Ilene's Hot Spinach and Artichoke Dip

This recipe is a huge hit everytime I make it and never lasts. If by chance you do have leftovers it's good cold, too!

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1 (10 ounce) box frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 1⁄4 cups parmesan cheese, shredded
• 1  cup monterey jack cheese, shredded
• 1⁄3 cup monterey jack cheese, shredded
• 1⁄2 cup sour cream, I prefer Knudsen
• 1⁄2 cup mayonnaise, I prefer Best Foods
• 6  ounces cream cheese, at room temperature
• 1⁄4 cup milk, I use 1% since that's what I have on hand
• 1⁄4 cup heavy whipping cream
• 2  garlic cloves, minced fine
• 1 -1 1⁄2 teaspoon red pepper flakes, to taste (I prefer 1 1/2 tsp)
• 1⁄4 teaspoon salt
• 2 -3  dashes cracked black pepper

Directions

1. *Preheat oven to 375 degrees.
2. *Thaw and drain spinach. I find it easiest to do this by putting thawed spinach in a clean dish towel and wringing out the excess liquid.
3. *Add spinach, chopped artichoke hearts, parmesan cheese and 1 cup monterey jack cheese to a large bowl and combine till well mixed.
4. *In a separate bowl mix sour cream, mayonnaise, cream cheese, milk, cream, garlic, pepper flakes, salt and pepper till well combined.
5. *Add wet ingredients to spinach and cheese mixture and mix well. Taste for salt -- add a little more if needed.
6. *Pour into a greased (butter or Pam) casserole dish and top with remaining 1/3 cup monterey jack cheese.
7. *Bake for 25-30 minutes until bubbly.
8. *Serve with tortilla chips or baguette slices.
9. *Enjoy!