This past Christmas I hosted a party for my son’s football team and when I was planning the food I knew I wanted a spinach and artichoke dip. My first stop was cookiesandcups.com because I always love her recipes and this one was no exception. Rich and decadent, it was the perfect complement to pita chips and veggies. I did add panko bread crumbs for a little crunch on top! Photo courtesy of cookiesandcups.com

• 1 (12- ounce) package frozen chopped spinach
• 2 (14- ounce) cans artichoke hearts, packed in water
• 3 tablespoons diced chives
• 3 cloves garlic, minced
• 1 (8- ounce) block cream cheese, cubed at room temperature
• 2/3 cup fresh grated Parmesan, divided
• 1 cup grated low moisture mozzarella, divided
• 1/3 cup crumbled feta cheese
• 1 cup sour cream
• 2/3 cup mayonnaise
• 1/2 cup Panko bread crumbs 
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon seasoned salt (or kosher salt)
• 1/4 – 1/2 teaspoon cayenne pepper

Preheat the oven to broil. Coat a 2- quart casserole dish with nonstick spray and set aside. Cook the spinach according to package directions, or microwave in a microwave-safe bowl in 1 minute increments until thawed. Place the spinach in a thin towel or cheesecloth and squeeze out all excess water. Place the spinach in a medium saucepan and set aside. Drain the artichokes. Place the artichokes in the same towel or cheesecloth and squeeze out all the excess water. Place the artichokes on a cutting board and coarsely chop. Add the artichokes, chives, garlic, cream cheese, 1/3 cup Parmesan, 1/2 cup mozzarella, feta, sour cream, mayonnaise, pepper, salt, and cayenne into the saucepan with the spinach. Heat the mixture over medium heat, stirring frequently until warmed through and all the cheese is melted, approximately 10 minutes. Transfer the dip into the prepared dish. Top with the remaining 1/2 cup mozzarella, 1/3 cup Parmesan and bread crumbs. Place under the broiler until the cheese is lightly toasted, about 1 minute. Serve immediately with pita chips, fresh vegetables, or bread.