Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 1 tsp fresh lemon juice
  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 8 oz canned water chestnuts, drained and finely chopped
  • 3 green onions, finely sliced
  • 1 cup shredded mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 0.5 tsp onion powder
  • 0.25 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Place thawed spinach in a clean kitchen towel and twist forcefully over the sink to remove all excess liquid until the spinach is dry and compact. Break apart the dry spinach with your fingers.
  2. In a large mixing bowl, beat the softened cream cheese, sour cream, and mayonnaise together using a spatula until completely smooth and lump-free.
  3. Incorporate the minced garlic, lemon juice, onion powder, smoked paprika, salt, and black pepper into the cream base, stirring until the mixture is glossy and well-combined.
  4. Gently fold in the prepared dry spinach, chopped water chestnuts, sliced green onions, half of the mozzarella, and half of the Parmesan cheese.
  5. Transfer the mixture to a 1 quart baking dish. Top with the remaining mozzarella and Parmesan cheese.
  6. Bake at 375°F (190°C) for 25 minutes or until the dip is bubbling and the cheese topping has developed golden-brown spots.