Ingredients:

  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 14 oz canned or jarred artichoke hearts, drained and roughly chopped
  • 3 cloves garlic, minced fine
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup high-quality mayonnaise
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1 cup shredded low-moisture mozzarella cheese, divided
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1/2 cup shredded Gruyere or White Cheddar, divided

Instructions:

  1. Preheat your oven to 375°F (190°C). Place the thawed spinach in a clean kitchen towel and wring it over the sink until no more liquid can be extracted. Roughly chop the artichokes and pat dry with paper towels.
  2. In a large bowl, beat the softened cream cheese until smooth using a spatula. Fold in the sour cream, mayonnaise, minced garlic, salt, pepper, and red pepper flakes until fully incorporated.
  3. Add the dried spinach, chopped artichokes, and half of the Mozzarella, Parmesan, and Gruyere. Fold gently until the vegetables are evenly distributed throughout the cream base.
  4. Transfer the mixture into a 9x9 inch baking dish or 10-inch cast iron skillet, smoothing the top. Sprinkle the remaining half of the cheeses over the top in an even layer.
  5. Bake for 20–25 minutes until the dip is bubbling around the edges. Optionally, broil on high for 1–2 minutes until the top is golden-brown.