Put canola oil and chopped garlic into a large sauté pan. Place the pan on high heat and watch closely until the garlic begins to color. Immediately add the baby spinach and water and sauté on high until the spinach is totally wilted. Remove from pan and let cool until easy to touch. Wring out as much water as possible from the spinach using a cheesecloth or a clean dish towel. Chop spinach.

Preheat oven to 350°F. In a large mixing bowl, combine cream cheese, mayonnaise and Hood® Heavy Cream. Mix until smooth. Add baby artichokes, ¼ cup Parmesan cheese, mozzarella, thyme, black pepper, hot sauce, paprika, lemon zest and kosher salt. Mix until smooth. Place mixture into oven-proof baking dish and top with the remaining 2 Tbsp. Parmesan cheese. Place baking dish in the oven and bake for 15 minutes or until hot throughout and bubbly. Serve with toasted baguette or pita chips.

By: Chef Chris Coombs