Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 10 oz frozen spinach, thawed and squeezed dry
  • 14 oz artichoke hearts, drained and chopped
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Place the thawed spinach in a clean kitchen towel or fine-mesh sieve and squeeze firmly until no more liquid escapes.
  3. Roughly chop the drained artichoke hearts into bite-sized pieces.
  4. In a medium mixing bowl, beat the softened cream cheese, sour cream, mayonnaise, and Parmesan cheese until the mixture is smooth and velvety.
  5. Stir the minced garlic, salt, and black pepper into the cream cheese mixture.
  6. Gently fold in the squeezed spinach, chopped artichokes, and half (1/2 cup) of the shredded mozzarella cheese.
  7. Transfer the mixture to an 8x8 inch oven-safe baking dish and smooth the top with a spatula.
  8. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the surface.
  9. Bake for 20–26 minutes, or until the edges are bubbling and the cheese has turned a deep, mahogany-gold.