Garlicky Ranch Spinach Artichoke Dip

• 1 tablespoon butter
• A generous drizzle of Brightland Pizza Oil
• 3-4 cloves minced garlic
• 14 oz fresh spinach
• A pinch of sea salt
• Red pepper flakes, optional to taste
• Freshly cracked black pepper, to taste
• 14 oz can artichoke hearts, roughly chopped
• 1 - 5.2 oz Boursin cheese block, room temp
• 1/2 cup sour cream ranch dip
• 2 tablespoons mayonnaise
• 1/4 cup parmesan cheese, freshly grated
• 3/4 cup Gruyère cheese, shredded

For Topping + Serving:

• Gruyère cheese, shredded
• Parmesan cheese, freshly grated
• Crispy onions, optional

1. Preheat the oven to 425°F. Melt the butter in a large sauté pan over medium heat. Add a drizzle of pizza oil and the minced garlic.
2. Sauté the garlic over medium heat until golden. Add in the fresh spinach, one handful at a time.
3. Allow the spinach to wilt down, tossing often. Season the spinach to taste with salt, pepper and red pepper flakes.
4. Toss in the chopped artichoke hearts and sauté for a few minutes before removing from the heat and stirring in the Boursin, Parmesan and Gruyère cheese.
5. Once the cheese has melted, stir in the sour cream and mayonnaise. Season to taste one final time, top with more shredded cheeses and transfer to an oven safe baking dish.
6. Bake the dip in the preheated oven for 15-20 minutes until the cheese is golden and bubbly, broil for a few minutes at the end for an extra crispy cheesy crust on top.
7. Top with crispy onions and more grated Parmesan if desired. Serve warm alongside your favorite dipping chips!