Spinach and Arti Dip

I could eat a giant vat of this stuff.  I had some appallingly bad spinach and artichoke dip at Blackfinn in D.C. recently.  Yes, you heard me, Blackfinn, your spinach and artichoke dip is very bad.  It motivated me to make some myself.  I wanted to bring an appetizer to share at a friend's holiday party over the weekend so I decided to whip up a batch.  The recipe made a lot so I put a bit aside for our brunch.  What you see there is what was left of it because it's always hard to snap a photo before we entertain.  I was inspired by this food blogger's recipe, and I essentially followed it closely, with a substitution and a small addition.  If you've ever had it, you know just how addictive it is. It's great with water crakers, melba toasts, sliced bagette, anything, really.

1 10 oz package frozen, chopped spinach, thawed and drained
1 14 oz can artichoke hearts, drained and chopped
4 oz cream cheese 
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, pressed
1/2 tsp chili sauce
1/4 cup grated parmesan
1/4 cup grated cheddar cheese or mozzarella
plus some additional mozzarella or provolone for the top
a few pinches of paprika
salt, pepper

Combine all ingredients and scoop into baking dish, top with some provolone or mozzarella cheese.  Bake at 350 until top is bubbly and brown, about 25 minutes.