Ingredients:

  • 8 oz Neufchâtel cheese, softened
  • 1 cup plain non-fat Greek yogurt
  • 3 cloves garlic, minced
  • 1 tsp lemon juice
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes
  • 10 oz frozen chopped spinach, thawed and squeezed extremely dry
  • 14 oz marinated artichoke hearts, drained and roughly chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded low-moisture Mozzarella cheese
  • 2 tbsp grated Pecorino Romano cheese

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Place the thawed spinach into a clean kitchen towel or cheesecloth and wring it out over the sink until no more liquid escapes. This ensures the dip remains creamy and not watery.
  3. In a large mixing bowl, beat the softened Neufchâtel cheese and Greek yogurt together using a spatula or hand mixer until smooth and combined.
  4. Fold in the minced garlic, lemon juice, black pepper, and red pepper flakes.
  5. Incorporate the bone-dry spinach, chopped artichoke hearts, and grated Parmesan cheese into the mixture.
  6. Spread the mixture evenly into a 1.5-quart oven-safe baking dish or 9-inch cast-iron skillet.
  7. Top with the shredded Mozzarella and a final dusting of Pecorino Romano.
  8. Bake for 15–18 minutes until the edges are frantically bubbling and the cheese is molten.
  9. Optionally, switch the oven to broil for 1-2 minutes until the top is speckled with golden brown spots.
  10. Let the dip rest for 5 minutes.