Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup sour cream
  • 0.25 cup high-quality mayonnaise
  • 2 cloves garlic, minced
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz can artichoke hearts in brine, drained and chopped
  • 1 tsp lemon juice
  • 1 cup shredded mozzarella cheese, divided
  • 0.5 cup grated Parmesan cheese, divided
  • 0.5 tsp smoked paprika
  • 0.25 tsp red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Place the thawed spinach in a clean kitchen towel and twist forcefully over the sink until no more green liquid escapes. Ensuring the spinach is bone-dry prevents a runny dip.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Fold in the sour cream, mayonnaise, minced garlic, lemon juice, smoked paprika, red pepper flakes, salt, and pepper.
  3. Stir the chopped artichokes and the dry spinach into the cream cheese mixture until well distributed.
  4. Stir in half of the mozzarella and half of the Parmesan cheese.
  5. Transfer the mixture to a 1-quart baking dish or 9-inch cast-iron skillet, smoothing the top with a spatula.
  6. Sprinkle the remaining mozzarella and Parmesan evenly over the surface. Bake at 375°F (190°C) for 20 minutes or until the cheese is bubbling and the top achieves a golden brown crust.