Spinach and Artichoke Dip

Spinach and Artichoke Dip 

Ingredients: 

• 1 1/2  cup fresh shredded parmesan cheese (divided) 
• 2 cups mozzarella cheese (divided)
• 24 oz frozen chopped spinach (I used 3 bag of 8 oz) 
• 16 oz marinated artichoke hearts
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup mayonnaise
• 4 cloves finely minced garlic
• 1 teaspoon Tony Creole Seasoning 
• 1/2 teaspoon pepper
• 1/2 teaspoon HOT SAUCE ( I used Tabasco) 
• 1 1/2 stick butter 
• 1 baguette for serving 
• Olive oil (for baguette) 
• Chips (preference) 

Directions: 

1. Preheat oven to 375 degrees.
2. Defrost spinach and squeeze dry. Chop artichokes.
3. In a NONSTICK SAUCE PAN...melt 1 stick butter then add parmesan cheese, 1 cup mozzarella cheese,  spinach, artichokes, cream cheese, sour cream, mayonnaise and minced garlic, Tony Creole Seasoning, pepper, hot sauce. Cook up until everything is melted and incorporated. Then pour into a casserole dish. 
4. Place into a casserole dish or baking dish  and top with remaining 1 cup mozzarella cheese and 1/2 cup parmesan cheese and 1/2 stick butter (I cut into little cubes and arrange them randomly over the mozzarella cheese and parmesan cheese) 
5. Bake 30 minutes or until bubbly and cheese is browned. Remove and serve with baguette or chips. 
6. Slice baguette into ½" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
7. Remove baguette  from the oven and serve with hot spinach and artichoke dip.