1 tsp butter
3 cloves garlic, pressed
2 1/2 cups fresh baby spinach, torn
1 cup ricotta cheese
1 package cream cheese
1 cup shredded provolone
2 cups chopped, marinated artichoke hearts, drained and coarsely chopped
1/2 cup marinated roasted red pepper, drained and coarsely chopped
kosher salt/fresh ground pepper
In a skilled over medium heat, melt butter and saute garlic until soft. Add spinach and continue to cook, stirring, until wilted. Remove from heat and stir in ricotta and cream cheese. Add artichokes and roasted pepper. Season.
Transfer mixture to a creme caramel or lasagna boats. Place in the oven under the broiler and heat until cheese is bubbly and golden. Serve warm with crackers and sliced baguette.