Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup high-quality mayonnaise
  • 3 cloves garlic, minced
  • 14 oz canned artichoke hearts, drained and chopped
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded mozzarella cheese
  • 3/4 cup freshly grated Parmesan cheese, divided
  • 1/4 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Place thawed spinach in a clean kitchen towel and wring forcefully until bone-dry to prevent a watery dip.
  3. In a large bowl, beat the softened cream cheese until smooth. Fold in the sour cream, mayonnaise, minced garlic, salt, pepper, and red pepper flakes.
  4. Fold the prepared spinach, chopped artichokes, shredded mozzarella, and half of the Parmesan cheese (3/8 cup) into the cream cheese mixture.
  5. Transfer the mixture into a 1 quart baking dish. Sprinkle the remaining Parmesan cheese evenly over the top.
  6. Bake for 18 minutes until the edges are bubbling. Switch to 'Broil' for the final 2 minutes until the Parmesan crust is golden-brown and mahogany-colored in spots.