Hot Spinach and Artichoke DIp

Approximately 2 cups loosely packed spinach, or about 1/2 cup pre-steamed canned or frozen

4 artichoke hearts chopped or roughly 1 1/2-2 whole artichokes, prepared

1 cup shredded sharp cheddar

1/2 cup mozarella

1/2 grated parmesan

6 oz cream cheese

4 TBS butter

1/2 onion, chopped

3 cloves garlic, minced

1-4 tsp hot sauce (depending on your taste, 1 tsp doesn't provide any kick, just a bit of flavor)

Steam your spinach until very cooked and set aside (thaw frozen or drain canned). Add onions, garlic and butter to a saucepan. On medium, saute until clear and add cream cheese (cut into pieces). Partially melt the cream cheese, then turn heat to low and mix in cheeses, artichokes and spinach (squeezed of all excess water and coarsely chopped). Once cheeses are melted, stir in hot sauce and pour into a casserole dish and bake at 350 for about 20 minutes until bubbly and beginning to brown on top. If serving later, store in the fridge prior to baking. When ready to heat, cover and bake about 40 minutes to heat through, then remove lid and bake an additional 10-15 minutes for a lightly browned top.

*Note* The artichoke type doesn't make a lot of difference in flavor, so I would opt for the jarred or canned kind. If jarred, remember that those are not packed in water, thoroughly rinse them of all extra oil and flavors.

FRESH spinach makes a HUGE difference on taste. I always buy fresh and steam it myself while I'm doing the other steps. Frozen and canned just doesn't have much spinach flavor in the end result.