Spinach and artichokes mixed with cheeses make a delicious combination. Served hot, this popular dip is perfect for parties or served as an appetizer. Serve with tortilla chips, wedges of pita bread or even carrot sticks. Some recipes call for frozen spinach but using fresh spinach is better tasting.
Preheat your oven to 350 degrees. Wash the spinach thoroughly and then quickly sautee, using the moisture from washing, until wilted. Make sure it’s still bright green - you don't want to overcook it. Drain the spinach, pressing between paper towels to dry. Chop the spinach into small pieces. Open a can of artichoke hearts, drain them and chop them. Also dice one clove of garlic.
Next, melt a tablespoon of butter in a large frying pan over medium-high heat. Add one eight ounce package of cream cheese and the chopped garlic. Cook until the cream cheese melts, about three to four minutes, making sure to stir constantly. Gradually fold in the spinach and then the chopped artichoke hearts. Finish with mixing in a half cup of sour cream and a quarter cup each of shredded mozzarella cheese and grated Parmesan cheese. Keep stirring until the mozzarella melts. Try adding a pinch of red pepper flakes if you’d like a little kick of heat. Add salt and pepper to taste.
Transfer the spinach artichoke mixture to a shallow medium sized baking dish. Sprinkle a quarter cup of mozzarella cheese on top to form a crust on top. Again, if you want a little extra spice, try sprinkling paprika across the top of the cheese. Put the dish in the oven and bake for 15 minutes, or until it turns hot and bubbly. Serve immediately. Make sure to handle the hot dish carefully and warn your guests not to touch it!