Spinach-Artichoke Dip

I made this for my Mother's Day gift to myself and ate the whole thing and did not share. The next time I made it I did the same thing. It wasn't until the fourth time I made it that Dave got a bite. It is that addictive. Warning: do not make this on the same day you make Jessica's Almond Bars. I know from experience that just because a person has eaten half a sheet cake, doesn't mean she'll lay off the dip.

Recipe adapted from Picky Palate

1/2 tablespoon olive oil
2 Cups fresh spinach leaves, chopped
1 cloves fresh garlic, minced
1/4 Cup mayonnaise
4 oz softened cream cheese
1/2 teaspoon Tabasco Sauce
Pinch of salt and pepper
1/2 Cup fresh grated parmesan cheese
About 1 cup (0r half a can) artichoke hearts, drained and coarsely chopped (I prefer to not use the marinated ones here)
3/4 Cup shredded mozzarella cheese

Heat olive oil in medium skillet over medium heat. Add a handful of spinach, adding more spinach as it wilts and makes more room. Cook for 2-3 minutes and add garlic. Cook, stirring for one more minute. Combine the rest of the ingredients in a medium bowl. Add spinach mixture and stir until combines. Spread into lightly greased casserole dish and bake at 350 for 25-30 minutes, or until hot and bubbly. Serve warm with tortilla chips or on sourdough bread.