INGREDIENTS
4
potatoes
8 oz
Artichokes, canned
2 cups
Baby spinach, raw
2
medium cloves Garlic
1
Shallot, small
1
Kosher salt and freshly ground black pepper
1
Canola
4 oz
Cream cheese
1 1/2 cups
Mozzarella cheese
1/4 cup
Parmigiano-reggiano cheese, grated
1/2 cup
Sour cream