Hot spinach and artichoke dip

Speed thaw the block of spinach in a colander set in a big bowl, pouring hot water over it and letting it soak about 10 minutes until thawed through.

Squeeze the spinach in the colander, then wring it out in a clean kitchen towel until as dry as possible.

Chop the artichokes while still frozen with a heavy cleaver, leaving some bigger and some smaller chunks.

Lay paper towel over the artichokes and press down, leaving 10 to 15 minutes to draw out moisture.

Put a 10-inch cast iron skillet over medium heat, add two tablespoons of olive oil and the artichokes, and half a teaspoon of kosher salt.

Stir and cook, pressing the artichokes against the bottom of the pan to accelerate browning, about three to four minutes.

Add the spinach and grate in one clove of garlic.

Add half a teaspoon of red pepper flake and another half teaspoon of salt.

In a bowl combine the block of cream cheese, a quarter cup each of mayonnaise and sour cream, the lemon juice and half of each of the cheeses.

Cream on medium speed with a hand mixer until smooth and thoroughly combined.

Grate the second clove of garlic directly into the cream cheese mixture.

Deglaze the artichoke pan with a quarter cup of white wine and let most of the moisture cook away, then turn off the heat.

Add the artichoke and spinach mixture to the creamy mixture; there is no need to let it cool first.

Move it to an oven safe baking and serving vessel, leaving a little room up the side.

Sprinkle the remaining parmesan over the top, then the remaining feta last so it browns.

Cook under the broiler until golden brown, three to five minutes; four minutes here.

Serve warm, with potato chips, pita chips or crudite.