Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup high-quality mayonnaise
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained and chopped
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup freshly grated Parmesan cheese, divided

Instructions:

  1. Preheat your oven to 375°F (190°C). Prepare your greens by placing thawed spinach in a clean kitchen towel and wringing out all excess moisture. Pat the chopped artichoke hearts dry with paper towels.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Fold in the sour cream, mayonnaise, minced garlic, salt, black pepper, and red pepper flakes until unified.
  3. Stir the dried spinach, chopped artichokes, 1/2 cup of mozzarella, and 1/4 cup of Parmesan into the cream cheese base.
  4. Transfer the mixture to a 9x9 inch baking dish and smooth the top. Sprinkle the remaining mozzarella and Parmesan over the surface.
  5. Bake for 20–25 minutes until the edges are bubbling and the cheese topping is golden brown. Alternatively, cook in a slow cooker on low for 2 hours.