Goat Cheese, Spinach & Artichoke Dip

INGREDIENTS:

• 2 Tbsp. cooking oil of choice
• 6 cloves Solspring® Biodynamic® Organic Marinated Garlic Cloves, finely minced
• 1 bunch spring onions (about 7), white and green parts, chopped
• ½ Tbsp. Solspring® Biodynamic® Organic Basil Leaves
• 11 oz. organic baby spinach
• Pinch chili flakes, if desired
• Solspring® Real Salt® Ancient Fine Sea Salt, to taste
• Solspring® Biodynamic® Whole Black Peppercorn, to taste
• 10 ½ oz. goat cheese at room temperature
• 1 cup Greek-style yogurt
• 2/3 cup chopped fresh dill
• 1 (14 oz.) jar Solspring® Biodynamic® Organic Artichoke Hearts, drained and coarsely chopped
• 4 oz. mozzarella, grated
• 1/3 cup pecorino Romano (sub with parmesan), finely grated

DIRECTIONS:

1. Preheat oven to 400°F.
2. Warm your cooking oil in a skillet over medium heat. Add the garlic and sauté for 2 to 3 minutes until fragrant.
3. Add the chopped spring onions and dried basil, and cook until the onions are soft. Next, add the baby spinach in batches, placing a lid on top of the skillet as you go, to help wilt the leaves. Once all the spinach has been wilted, season with chili flakes (if using), salt and pepper. Remove from heat, and set aside.
4. In an oven-safe bowl, mix the goat cheese with the yogurt and dill until fully incorporated. Fold in the artichoke hearts, mozzarella, and the cooked spinach mixture. Smooth out the top, then sprinkle with the grated pecorino.
5. Bake for 15 minutes, then switch to broil and cook for another 3 to 5 minutes until golden and bubbly.
6. Serve with chips, toasted pita bread or veggies, and enjoy!