Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup refrigerated Alfredo sauce
  • 0.25 cup sour cream
  • 2 cloves garlic, minced
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained and chopped
  • 1 cup shredded low-moisture whole milk mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup Pecorino Romano cheese
  • 0.25 cup shredded smoked Provolone cheese

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. Combine the 8 oz cream cheese, 0.5 cup Alfredo sauce, and 0.25 cup sour cream in a large bowl.
  3. Beat until completely smooth and velvety.
  4. Fold in the 2 cloves minced garlic, 10 oz dry spinach, and 14 oz chopped artichoke hearts.
  5. Add 0.5 cup mozzarella, the Parmesan, Pecorino, and Provolone.
  6. Transfer the mixture into your baking dish. Spread it evenly to the edges.
  7. Top with the remaining 0.5 cup mozzarella cheese.
  8. Bake for 15 minutes until the cheese is bubbling and golden.
  9. Broil for 1-2 minutes until a shattering crust forms. Note: Watch it closely!
  10. Rest for 5 minutes before serving to let the sauce set.