Hot Spinach Artichoke Dip

Alex had been wanting a hot spinach dip. The difference between hot and cold spinach dip is usually there is more cheese in a baked dip, and more mayo/sour cream in a cold dip. Cold dip sometimes has an onion soup mix pack in it.

Hot Spinach Artichoke Dip

2 10 oz. pkgs. frozen spinach

1 10 oz. jar marinated artichokes

8 oz. full fat sour cream

1 8 oz. bag shredded cheddar/mozzarella/colby/whatever

1 tsp. Worcestershire sauce

1 tsp. lemon juice

1 and 1/3 c. parmesan-romano grated cheese

1/2 c. heavy cream

1 tsp. garlic powder (or several minced fresh cloves of garlic)

1 tsp. onion powder (you could saute a shallot and 1/4 an onion in butter instead, if you wish)

Thaw and drain the spinach. I put mine in a colander and run hot water over it while breaking it up with my hands. Drain artichokes, rough chop them into ~1/2 inch pieces. Combine everything in a baking dish and mix well. Bake at 350 F for about 25-30 minutes. Check after about 20 minutes to make sure the edges don't burn. Remove from oven when the edges are golden brown and starting to crisp.