Spinach Artichoke Dip

2 tablespoons extra-virgin olive oil

1 tablespoon butter

3 cloves garlic, chopped

1 small onion, chopped

1 small red bell pepper, chopped

1 pinch Italian seasoning, or to taste

2 tablespoons all-purpose flour

½ cup dry white wine

1 cup canned chicken broth

½ cup half-and-half

2 (10 ounce) packages frozen chopped spinach, thawed and drained

1 (14 ounce) can artichoke hearts in water, drained and chopped

3 cups shredded mozzarella cheese

Heat olive oil and butter together in a saucepan. Cook and stir garlic, onion, and red bell pepper in hot oil mixture until onion is lightly transparent, about 5 minutes; season with Italian seasoning and continue cooking and stirring another 2 minutes. Sprinkle flour over the onion mixture; stir to incorporate. Whisk white wine into the onion mixture; bring to a simmer and cook until the liquid has reduced by half, 7 to 10 minutes.

Pour chicken stock into the saucepan and bring to a boil. Stir half-and-half into the mixture, cook until it just begins to bubble and stir spinach, artichokes, and mozzarella cheese into the mixture; cook and stir until the cheese has fully melted, about 5 minutes.