Hot Gouda and Artichoke Dip

• 1 package frozen spinach, thawed and squeezed of excess water
• 1 can artichokes in brine, drained and chopped
• ½ cup chopped roasted red pepper
• 2 cloves garlic, minced
• 1 8-oz pkg. cream cheese, softened
• 1 cup sour cream or plain Greek yogurt
• 1 cup shredded Asiago cheese
• 1 cup shredded Parmesan cheese

Instructions

1. Preheat oven to 425°F.
2. Place cream cheese, mayo, and yogurt into cold 11” Gotham skillet, beat together until smooth.
3. Add the white and light parts of the green onions, lemon juice, and 1 ¼ cup grated cheese.
4. Fold in artichokes. Season to taste with salt and pepper.
5. Sprinkle the remaining cheese on top.
6. Bake for 20 minutes, until bubbly and golden brown.
7. Remove the dip from the oven, serve with blue corn tortilla chips, crackers, or toasted crostini. Best when hot or very warm, leftovers will keep a couple of days. Can be assembled ahead of time and then baked at the last minute.