Ingredients:

  • 225g (8 oz) cream cheese, softened
  • 120ml (1/2 cup) sour cream
  • 60ml (1/4 cup) Greek yogurt
  • 3 cloves garlic, minced
  • 2.5g (1/2 tsp) smoked paprika
  • 280g (10 oz) frozen chopped spinach, squeezed dry
  • 400g (14 oz) canned artichoke hearts, chopped
  • 50g (1/2 cup) scallions, sliced
  • 115g (1 cup) shredded low moisture mozzarella
  • 50g (1/2 cup) grated Asiago cheese
  • 25g (1/4 cup) grated Parmesan Reggiano

Instructions:

  1. Preheat oven to 180°C. Place thawed spinach in a tea towel and wring it until no more liquid drips out. Pat chopped artichokes dry.
  2. In a large mixing bowl, beat softened cream cheese, sour cream, and Greek yogurt until smooth. Fold in garlic, smoked paprika, and scallions.
  3. Stir in the bone dry spinach and the chopped artichoke hearts until evenly distributed.
  4. Incorporate the cheeses. Mix in the mozzarella and Asiago, reserving about 2 tablespoons of each for the topping.
  5. Transfer mixture to a baking dish, smoothing the top with a spatula.
  6. Sprinkle the reserved cheese and the Parmesan Reggiano over the surface until the top is fully covered.
  7. Bake for 25 minutes until the edges are bubbling and the top is golden.
  8. Let it sit for 5 minutes until the oils settle and the texture thickens slightly. Serve warm.