Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 3 cloves garlic, minced
  • 0.5 tsp red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained and chopped
  • 1 cup shredded mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup shredded Gruyère cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Place thawed spinach in a clean kitchen towel and wring out thoroughly until bone-dry. Roughly chop the drained artichoke hearts.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Mix in the sour cream, mayonnaise, minced garlic, salt, black pepper, and red pepper flakes until well combined.
  3. Fold the dry spinach, chopped artichokes, and 3/4 of the cheese blend (mozzarella, Parmesan, and Gruyère) into the cream cheese mixture.
  4. Transfer the mixture to a 9x9 inch baking dish or 1-quart oven-safe skillet. Level the top with a spatula and sprinkle the remaining cheese blend evenly over the surface.
  5. Bake for 20–25 minutes until the dip is bubbling at the edges and the cheese topping is golden brown. serve warm.