Baked Spinach Artichoke Dip

Instructions:

1. Place the thawed spinach in a kitchen towel or fine-mesh strainer and squeeze firmly until no more liquid escapes.
2. Pat the drained artichoke hearts with paper towels until dry, then roughly chop them into bite-sized pieces.
3. In a large bowl, stir the softened cream cheese and sour cream together using a rubber spatula until velvety and smooth.
4. Fold in the minced garlic, Parmesan cheese, salt, black pepper, and cayenne pepper.
5. Stir in the squeezed spinach, chopped artichokes, and half of the mozzarella cheese until evenly distributed.
6. Preheat the oven to 375°F (190°C).
7. Spread the mixture evenly into a 9x9 inch (23x23 cm) baking dish.
8. Drizzle melted butter over the top and sprinkle the remaining mozzarella cheese evenly across the surface.
9. Bake for 20–25 minutes, or until the edges are bubbling and the cheese has turned a deep golden brown.