Ingredients
- Frozen spinach: 10 oz about 280g, thawed and squeezed dry
- Canned artichoke hearts: 14 oz about 400g, drained and chopped
- Cream cheese: 8 oz 225g, softened
- Sour cream: 1/2 cup
- Mayonnaise: 1/2 cup
- Garlic: 2 cloves minced
- Grated Parmesan cheese: 1/2 cup
- Shredded mozzarella cheese: 1 cup divided
- Salt and pepper: to taste
- Crushed red pepper flakes: a pinch optional, for a bit of heat
- Fresh parsley: chopped for garnish (optional)
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Mix the Dip Ingredients:
- In a large bowl, combine the thawed and squeezed dry spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, minced garlic, grated Parmesan cheese, half of the shredded mozzarella cheese, salt, pepper, and crushed red pepper flakes (if using). Mix well until all ingredients are evenly distributed.
Transfer to a Baking Dish:
- Transfer the mixture to a baking dish (a 9-inch pie dish or a similar sized baking dish works well). Smooth the top with a spatula.
Add More Cheese:
- Sprinkle the remaining shredded mozzarella cheese evenly over the top of the dip.
Bake:
- Bake in the preheated oven for about 20-25 minutes, or until the dip is bubbly and the cheese on top is golden brown.
Garnish and Serve:
- Remove the dip from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired.
- Serve hot with tortilla chips, sliced baguette, vegetable sticks, or crackers for dipping.