– 8 ounces (about 1 cup) frozen spinach – 1 tablespoon extra virgin olive oil – 1 cup chopped green onions (3 to 4 green onions), both green and white part – 1 chopped poblano pepper (for some spice) or red bell pepper (for mild flavor) – ½ teaspoon red pepper flakes (scale down or omit for mild flavor) – ¼ teaspoon fine salt, to taste – 8 ounces cream cheese, sliced into 4 even piece – ½ cup (4 ounces) sour cream – ½ cup (4 ounces) chopped artichoke, canned or marinated – Freshly ground black pepper, to taste – Serving suggestions: Tortilla chips, toasted pita wedges or pita chips, crostini, strips of bell pepper, carrot or celery sticks…
Spread the frozen spinach out in a fine mesh sieve. Run cool water over it until all the ice is gone. Use a tea towel or your fists to squeeze out all the extra water over the sink. Put away.
Warm the olive oil over medium-low heat in a small to medium-sized skillet. It's time to add the red pepper flakes, green onions, poblano pepper, and ¼ teaspoon of salt.
For about 8 to 10 minutes, stir the peppers and green onions often until the onions are wilted and lightly golden around the edges.
Stir in drained spinach, cream cheese, sour cream, artichoke, and several black pepper twists. Stir constantly until the ingredients are well mixed, warmed, and lightly steamed, 2–4 minutes.
The dip is hot, so add salt and pepper to taste. Warm and serve with any toppings. Leftover dip can be refrigerated covered for 4 days. Reheat gently in the microwave or hob before serving.