Spinach & Artichoke Dip | Pour Choices Kitchen

Since the house is quiet, I decided I'd hop on cam and hang out with you all. Enjoy this longer than normal video as I explore the best spinach and artichoke dip you'll ever make. It starts with some garlic confit and finishes with some delicious smoked cheeses. Tailgating season is right around the corner so pull up a chair, grab a beer and let's get to cooking!

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Grocery List:
1 (10 oz) package frozen chopped spinach** (thawed and drained)
-1 (14 oz) can artichoke hearts** (drained and chopped)
1/2 cup mayonnaise**
1/2 cup sour cream**
1 (8 oz) package cream cheese** (softened)
1 (5.2 oz) package Boursin cheese** (Garlic & Fine Herbs or another flavor you prefer)
1 cup shredded smoked Gouda cheese**
1/2 cup shredded Gruyère cheese**
1/4 cup grated Parmesan cheese**
4-6 cloves garlic confit** (instructions below)
1 tablespoon Worcestershire sauce**
1/4 teaspoon red pepper flakes** (optional, for a bit of heat)
Salt and pepper** to taste

Garlic Confit:
-2 cups garlic cloves** (peeled, about 3-4 heads of garlic)
2-3 cups olive oil** (enough to fully submerge the garlic cloves)
Optional:** A few sprigs of fresh thyme or rosemary for extra flavor