Ingredients:

  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 8 oz water chestnuts, drained and finely chopped
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 3 cloves garlic, grated into a paste
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes
  • 1 cup shredded low-moisture mozzarella
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup sharp white cheddar

Instructions:

  1. Place the thawed spinach in a clean kitchen towel. Twist and squeeze vigorously over the sink three times until all residual moisture is removed and the spinach is a dry, compact puck.
  2. In a large mixing bowl, beat the softened cream cheese until smooth and aerated. Fold in the sour cream and mayonnaise until a stable emulsion is formed.
  3. Incorporate the garlic paste, onion powder, smoked paprika, sea salt, and red pepper flakes into the fat base to bloom the aromatics.
  4. Fold in the dehydrated spinach, chopped water chestnuts, mozzarella, Parmesan, and white cheddar until evenly distributed.
  5. Transfer the mixture to a 9x9 inch baking dish or 1-quart oven-safe crock. Bake at 375°F (190°C) for 20 minutes until the cheese is bubbling and a mahogany-colored crust has formed on top.