Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 3 cloves garlic, minced
  • 0.5 tsp red pepper flakes
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained and chopped
  • 1 cup shredded mozzarella cheese, divided
  • 0.5 cup freshly grated Parmesan cheese, divided
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C). Place the thawed spinach in a clean kitchen towel and wring it forcefully over the sink until all liquid is removed.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Fold in the sour cream, mayonnaise, minced garlic, salt, pepper, and red pepper flakes until an emulsion forms.
  3. Stir in the dried spinach, chopped artichokes, 0.5 cup of mozzarella, and 0.25 cup of Parmesan until uniform.
  4. Spread the mixture into a 9-inch baking dish or cast-iron skillet. Top with the remaining mozzarella and Parmesan.
  5. Bake for 20–25 minutes until bubbling. Optionally broil on high for 1–2 minutes until the cheese is golden-brown.