Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 16

2 Tbsp. olive oil
1 clove garlic, finely chopped
12 ounces fresh spinach, finely chopped
1 ½ cups cooked wild rice
1 tsp. Kosher salt
½ tsp. black pepper
¼ tsp. red pepper flakes
1 package (8 ounces) cream cheese, cut into 1-inch pieces
8 ounces shredded mozzarella cheese
4 ounces sour cream
½ cup finely grated Parmesan or pecorino cheese    
Crackers, pretzels, grilled bread, tortilla chips or fresh-cut vegetables for dipping

  1. Heat the oven to 350°F. Lightly grease a 1-to-2-quart baking dish; set aside.
  2. In 2-quart saucepan, heat olive oil over medium heat. Add garlic; cook, stirring frequently, 1 to 2 minutes, or until fragrant. Stir in chopped spinach in batches, cook and stir until spinach is wilted before adding more.
  3. Add wild rice, salt, pepper and red pepper flakes and stir until well combined. Heat another 1 to 2 minutes, stirring occasionally until heated through. 
  4. Stir in cream cheese, 6 ounces of the shredded mozzarella cheese, sour cream and Parmesan cheese until combined. Cook, stirring frequently, 2 to 3 minutes, or until cheese is melted.
  5. Transfer dip to prepared baking dish. Sprinkle with remaining 2 ounces of shredded mozzarella cheese. Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let stand 2 to 3 minutes, before serving with crackers, pretzels, grilled bread, tortilla chips or fresh-cut vegetables as desired.

Make ahead!
Prepare the dip as directed (steps 1-4) up to 2 days before serving and store, covered in the fridge. Bake at 350°F for 20 to 25 minutes or until heated thoroughly.

Tip!
Reheat any leftovers! Beyond dipping, use as a creamy sauce for pizza or spread it on sandwiches for a flavorful twist.