1jar (7 ounces) oil packed sun-dried tomato halves, drained of oil, patted dry, and finely chopped
1can (5 ounce) water chestnuts, drained & chopped
1package (8 ounces) full-fat cream cheese
1/2cupgrated mozzarella cheese
1cupgrated pecorino romano cheese
1/2cupwhole milk
1/4cupmayonnaise (I use the kind made with olive oil)
ground black pepper to taste
bread, crackers, or pita wedges for dipping
Instructions
In a large Anolon Advanced skillet, heat 2 tablespoons of water with spinach over medium heat. Cook, stirring occasionally, until wilted. Remove to a fine mesh strainer and drain, pressing out liquid.
In same skillet over medium heat, heat oil. Add onions, garlic, and sundried tomatoes and cook, stirring, until onions are translucent.
Add spinach, water chestnuts, cream cheese, mozzarella cheese, pecorino romano cheese, milk, and mayonnaise and stir. Once cheese is melted, reduce heat to low.
Continue to heat over low heat, stirring occasionally, until everything is combined and heated through. Taste and season with salt and pepper as desired.