Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced (about 2 teaspoons or 10ml)
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (283g)
  • 1 (14 ounce) can artichoke hearts, drained and chopped (397g)
  • 1 cup mayonnaise (237 ml)
  • 1 cup sour cream (237 ml)
  • 1 cup grated Parmesan cheese, divided (approximately 113g, divide in half)
  • 1 cup shredded mozzarella cheese, divided (approximately 113g, divide in half)
  • 1/4 teaspoon salt (1.5 ml)
  • 1/4 teaspoon black pepper (1.5 ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds – don't burn it!).
  2. In a large mixing bowl, combine sautéed garlic, squeezed dry spinach, chopped artichoke hearts, mayonnaise, sour cream, half of the Parmesan cheese, half of the mozzarella cheese, salt, pepper, and red pepper flakes (if using). Mix well.
  3. Pour the spinach artichoke mixture into a baking dish, spread evenly.
  4. Sprinkle the remaining Parmesan and mozzarella cheese evenly over the top of the dip.
  5. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until bubbly and the cheese is melted and lightly golden brown.
  6. Broil for the last 1-2 minutes for extra browning, watching closely.
  7. Let the dip cool for a few minutes before serving. Serve warm with your favorite dippers.