Creamy Artichoke and Spinach Dip

Ingredients

• 28 ounce artichoke hearts drained coarsely chopped canned
• 1 clove garlic minced
• 3 servings kosher salt and pepper black freshly ground
• 1  lemon zest finely grated
• 0.8 cup mayonnaise 
• 1.5 cups parmesan divided freshly grated
• 1 tablespoon bottled cayenne pepper sauce 
• 3 servings serving suggestion: pita chips for dipping
• 0.8 cup cup heavy whipping cream sour
• 8 cups pkt spinach fresh

Equipment

• bowl
• oven
• casserole dish

Directions

1. Preheat oven to 375 degrees F. Spray 1 1/2-quart casserole dish with cooking spray; set aside
2. Blanch spinach. Squeeze excess water.
3. In a medium bowl, mix together spinach, garlic and lemon zest.
4. Add artichoke hearts, 1-cup Parmesan, sour cream, mayonnaise and cayenne pepper sauce.
5. Mix.
6. Place into prepared casserole dish.
7. Bake for 30 minutes. The last 5 minutes add the remaining 1/2 cup of Parmesan to the top.
8. Serve hot or cold along with pita chips.