Bakedd Spinach Artichoke Dip

 As seen on You Tube:  Wyse Guide

Ingredients

• ▢1 14-oz can artichoke hearts drained and patted dry
• ▢8 oz cream cheese
• ▢⅓ cup mayonnaise
• ▢½ cup sour cream
• ▢1 10-oz bag of frozen chopped spinach thawed and squeezed of excess moisture
• ▢2 tsp Worcestershire sauce
• ▢½ tsp kosher salt
• ▢½ tsp black pepper
• ▢¾ cup grated Parmesan cheese
• ▢4 oz shredded Swiss cheese
• ▢1 tsp lemon zest
• ▢2 tsp lemon juice

Instructions 

• Preheat the oven to 350°F.
• In a small 8-inch skillet, heat 2 tbsp of neutral oil over medium heat. Once the oil is hot, add the drained and dried artichoke hearts. Sauté the hearts until they are browned on the edges, turning once, 6-8 minutes. Once the artichokes are slightly browned, remove them from the heat.
• In a medium bowl, press and mix the cream cheese until it is smooth and softened. Add the mayonnaise and sour cream. Whisk the mixture until it is smooth and creamy. If mixing is hard, use an electric mixer. Add the browned artichokes, prepared spinach, ¾ of the Parmesan cheese, Swiss cheese, Worcestershire sauce, salt, black pepper, lemon zest, and lemon juice. Stir to combine and pour into the used skillet. Smooth the mixture evenly and sprinkle with the remaining Parmesan cheese.
• Bake in the preheated 350°F oven until the dip is bubbling and the cheese is browned on top, 15-18 minutes. Once baked, remove the dip from the oven and serve immediately.