Ingredients:

  • 285 g frozen chopped spinach, thawed and squeezed dry
  • 400 g canned artichoke hearts, drained and chopped
  • 15 g garlic, minced
  • 15 ml olive oil
  • 225 g cream cheese, softened to room temperature
  • 60 ml sour cream
  • 60 ml mayonnaise
  • 3 g salt
  • 1 g black pepper
  • 1 g red pepper flakes (optional)
  • 115 g shredded mozzarella cheese
  • 50 g grated Parmesan cheese

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant and shimmering. Note: Don't let the garlic brown or it will taste bitter.
  2. Stir in the squeezed spinach and chopped artichokes. Cook for 3-5 minutes until the sizzle slows down and moisture has evaporated.
  3. In a large mixing bowl, beat the softened cream cheese with a spoon or mixer until smooth.
  4. Fold in the sour cream, mayonnaise, salt, pepper, and red pepper flakes. Mix until the binder is velvety and uniform.
  5. Stir in the sautéed vegetable mixture and half of the mozzarella and Parmesan until fully incorporated.
  6. Transfer the mixture to your baking dish. Spread it evenly with a spatula.
  7. Top with the remaining mozzarella and Parmesan, creating a thick layer of cheese.
  8. Bake at 375°F (190°C) for 15-20 minutes until the edges are bubbling and the top is golden.
  9. Turn on the broiler for the final 2 minutes until the cheese crust looks toasted and browned.