Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 10 ounces frozen spinach, thawed and squeezed dry (283g)
  • 1 (14-ounce) can artichoke hearts, drained and chopped (400g)
  • 4 ounces cream cheese, softened (113g)
  • 1 cup mayonnaise (240 ml)
  • 1/2 cup sour cream (120 ml)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/2 cup shredded mozzarella cheese (50g)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  2. Add squeezed spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until heated through.
  3. In a mixing bowl, combine softened cream cheese, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, red pepper flakes (if using), salt, and pepper. Mix until smooth and well combined.
  4. Add the cooked spinach and chopped artichoke hearts to the cheese mixture. Stir to combine evenly.
  5. Transfer the dip mixture to the baking dish. Spread evenly.
  6. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the dip is heated through, bubbly, and lightly golden brown on top.
  7. Let the dip cool for a few minutes before serving. Garnish with extra Parmesan cheese or fresh parsley, if desired.