Spinach Artichoke Dip

This is such a great dip - easy and quick to make, always a big hit and essential during football season!

Spinach Artichoke Dip:  (Serves 4)
5 ounces of fresh spinach
1, 13.75 ounce can artichoke quarters, drained and chopped
1, 5 ounce can water chestnuts, chopped
1/2 cup + 2 tablespoons Parmesano Reggiano cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 cup gouda cheese, shredded
1/2 cup mayonnaise
1/2 cup sour cream
1 clove garlic, minced
1/4 t. freshly ground black pepper
1/2 teaspoon salt
1/2 tablespoon Italian Seasoning
Dash or two (or three if you’re brave) Louisiana Hot Sauce

Preheat oven to 375-degrees F.
Mix all ingredients (setting aside 2 tablespoons of the Parmesano Reggiano) in medium bowl to blend. Spray a 4 cup baking dish/ramekin and fill with dip mixture.  Bake until cheese is melted and dip is heated through, approximately 20 minutes. Sprinkle remaining Parmesano Reggiano over the top of the dip and continue baking for another 5 to 10 minutes until dip is bubbling and toasty brown.

Serve with bread, cracker or chip of your choice.