Double Spinach Artichoke Dip

Ingredients

• 2 10 oz. packages frozen chopped spinach, thawed
• 14 oz. quartered artichoke hearts
• 6 oz. shredded mozzarella, divided
• 1/4 cup grated Parmesan
• Pinch red pepper flakes
• 2 Tbsp butter
• 2 cloves garlic, minced
• 8 oz. cream cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 dashes hot sauce

Directions

1. Check that the spinach has thawed all the way through, then press out as much liquid as you can. After it is squeezed dry, loosen it with your fingers so you do not have any big packed-together pieces, and add it to a large bowl.
2. Drain the artichoke hearts, chop them coarsely, and add them to the spinach. Mix in 4 oz. (about 1 cup) of the mozzarella, the grated Parmesan, and the red pepper flakes. Give everything a quick stir to bring it together, then set the bowl aside.
3. Start heating the oven to 375ºF. Put the butter and minced garlic in a small sauce pot, and cook over medium-low heat for about 2 minutes, until the garlic smells fragrant. Cut the cream cheese into pieces, then add it to the pot with the sour cream and mayonnaise. Warm the mixture while whisking for about 5 minutes, until it becomes a smooth sauce. Stir in 2 dashes of hot sauce at the end.
4. Pour the garlic cream sauce into the bowl with the spinach and artichokes, and stir until the mixture is coated evenly. Spoon it into a 2-3 quart casserole dish, then scatter the remaining 2 oz. (1/2 cup) shredded mozzarella over the top.
5. Bake for about 35 minutes, until the dip is bubbling at the sides and the top layer of cheese is beginning to brown. Serve hot.