Fresh Spinach Artichoke Dip

• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper
• 1 medium onion, chopped
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 jalapeno pepper, chopped, seeds and membranes removed
• 2 tablespoons dry white wine
• 4 cups chopped baby spinach
• 1 cup sour cream
• 1 cup mayonnaise
• 8 ounces cream cheese, softened
• 1 tablespoon chopped fresh parsley
• 3 ounces shredded Parmesan cheese
• 6 ounces shredded mild cheddar cheese
• salt and pepper to taste
• Sriracha chili sauce, or Frank's Hot Sauce, to taste

Directions

Heat the oil and red pepper flakes in a medium skillet over medium heat. Add onion, jalapeno pepper and garlic; cook, stirring, until the onion is soft and translucent, about 5 minutes. Add artichokes and chopped spinach.Cook, stirring, about 2 minutes more. Add wine and let cook until liquid is reduced by half, about 2 to 3 minutes. Remove from heat and let cool.

In a large bowl. mix together the sour cream, mayonnaise, and cream cheese until well combined. Add the parsley, cheese, salt, pepper, and hot sauce; mix until well combined.

Fold in the cooled spinach and artichoke mixture. Taste and season as needed with salt and pepper. Chill about 2 hours, refrigerate up to two weeks, or freeze to keep longer.