Warm Spinach and Artichoke Dip

Instructions

1. Preheat oven to 375°F. Remove frozen spinach from package. Wrap in clean paper towels and squeeze to drain as much liquid as possible. Set aside. 
2. Heat oil in large skillet on medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in salt, garlic powder, black pepper and crushed red pepper. Add spinach and artichokes. Cook and stir 2 minutes, just until heated through and any remaining liquid has evaporated. Remove from heat. 
3. Add cream cheese, mayo and sour cream to skillet, mixing just until well blended. Stir in 3/4 cup of the mozzarella. Spoon into small (about 2-quart) baking dish sprayed with no stick cooking spray. Sprinkle with remaining 1/4 cup mozzarella and Parmesan cheese. 
4. Bake 20 to 25 minutes or until edges are bubbly and lightly browned. Serve with pita chips, tortilla chips, crackers, fresh cut-up veggies or sliced baguette for dipping.  

Test Kitchen Tips: 

• To use fresh spinach instead of frozen, you’ll need 12 ounces baby spinach leaves, coarsely chopped. After onion is softened, add spinach to skillet in batches, cooking just until wilted. Add spices, seasonings, and artichokes and continue as directed. 
• To skip the artichokes, add extra frozen spinach. About 5 to 10 ounces will do the trick.