Episode 1 with Alex Warren: youtu.be/rGjo1fZmTmk?si=-rhA… I talk with Alex about his new album WILDCHILD, deep cuts, and who he is listening to right now.

My Recipe for the Ultimate Spinach Artichoke Dip Ingredients: - 2 garlic cloves, finely minced - 1 small shallot, finely minced - 2 tablespoons butter - 8 ounces cream cheese, softened - 1 1/4 cup freshly grated low-moisture mozzarella (1/4 cup reserved for topping) - 1 cup freshly grated Parmesan (1/4 cup reserved for topping - 1/4 cup whole milk Greek yogurt (or more sour cream) - 1/2 cup sour cream - 1/2 cup freshly grated Gruyère - 1 teaspoon Worcestershire sauce - 1/2 teaspoon Dijon mustard - 1 (14-ounce) can quartered artichoke hearts, drained well and chopped - 10 ounces frozen chopped spinach, thawed and squeezed completely dry - 1/4 teaspoon crushed red pepper flakes - 1/2 teaspoon kosher salt - 1/2 teaspoon black pepper - 1 tablespoon fresh chives (optional) - Chips, sliced baguette, or something to dip! Instructions: 1. Heat oven to 375 degrees. Meanwhile, sauté the garlic and shallot with the butter over medium heat until translucent and soft, about 5 minutes. 2. Add the sautéed garlic and shallots, cream cheese, 1 cup mozzarella, 3/4 cup Parmesan, Greek yogurt, sour cream, Gruyère, Worcestershire sauce, Dijon mustard, artichoke hearts, and spinach to a large bowl. Season with salt, pepper, and red pepper flakes to taste. Mix well until fully combined. 3. Transfer dip to an oven-safe skillet or a baking dish. Top with reserved mozzarella and Parmesan. 4. Bake until the cheese is bubbling and/or browned, about 25-30 minutes. 5. Serve with bread or chip of your choice!