Preheat the oven to 350 degrees.
Heat the olive oil in a large skillet over medium high heat. Saute the shallot for 2 minutes or until soft. Add the garlic and cook for 1 additional minute. Add the spinach gradually, stirring until wilted, about 3 minutes. Season with salt and pepper. Remove from the heat and dump into a colander in the sink, pushing down with a spoon to remove any excess liquid.
In a large bowl, combine the cream cheese, sour cream, artichoke hearts, pepper flakes, and 1 cup of cheese. Stir in the spinach to combine, and season with additional salt and pepper.
Spoon the mixture into a 1-quart ovenproof casserole dish and sprinkle with the additional 1/2 cup of cheese. Bake for 25-30 minutes or until bubbly. After baking, I like to put the dip under the broiler for a minute or two to brown the top. Be careful not to do it any longer, or your dish could break!
Serve warm with crostini, crackers, or pita chips.
*Trader Joe’s carries a Quattro Formaggio blend of cheeses that is great in this recipe. Otherwise, I’ve used a mixture of shredded mozzarella and grated Parmesan.
