Spinach and Artichoke Dip

ingredients

2 microwavable bags (9 oz ea) frozen creamed spinach
12 oz mozzarella cheese, shredded
1 can (14 oz) artichoke hearts packed in water, drained, and each heart cut into 3 pieces
1 tsp hot pepper sauce, or 2 tsp chile-garlic sauce
tortilla chips for serving

1
Preheat oven to 400 degrees.
2
Speed-thaw the creamed spinach: Place the bags in a medium-sized glass bowl and pierce each one with a knife. Place the bowl in a microwave oven and cook on high power until the spinach has thawed and is warm, about 4 min.
3
Slit open the bags and pour spinach into a 3-quart glass or ceramic casserole dish. Add 2 cups of mozzarella cheese and the artichoke hearts and hot pepper sauce. Stir to combine the ingredients and smooth the top. Taste and add more hot pepper sauce, if desired. Sprinkle the remaining 1 cup of mozzarella cheese over the top.
4
Bake the dip until it is bubbling throughout and the cheeses has melted, 12-15 min. Serve at once with tortilla chips.

Source: Jennifer Spearer