Food My Muse

0 Preheat a pan for 2 minutes. Add 1 tbsp of butter and the spinach, a little bit at a time. Once it wilts, remove from the pan and squeeze out excess moisture in a strainer.
1 In that same pan, add remaining butter with the shallot, garlic and fresno. Cook for 2-3 minutes. Add Cream of Mushroom soup with the spices. Mix well.
2 Add artichokes, cream cheese and spinach.
3 Transfer to a bowl and add in fresh mozzarella, gruyere, parmigiano, créme fraîche, hot sauce, lemon zest, mayo, black pepper, chives and parsley. Mix well until all the cheese is melted.
4 Let rest for at least 2 hrs and up to 24 hours.
5 Preheat the oven on broil for 5 minutes.
6 Add the dip to a baking dish and top with the low moisture mozzarella and lots of grated parm.
7 Turn broiler off and set oven temp to 400℉. Place dip inside immediately. Let it bake for about 20 minutes or until bubbly.
8 Serve with more chives on top, crushed red peppers. Serve with toasted bread, crackers or tortilla chips and that is it.