Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup full-fat sour cream
  • 3 cloves garlic, minced
  • 10 oz fresh baby spinach
  • 14 oz can quartered artichoke hearts in brine, drained and chopped
  • 1 cup freshly shredded mozzarella cheese
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1/2 tsp red pepper flakes
  • 1 tsp fresh lemon juice

Instructions:

  1. Sauté the fresh baby spinach in a dry pan over medium heat until completely collapsed and wilted.
  2. Place the wilted spinach into a clean kitchen towel or cheesecloth and squeeze aggressively over a sink until all excess moisture is removed and the spinach is bone-dry.
  3. In a large mixing bowl, whip the softened cream cheese and sour cream together until the mixture is smooth and free of lumps.
  4. Fold in the minced garlic, lemon juice, and red pepper flakes into the cream base.
  5. Gently incorporate the chopped artichokes and the squeezed spinach, ensuring the greens are well-dispersed.
  6. Fold in the shredded mozzarella and parmesan cheese, reserving a small amount for the top if desired.
  7. Transfer the mixture to a 10-inch cast iron skillet or a 1.5-quart baking dish and bake at 350°F (175°C) for 20 minutes or until the surface is bubbly and develops a mahogany-colored crust.