Yield: 2 to 3 cups

Alison Roman / NY Times

Easter 2017:  I needed a dip as an appetizer contribution.  I used this one from the NY Times. Use canned artichoke hearts; they’ve got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.

• 110-oz package frozen spinach, defrosted, drained and chopped as desired
• 2TBS olive oil
• 1large garlic clove, finely chopped
• Pinch crushed red pepper flakes (optional)
• Kosher salt and black pepper
• 1(14-oz) can quartered artichoke hearts, drained and coarsely chopped
• 8oz cream cheese, cut into 1-inch pieces
• 4oz fresh mozzarella, torn or shredded
• 4oz sour cream or full-fat Greek yogurt
• ¼cup pecorino Romano or Parmesan cheese, finely grated

Defrost, drain spinach. Wring out well in paper towels or dish towel. Chop, if desired.

Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.

Add crushed red pepper, if using. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.

Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino/parmesan, and season with more salt and pepper.

You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.