Stinging Nettle and Artichoke Dip | MeatEater Cook

Ingredients

• 1 cup stinging nettles, blanched, wrung, and chopped
• 1 (14 oz.) can artichoke hearts, drained and chopped
• ¾ cup mayonnaise
• 8 oz. cream cheese, softened
• ¼ cup grated Parmesan cheese
• ¼ cup grated Romano cheese
• ¼ tsp. garlic powder
• 1/8 tsp. ground nutmeg
• ½ tsp. seasoned salt, plus extra
• Freshly cracked pepper, to taste
• ½ cup grated mozzarella cheese
• Tortilla chips