Mossy Swamp Dip (Artichoke-Spinach) - cooking recipe

Ingredients

1 (16 ounce) package frozen spinach, chopped
1 (14 ounce) jar marinated artichoke hearts
6 green onions (one small bunch)
1 (2 ounce) can water chestnuts
1 cup parmesan cheese, coarsely shredded
1 cup mozzarella cheese, shredded
3/4 cup sour cream
3/4 cup mayonnaise
5 -6 garlic cloves, chopped
1 teaspoon black pepper, freshly cracked
1 teaspoon salt (or to taste)
1 teaspoon paprika
1 tablespoon red pepper sauce

Preparation

Preheat oven to 350\u00b0F.
Thaw spinach and squeeze to get as dry as possible.
Drain jar of marinated artichoke hearts and chop coarsely. Discard marinade.
Thinly slice the green onions until you've cut up about 1/3 the green tops. Coarsely chop the remaining tops.
Chop water chestnuts coarsely.
Combine spinach, artichoke hearts, green onions, and water chestnuts in a large bowl until well mixed.
Combine sour cream (use the real thing - lite sour cream doesn't do well in this recipe) and mayonnaise with garlic, pepper, and salt.
Add cheeses, then blend this mixture together with the spinach mixture. Resulting dip will be very chunky.
Pour into lightly greased baking dish and bake for 30-45 minutes until heated through and slightly bubbly (if you're in a hurry, just nuke it for about 10 minutes -- it won't get crusty on top, but it will be hot and melty!).
Sprinkle with red pepper sauce, paprika, and more cracked black peppers.
Serve with hearty chips, large croutons, or over pasta!