Spinach Artichoke Dip

Ingredients:

8 ounces cream cheese, room temperature
⅓ cup sour cream
⅓ cup mayonnaise
1 garlic clove, grated
1 (10-ounce) box chopped frozen spinach, thawed, drained, squeezed dry
1 (14-ounce) can artichoke hearts, drained and chopped
¾ cup shredded mozzarella
¾ cup freshly grated Parmigiano Reggiano
Kosher salt and freshly ground black pepper, to taste
Pub provisions pretzels, for serving

Directions:

Preheat oven to 350 degrees F.

In a large bowl combine cream cheese, sour cream, mayonnaise and garlic. Mix until smooth. Add spinach, artichokes, mozzarella and ½ cup Parmigiano. Mix to combine and season with salt and pepper. Transfer to a 1 quart cast iron skillet. Top with remaining ¼ cup Parmigiano. Bake until the dip begins to bubble, about 25 minutes. Serve with pub provisions pretzels.