinach and artichoke hearts into fairly small pieces, since it will be easier to scoop up with a cracker or chip when there are smaller pieces.
2. The longer you leave the cheese ball in the fridge, the more firm it will set. Without refrigeration, the cheese ball is a bit loose.