Ingredients:

  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 14 oz canned artichoke hearts, drained and roughly chopped
  • 8 oz full-fat cream cheese, softened to room temperature
  • 0.5 cup sour cream
  • 0.25 cup high-quality mayonnaise
  • 3 cloves garlic, minced
  • 1 cup shredded low-moisture mozzarella cheese, divided
  • 0.5 cup freshly grated Parmesan cheese, divided
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes

Instructions:

  1. Place the thawed spinach in a clean kitchen towel and wring it out over the sink until no more liquid emerges to prevent a watery dip.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Fold in the sour cream, mayonnaise, minced garlic, salt, pepper, and red pepper flakes until the base is glossy and uniform.
  3. Add the dry spinach, chopped artichokes, half of the mozzarella, and half of the Parmesan to the bowl. Fold gently until vegetables are evenly distributed, then transfer to a 9-inch pie plate or 1-quart baking dish.
  4. Sprinkle the remaining mozzarella and Parmesan over the top. Bake at 375°F (190°C) for 20–25 minutes until the edges are bubbling and the top is golden brown.