Ingredients:
- 8 oz block (225 g) full-fat Cream Cheese, softened to room temperature
- 1/2 cup (120 ml) full-fat Mayonnaise
- 1/2 cup (120 ml) Sour Cream, full-fat preferred
- 1 cup (115 g) Shredded Mozzarella Cheese (divided, 3/4 cup for mixing, 1/4 cup for topping)
- 1/4 cup (30 g) Grated Parmesan Cheese
- 2 cloves Garlic, minced finely
- 1/2 teaspoon Dried Onion Powder
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Ground Black Pepper
- 1/4 teaspoon Cayenne Pepper (optional)
- 1/2 teaspoon Kosher Salt (or to taste)
- 10 oz package (280 g) Frozen Chopped Spinach, thawed and well-drained
- 14 oz can/jar (400 g) Marinated Artichoke Hearts, drained, patted dry, and roughly chopped
- 4 oz jar (115 g) Diced Pimento Peppers, drained thoroughly
Instructions:
- Prepare the Vegetables: Thaw the frozen spinach completely. Place it in a clean tea towel and squeeze all excess moisture out until it is bone dry. Drain the artichoke hearts and pimento peppers thoroughly. Roughly chop the artichoke hearts.
- Create the Creamy Base: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or small casserole dish. In a large bowl, combine the softened cream cheese, mayonnaise, and sour cream. Blend until completely smooth and lump-free. Stir in the minced garlic, onion powder, Worcestershire sauce, pepper, cayenne, and salt. Mix well.
- Fold in Cheeses and Fillings: Add 3/4 cup of the shredded mozzarella and all of the grated Parmesan to the cream base. Stir until just combined. Gently fold in the squeezed spinach, chopped artichoke hearts, and drained pimento peppers. Ensure the mixture is evenly combined. Taste and adjust salt if necessary.
- Bake and Finish: Scrape the mixture into the prepared baking dish. Smooth the top with a spatula. Sprinkle the remaining 1/4 cup of mozzarella evenly over the surface. Bake for 20 to 25 minutes, or until the edges are bubbling vigorously and the cheese on top is melted and golden-brown. Remove from the oven and let the dip rest for 5–10 minutes before serving.