Ingredients:

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

Instructions:

  1. Place the thawed spinach in a clean kitchen towel and wring it vigorously until all excess moisture is removed. Roughly chop the drained artichoke hearts into bite-sized pieces.
  2. In a large bowl, beat the softened cream cheese until smooth. Fold in the sour cream, mayonnaise, minced garlic, onion powder, and red pepper flakes. Stir in the dry spinach, artichokes, half of the mozzarella, and all of the Parmesan cheese.
  3. Transfer the mixture to a 1.5-quart baking dish or 9-inch oven-safe skillet. Top with the remaining mozzarella. Bake at 375°F (190°C) for 20–25 minutes until the edges are bubbling and the top is golden brown.