Ingredients:

  • 10 ounces (280g) frozen spinach, thawed and squeezed dry
  • 1 (14 ounce/400g) can artichoke hearts, drained and chopped
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (115g) shredded Parmesan cheese, divided
  • 1 cup (115g) shredded mozzarella cheese, divided
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) sour cream
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Ensure the spinach is thoroughly drained. Chop the artichoke hearts into bite-sized pieces.
  3. In a large bowl, combine cream cheese, half of the Parmesan cheese, half of the mozzarella cheese, mayonnaise, sour cream, minced garlic, and red pepper flakes (if using).
  4. Add the squeezed spinach and chopped artichoke hearts to the cream cheese mixture. Mix well until everything is evenly distributed.
  5. Pour the dip into the prepared baking dish or skillet.
  6. Sprinkle the remaining Parmesan and mozzarella cheese evenly over the top of the dip.
  7. Bake for 20 minutes, or until the dip is hot, bubbly, and the cheese is melted and lightly golden brown.
  8. Let cool for a few minutes before serving with your choice of dippers.