Ingredients:

  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 14 oz can artichoke hearts, drained, patted dry, and roughly chopped
  • 8 oz full-fat cream cheese, softened to room temperature
  • 0.5 cup sour cream
  • 0.25 cup high-quality mayonnaise
  • 1 cup shredded mozzarella cheese, divided
  • 0.5 cup freshly grated parmesan cheese
  • 0.5 cup shredded Gruyère or Pepper Jack cheese
  • 3 cloves garlic, minced
  • 0.25 tsp red pepper flakes
  • 0.5 tsp lemon juice
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Preheat your oven to 180°C (350°F). Prepare your 1.5 quart baking dish.
  2. The Great Squeeze: Place thawed spinach in a clean kitchen towel or cheesecloth and wring out as much liquid as possible until bone-dry. Pat artichoke hearts dry with paper towels.
  3. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and no lumps remain.
  4. Fold in the squeezed spinach, chopped artichokes, half of the mozzarella (0.5 cup), the parmesan, and the Gruyère.
  5. Stir in the minced garlic, red pepper flakes, lemon juice, salt, and black pepper.
  6. Spread the mixture evenly into the baking dish and top with the remaining 0.5 cup of mozzarella.
  7. Bake for 20 minutes until the dip is bubbling and golden brown.
  8. Rest for 5 minutes before serving to allow the sauce to set.