Panko-Crusted Spinach Dip

• Three 16-ounce bags frozen spinach, defrosted and drained
• 8 ounces (1 cup) sour cream
• 1/2 cup mayonnaise
• 2/3 cup grated Parmesan cheese
• 1/2 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 1 teaspoon salt
• Two 8-ounce packages cream cheese, at room temperature
• 1/4 cup panko
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese

1. Preheat the oven to 350u0b0F.
2. In a medium mixing bowl, combine the spinach, sour cream, mayonnaise, Parmesan, red pepper flakes, garlic cloves, and salt. Add the cream cheese to the bowl and stir until all the ingredients are fully incorporated. Pour the mixture into a cast-iron skillet or ovenproof baking dish.
3. Combine the topping ingredients in a small bowl. Sprinkle the topping over the dip mixture in an even layer.
4. Bake for 20 minutes, until bubbling. Raise the heat to 450u0b0F and bake for another 5 to 10 minutes, until the top is golden brown. Serve immediately. Though this is best hot, it turns out to be delicious at room temperature, too.

frozen spinach, sour cream, mayonnaise, parmesan cheese, red pepper, garlic, salt, cream cheese, panko, salt, parmesan cheese

Taken from www.seriouseats.com/recipes/2011/06/cook-the-book-panko-crusted-spinach-dip.html (may not work)