Ingredients

• 8 ounces frozen chopped spinach, thawed, see Cook's Note*
• 1 (12-ounce bag) frozen artichoke hearts, thawed
• 1/2 cup plus 2 tablespoons freshly grated Parmesan
• 1/2 cup grated smoked gouda
• 1/2 cup shredded mozzarella
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon whole coriander seeds
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 4 ounces cream cheese
• Tortilla chips, for serving

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Instructions

1. Preheat the oven to 350 degrees F.
2. Place the spinach in a strainer and squeeze out as much liquid as possible; set aside.
3. Chop the artichokes into bite-size chunks.
4. In a large bowl, add the spinach, artichokes, 1/2 cup Parmesan, gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 tablespoons Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes.
5. Allow the dip to cool slightly before serving with tortilla chips.
6. *Cook's Note: A quick way to thaw out spinach: microwave for 3 minutes, covered.