SPINACH AND ARTICHOKE DIP

INGREDIENTS
1/2 sweet yellow onion finely chopped
4 cloves garlic, pressed
1 tbsp olive oil
1 10 oz box frozen spinach
2 cans artichoke hearts in water, drained and coarsely chopped
2 packages cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
2/3 cup grated Parmesan cheese
1/4 cup mozzarella cheese
Few pinches of red pepper flakes
Salt, to taste

INSTRUCTIONS
Saute onion and garlic in olive oil and set aside. Cook spinach according to package directions; drain. Mix spinach, onion, and garlic in large bowl.

Add cream cheese, mayonnaise, sour cream, cheeses, red pepper flakes, and salt. Mix well.

Add artichoke hearts; mix; transfer to a baking dish and top with the Parmesan and mozzarella cheese. (I sprinkled some chopped scallions for garnish on top.)

Either store in fridge until ready to bake or bake at 350 degrees until hot and bubbly. (I baked for 10 minutes and switched to broiler for 5 minutes.)
Serve with tortilla chips and/or raw vegetables such as carrots and celery