Servings: 8 people 6 Tbsp unsalted butter 1/2 cup chopped green onions, plus more for garnish 8 oz cream cheese, quartered 1 cup sour cream 14 oz can quartered artichoke hearts in water, well-drained and coarsely chopped 10 oz frozen chopped spinach, thawed and squeezed dry* 1 cup shredded parmesan cheese 1 cup shredded mozzarella cheese 1 Tbsp minced garlic, about 3 cloves 1 tsp hot sauce, optional fine sea salt and freshly ground black pepper, added to taste
Preheat oven to 375°F. Set a 10-inch cast iron skillet, or oven-safe skillet over medium-low heat and melt the butter. Add green onions and cook stirring frequently until fragrant, about 5 minutes.
Remove the skillet from the heat, add the cream cheese and sour cream, and stir until smooth. The heat from the skillet will melt everything together. Add artichokes, drained spinach, parmesan, half of the mozzarella, garlic, and hot sauce if using.
Stir together to combine. Season with salt and pepper to taste and spread the mixture evenly in the skillet. Top with the remaining mozzarella cheese.
Bake uncovered for 20 minutes until the dip is bubbling and the cheese has melted. For a golden topping,
broil for 2 minutes until the cheese begins to brown. Cool slightly then garnish with green onion if desired and serve with chips or toast. ENJOY