Spinach and Artichoke Dip

Ingredients

• 1 small shallot, minced (about 1 tablespoon) 
• 1 garlic clove, minced 
• 6 ounces fresh baby spinach  
• 6 frozen (or canned) artichoke hearts, thawed and roughly chopped 
• ½ cup grated Parmesan-Reggiano 
• ½ cup grated low-moisture mozzarella, plus more for topping  
• 6 ounces cream cheese, softened
• 3 tablespoons creme fraiche (or sour cream) 
• ½ teaspoon red pepper flakes 
• ½ teaspoon Worcestershire sauce
• 2-4 teaspoons hot sauce of choice (add less or more depending on desired spice level) 
• Salt to taste (about ½ teaspoon) 
• Tortilla chips or slices of bread for serving

Instructions

1. 1
   Preheat the oven to 400F. 
2. 2
   In a large saucepan, set over medium heat, add a scant teaspoon of olive oil to the pan. When the oil is warm, add the spinach and cook, tossing it every so often with a pair of tongs, until wilted, about 5 minutes. Transfer the spinach to a bed of paper towels and top the spinach with a few more sheets of paper towels. Bundle up the paper towels and squeeze until the spinach releases its water. 
3. 3
   Add a tablespoon of olive oil to the same saucepan you used for the spinach. Heat the oil over medium heat and when warm, add the minced shallot and cook until soft, about 2-3 minutes. Next add the garlic atop the shallot and cook until fragrant, an additional minute.  
4. 4
   To a large bowl, add the reserved spinach, the shallot/garlic mixture, artichoke hearts, Parmesan, mozzarella, cream cheese, creme fraiche, red pepper flakes, worcestershire sauce and hot sauce. Mix until thoroughly combined. Salt to taste (I added about 1/2 teaspoon of salt). Mix once more and then transfer to a 1-quart baking dish. Top with a handful of mozzarella and place in the oven to bake for 25-30 minutes, until the top is lightly golden brown. Note: If you'd like the cheese to be a bit more golden brown, like mine, place it under the broiler for 2 minutes, being sure you're watching it the entire time.