Ingredients
Method
Preheat & Prepare Veggies
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch round ceramic baking dish, pie dish, or cast iron skillet with olive oil spray.
- CRITICAL CHEF STEP: Place the thawed chopped spinach into a clean kitchen towel and wring aggressively over the sink until zero liquid drips out. Roughly chop the drained artichoke hearts and pat dry with paper towels.
Mix the Creamy Dip Base
- In a large mixing bowl, blend the softened cream cheese, sour cream, mayonnaise, minced garlic, sea salt, black pepper, and red pepper flakes with a spatula until completely smooth and velvety.
- Fold in the squeezed dry spinach, chopped artichoke hearts, 1 cup of the shredded mozzarella, and 1/2 cup of the grated parmesan until evenly distributed throughout the mixture.
Bake to Golden Perfection
- Spread the mixture evenly into the prepared baking dish. Crown the top with the remaining 1/2 cup of mozzarella and 1/4 cup of parmesan.
- Bake at 375°F (190°C) for 20 minutes until the edges are vigorously bubbling. Switch oven to broil on HIGH for 2 to 3 minutes until the cheese develops appetizing golden-brown blistered spots.
- Remove carefully, garnish with fresh chopped parsley, and serve immediately while hot and stretchy alongside warm baguette slices and crispy chips!