The Pubstyle Champion Creamy Cheesy Spinach Artichoke Dip

Preheat the oven to 375°F (190°C). Thoroughly drain and squeeze all moisture from the thawed spinach. Chop the drained artichoke hearts roughly.

In a 10 or 12-inch Oven-Safe Skillet (cast iron recommended) over medium heat, melt the butter. Sauté the minced onion until translucent (about 4 minutes). Add the garlic and cook for 1 minute until fragrant.

Sprinkle the flour over the onions and garlic. Stir constantly for 1 minute to cook out the raw flour taste, creating a light roux base.

Reduce heat to low. Stir in the softened cream cheese until mostly smooth. Add the mayonnaise and sour cream, stirring until the mixture is uniform and creamy.

Remove the skillet from the heat. Fold in the dried spinach, chopped artichokes, and the first measure of Parmesan cheese.

Add the Monterey Jack and Mozzarella cheeses until just combined. Season with salt, pepper, and hot sauce. Taste and adjust seasoning.

Sprinkle the reserved 1/4 cup of Parmesan cheese over the top. Bake for 25–30 minutes, or until the edges are bubbling vigorously and the top is golden brown.

Let the dip rest for 5 minutes before serving directly from the hot skillet or transfer to a serving dish.