Ingredients:

  • 10 oz Frozen Chopped Spinach, thawed and thoroughly squeezed dry
  • 14 oz Marinated Artichoke Hearts, drained well, roughly chopped
  • 8 oz block Full Fat Cream Cheese, softened to room temperature
  • 1 cup Full Fat Sour Cream
  • 1/2 cup Quality Mayonnaise
  • 3 cloves Fresh Garlic, minced finely
  • 1 teaspoon Lemon Zest (optional)
  • 1/2 teaspoon Hot Sauce (optional)
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Sea Salt
  • 1/2 cup Freshly Grated Parmesan Cheese (divided)
  • 2 cups Shredded Whole Milk Mozzarella (divided)

Instructions:

  1. Prep the Greens: Thaw the spinach completely. Using a clean tea towel, squeeze the spinach vigorously until all excess moisture is removed. Set aside.
  2. Prep the Artichokes: Drain the jarred artichoke hearts completely. Roughly chop them into bite-sized pieces.
  3. Mince and Zest: Mince the garlic and grate the lemon zest. Set aside the cheese topping portions (1/2 cup mozzarella, 1/4 cup Parmesan).
  4. Create the Creamy Foundation: In a large mixing bowl, thoroughly combine the softened cream cheese, sour cream, and mayonnaise until completely smooth and lump-free.
  5. Build the Flavour: Stir in the minced garlic, lemon zest, hot sauce, salt, and black pepper.
  6. Add the Cheese: Fold in the mixing portions of the cheese (1 1/2 cups mozzarella and 1/4 cup Parmesan).
  7. Incorporate Bulk: Gently fold in the squeezed spinach and chopped artichoke hearts until evenly distributed. Do not overmix.
  8. Transfer and Top: Scrape the dip mixture into your prepared baking dish. Spread evenly. Sprinkle the remaining 1/2 cup of mozzarella and 1/4 cup of Parmesan evenly over the top.
  9. Bake: Preheat oven to 375°F (190°C). Bake for 25–30 minutes, or until the edges are bubbling vigorously and the cheese topping is golden brown and melted.
  10. Rest and Serve: Remove the dip from the oven and let it rest for 5 minutes. Serve hot with crackers or chips.