Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 10 ounces frozen spinach, thawed and squeezed dry (280g)
  • 1 (14-ounce) can artichoke hearts, drained and chopped (400g)
  • 8 ounces cream cheese, softened (225g)
  • 1 cup sour cream (240ml)
  • 1 cup mayonnaise (240ml)
  • 1 cup grated Parmesan cheese, divided (100g)
  • 1/2 cup grated mozzarella cheese, divided (50g)
  • 1/4 cup chopped fresh parsley (optional)
  • 1 tablespoon lemon juice (15 ml)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Crusty bread, tortilla chips, crackers, or vegetables for dipping

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned (but not burnt!), about 2-3 minutes.
  2. Ensure the spinach is thoroughly squeezed dry. Chop the artichoke hearts into bite-sized pieces.
  3. In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, half of the Parmesan cheese, half of the mozzarella cheese, parsley (if using), lemon juice, red pepper flakes (if using), salt, and pepper.
  4. Add the sautéed garlic, spinach, and artichoke hearts to the bowl and mix well to combine.
  5. Spread the mixture evenly into the baking dish or oven-safe skillet.
  6. Sprinkle the remaining Parmesan and mozzarella cheese over the top.
  7. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the dip is hot, bubbly, and the cheese is melted and golden brown.
  8. Let the dip cool for a few minutes before serving with your favorite dippers.