Hot Spinach & Artichoke Dip

Ingredients

• 1 bag (10 ounces) fresh baby spinach
• 1/4 cup extra virgin olive oil
• 2 tablespoons minced garlic (about 3 cloves)
• 2 blocks (8 ounces each) cream cheese, softened
• 1 container (8 ounces) sour cream
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1 teaspoon red pepper flakes
• 1/2 tablespoon lemon juice
• 3/4 cups grated Italian blend cheese, divided

Instructions

1. Tear spinach into bite-size pieces and remove stems.
2. In a large frying pan, cook spinach with garlic in olive oil until spinach is wilted, but still bright green (about 3 minutes).
3. Add cream cheese and sour cream, mixing well.
4. Remove from heat.
5. Stir in artichoke hearts and red pepper flakes.
6. Add the lemon juice and 1/4 cup of the cheese, and mix well.
7. Spread into the bottom of a 9-by-13-inch baking dish or a 12-inch cast iron skillet.
8. Sprinkle with remaining cheese.
9. Set the oven to broil and place the pan/skillet on the rack in the center of the oven.
10. Broil until cheese is melted, bubbly and slightly browned. This will not take very long (about 5 minutes), so watch closely.
11. Remove from oven.
12. Serve hot with chips, veggies or bread.