Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 0.5 cup sour cream
  • 2 cloves garlic, finely minced
  • 0.25 tsp cracked black pepper
  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 14 oz canned artichoke hearts, drained and roughly chopped
  • 1 cup shredded Gruyere cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese, divided

Instructions:

  1. Preheat oven to 400°F. Place thawed spinach in a clean towel and twist until no more green liquid escapes. The spinach should feel like dry felt.
  2. Mix the 8 oz cream cheese and 0.5 cup sour cream in a bowl until no lumps remain.
  3. Stir in the 2 cloves minced garlic and 0.25 tsp black pepper.
  4. Fold in the 10 oz dry spinach and 14 oz chopped artichokes.
  5. Mix in the 1 cup Gruyere, 0.5 cup mozzarella, and half of the Parmesan.
  6. Spread the mixture evenly into a 9 inch baking dish or pie plate.
  7. Sprinkle the remaining Parmesan over the top. Bake 20 minutes until the edges sizzle and the top is golden.
  8. Let it sit for 5 minutes. This allows the fats to set so the dip isn't runny.