Three-Cheese Tomato and Artichoke Dip

splendidtable.org

Nan Dobin Cronan

2 tablespoons olive oil

1 medium onion, finely diced (about 1 ½ cups)

2 cloves garlic, minced

1 23-ounce jar Muir Glen Arabella Select Plum Tomatoes, strained

1 12-ounce jar marinated artichoke hearts, drained and finely chopped

1 10-ounce package frozen chopped spinach, defrosted and squeezed of excess moisture

2 cups shredded mozzarella cheese

1 cup finely shredded pecorino Romano cheese

¼ cup crumbled feta

1 cup sour cream

¼ cup olive oil mayonnaise

2 tablespoons chopped fresh oregano, or 1 tablespoon dried

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon chili flakes

Pita chips, for serving

Directions at splendidtable.org

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