LATEST RECIPE: Cheese, Artichoke, Spinach Dip

1.5 cups finely grated Parmesan cheese

Half a cup of thickly grated Parmesan cheese

About half a cup of shredded mozzarella cheese

1 cup crumbled blue cheese

1 cup crumbled goat's cheese (Chevre)

2 boxes of frozen chopped spinach (defrosted and drained)

1/2 cup regular mayonnaise

2 boxes cream cheese

1 cup crushed pecans

2 small jars of artichoke hearts (do not drain) - try to get unseasoned

3 tablespoons crushed garlic

1 cup bread crumbs

Preheat oven to 375°F.

Slice the rectangles of cream cheese into smaller pieces (about 4 slices each). Mash up using a hand whisk or mashing tool. Add in both forms of Parmesan cheese, goat cheese, blue cheese, mayonnaise, pecans, crushed garlic, and mayonnaise and mash genty together until well-mixed and combined.

Fold in spinach until distributed throughout. Fold artichokes in gently.

Spoon mixture into an ungreased rectangular glass baking dish. For full set of ingredients, use 9x11 dish. (If you half the ingredients, you could probably use an 8x8 square dish.)

Sprinkle shredded mozzerella cheese across top, then follow by sprinkling a thin layer of bread crumbs on top.

Cook for about 30 minutes, checking after about 20 minutes then in 5-minute intervals to make sure cheese isn't burning. A little browning around the edges is fine.

Serve with pita chips or sliced French baguettes and dig in!