Ingredients

• 0.5 cups sun-dried tomatoes in oil
• 1 tablespoon oil from sun-dried tomatoes jar
• 1 tablespoon garlic
• 1 tablespoon tomato paste
• 1 , 8 ounce
• 1 cup sour cream
• 1 , 6 ounce
• 0.5 cups Parmesan cheese
• 1 teaspoon Italian seasoning
• 0.25 teaspoons black pepper
• 0.25 teaspoons kosher salt
• 1.25 cups shredded low-moisture part-skim mozzarella chees
• chopped fresh basil
• crostini

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 tablespoon sun-dried tomato oil in a 10-inch enamel-coated cast-iron skillet over medium. Add garlic and tomato paste and cook, stirring constantly, until garlic is fragrant and tomato paste is slightly darker in color, 2 to 3 minutes.
3. 3 Remove the skillet from heat and whisk in cream cheese and sour cream until smooth. Fold in spinach, Parmesan, Italian seasoning, pepper, salt, sun-dried tomatoes, and 1 cup mozzarella until evenly combined.
4. 4 Spread tomato mixture into an even layer. Sprinkle evenly with remaining 1/4 cup mozzarella cheese.
5. 5 Bake in preheated oven until cheese is fully melted and edges are bubbling, 8 to 10 minutes. Without removing skillet from oven, increase oven temperature to broil. Broil until cheese is lightly browned on top, 3 to 5 minutes. Garnish with basil and serve immediately with crostini.

Nutrition per serving