Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 1/2 tsp fine sea salt
  • 1/4 tsp red pepper flakes
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz marinated artichoke hearts, drained and chopped
  • 1/2 cup green onions, sliced
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan Reggiano
  • 1/4 cup Pecorino Romano

Instructions:

  1. Preheat your oven to 375°F (190°C). Place the thawed spinach in a clean kitchen towel and wring it out over the sink until no moisture remains.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Fold in the sour cream, mayonnaise, minced garlic, sea salt, and red pepper flakes.
  3. Stir the dry spinach, chopped marinated artichokes, green onions, and half of the cheese blend (mozzarella, Parmesan, and Pecorino) into the cream cheese mixture until evenly combined.
  4. Transfer the mixture into a 9-inch oven-safe skillet or ceramic baking dish and smooth the top with a spatula.
  5. Sprinkle the remaining mozzarella, Parmesan, and Pecorino over the surface. Bake for 20 minutes until the edges are bubbling and the top is golden-brown. Optional: Broil for 60 seconds for extra crispness.