Spinach Artichoke Dip

Preheat oven to 375 F.

Option 1 - Boil 1 1/2 cups cooked and drained Artichoke hearts and a cup of cut Spinach in a cup of water in pressure cooker for 3 whistles. Strain and grind to rough paste.

Option 2 - Steam or Saute 8 oz of cut Spinach until wilted. Coarsely chop 3/4 cup of marinated Artichoke Hearts and mix with the wilted spinach.

In a bowl, melt and mix 8 oz of Cream cheese, a cup of Sour Cream, finely minced Clove of Garlic, 1/2 cup of Parmesan Cheese, 3/4 cup of Mozzarella Cheese, a tbsp of chopped Parsley, Salt to taste and a tsp of crushed pepper flakes. Add the prepared spnach-artichoke mixture and blend well. Spread the mixture into an oven proof dish and sprinkle 3/4 cup of Mozzarella cheese over the mixture. 

Bake for 20 minutes and broil for 2 minutes before serving it hot with nachos, vegetables or crackers.