Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup) (approx 150g)
  • 2 cloves garlic, minced (about 2 teaspoons) (approx 6g)
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry (approx 280g)
  • 1 (14-ounce) can artichoke hearts, drained and chopped (approx 400g)
  • 1 cup mayonnaise (240 ml)
  • 1 cup sour cream (240 ml)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup grated mozzarella cheese (25g)
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • Optional: pinch of red pepper flakes

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. In a large mixing bowl, combine the sautéed onion and garlic with the squeezed-dry spinach, chopped artichoke hearts, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, and nutmeg. Season with salt and pepper to taste. Add red pepper flakes, if using.
  3. Spread the mixture evenly into a 9-inch baking dish.
  4. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
  5. Let the dip cool slightly before serving.