Warm Spinach and Artichoke Dip

This was probably the biggest hit of the party- warm, cheesy, bubbly (well, it's supposed to be bubbly but the Israeli Mozzarella cheese was not complying) and delicious, it is the perfect dip for a dairy party. Served with crudités and crackers it is hearty and satisfying and only a little fattening- (OK, a lot fattening but doesn't the presence of spinach help?). Now for the history of artichokes in my life: me and artichokes did not get along until about 3 years ago when I realized that hiding underneath all those leaves and way beyond that scary looking, prickly thistle stuff that seems to belong on a sewing machine and looks like it will choke you (hence called the choke?) there is just goodness. True, it takes more effort to get to the goodness than most vegetables are worth but artichokes are worth it. I don't make them that often but when I do and I peel off the beautiful greenish purple leaves I always wonder why I don't make them more often. I've also made this dip pareve and served it Shabbat lunch (recipe to follow one of these years) and it is always a hit.

1 bag frozen leaf spinach
1 bag frozen artichoke hearts
1 large onion, diced
4 cloves garlic minced
1/4 cup light mayonnaise
1/3cup sour cream
3/4 cup cream cheese
1/2 cup Parmesan cheese, grated
1 cup mozzarella, divided
Hot sauce to taste (optional)
Salt and Pepper to taste


Saute the onion and garlic until soft and season with salt and pepper. Chop the defrosted, drained (and squeezed of all water) spinach and artichoke hearts well in a food processor leaving it slightly chunky. Transfer to a bowl and add in onion and garlic mixture, mayonnaise, sour cream, cream cheese, parmesan and 1/2 cup of mozzarella and season to taste. Spread into a oven to table dish and sprinkle with remaining mozzarella. Bake until cheese is bubbly.