Ingredients

  • 1 package (10 oz) frozen spinach, thawed and squeezed dry
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions

  1. Preheat the oven: Set the oven to 375°F (190°C). Lightly grease a small baking dish.
  2. Prepare the spinach: Thaw the spinach and squeeze out as much excess water as possible.
  3. Mix the creamy base: In a large bowl, combine cream cheese, sour cream, mayonnaise, garlic, salt, and black pepper until smooth.
  4. Add vegetables and cheese: Stir in the spinach, chopped artichokes, mozzarella, and Parmesan until evenly combined.
  5. Transfer to the dish: Spread the mixture evenly into the prepared baking dish. Sprinkle a little extra mozzarella on top if desired.
  6. Bake: Bake for 20–25 minutes, until hot, bubbly, and golden brown around the edges.
  7. Garnish and serve: Sprinkle with fresh parsley and serve warm with crackers, toasted bread, or vegetable sticks.

Tips for the Best Dip

  • Squeeze the spinach thoroughly to prevent a watery dip.
  • Use freshly grated Parmesan for a richer flavor.
  • For extra browning, broil for 1–2 minutes at the end, watching carefully.