Spinach Artichoke Dip

Im still perfecting this recipe. The flavor is AMAZING, the texture is a bit watery. So this is a "rough draft" of the final project. Any tips on how to thicken it up would be welcome.


(2) 14 oz cans of Artichoke Hearts, drained well and diced
1 lb of FRESH spinach (if you want to wash it, do it the day before and make sure its completly dry first!)
1 1/2 c. sour cream
1 package (8 oz) Cream cheese
3/4 c. Mayo
2 Tbs Fresh Garlic, minced
1 Tbs fresh basil, chopped
1 tsp Red pepper flakes
4-5 Cups Parmesan Reggiano, grated
2 Roma Tomatoes, diced

Combine all ingredients besides spinach into a Large(8 qt.) pot over medium heat. Stir contents mixing well. Add spinach a handful or two at a time (as it heats it will shrink up). Continue to cook until all spinach is added and mixed well. Preheat oven to 350 degrees. Add contents of pot  to 9X13 casserole dish and bake in over for 15-20 minutes.

Serve with Bruchetta

Bruschetta:

5 leaves Fresh Basil, chopped
4-5 Cloves Garlic
Handful Italian Parsley, stems removed
½ C. Parmesan Cheese
1 C. Olive Oil(Extra Virgin)
Salt(Kosher/Sea)
French Baguette

Preheat Oven to 350 Degrees. Cut Baguette into ½” slices. Combine basil, garlic and parsley in food processor and process until chopped fine. Add Parmesan cheese and leave on. Slowly add olive oil while processing. Take mixture and spread about a teaspoon onto each baguette slice. Sprinkle each slice with salt. Place baguette slices on cookie sheet and bake in preheated oven about 5 min. Then turn to Low Broil until browned (only a few minutes, watch closely!)

Great with Spinach Artichoke Dip!