Spinach and Artichoke Dip, Sponsored by McCormick

Preheat broil or salamander. Heat olive oil in a medium pot over medium heat. Add spinach one handful at a time, until wilted. Add crushed red pepper and garlic salt and stir to incorporate. Cook down until most of liquid has evaporated, about 5 minutes.

Stir in chopped artichoke hearts and cook until heated through.

Reduce heat to low and stir in cream cheese and mozzarella until cheese has melted. Remove from heat and stir in sour cream.

Transfer dip to desired, heat proof, serving dish. Sprinkle with parmesan cheese and broil until golden and bubble on top.

Serve with toast points, chips, or sliced vegetables.