Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3 cloves garlic, minced
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained and roughly chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1.5 cups shredded low-moisture mozzarella cheese, divided
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 1/2 tsp onion powder
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C). Place the thawed spinach in a clean kitchen towel and wring it out repeatedly until bone-dry. Roughly chop the drained artichokes.
  2. In a large mixing bowl, beat the softened cream cheese, sour cream, and mayonnaise until smooth. Stir in the minced garlic, onion powder, smoked paprika, and red pepper flakes.
  3. Gently fold in the dry spinach, chopped artichokes, Parmesan cheese, and 1 cup of the mozzarella cheese. Mix until the vegetables are evenly distributed. Season with salt and pepper to taste.
  4. Spread the mixture into a 9x9 inch baking dish or 1-quart oven-safe skillet. Sprinkle the remaining 1/2 cup of mozzarella over the top.
  5. Bake for 20–25 minutes until the dip is bubbling at the edges. Broil for 1–2 minutes at the end until the cheese top is golden brown.