Name: Smoky Spinach Artichoke Dip
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Ingredients: 8 ounces frozen chopped spinach, thawed, see Cook's Note*; 1 (12-ounce bag) frozen artichoke hearts, thawed; 1/2 cup plus 2 tablespoons freshly grated Parmesan; 1/2 cup grated smoked gouda; 1/2 cup shredded mozzarella; 3 cloves garlic, minced; 1/2 teaspoon red pepper flakes; 1/2 teaspoon whole coriander seeds; 1/2 cup mayonnaise; 1/2 cup sour cream; 4 ounces cream cheese; Tortilla chips, for serving

Directions

Preheat the oven to 350 degrees F.
Place the spinach in a strainer and squeeze out as much liquid as possible; set aside.
Chop the artichokes into bite-size chunks.
In a large bowl, add the spinach, artichokes, 1/2 cup Parmesan, gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 tablespoons Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes.
Allow the dip to cool slightly before serving with tortilla chips.
*Cook's Note: A quick way to thaw out spinach: microwave for 3 minutes, covered.

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Smoky Spinach Artichoke Dip

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