Ingredients:

  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained and roughly chopped
  • 3 cloves garlic, minced
  • 8 oz cream cheese, softened to room temperature
  • 1/3 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tsp lemon juice
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Place the thawed spinach in a kitchen towel and squeeze firmly until no more liquid drips out.
  3. Roughly chop the drained artichoke hearts into bite-sized pieces.
  4. In a large bowl, beat the softened cream cheese until smooth, then fold in the sour cream, mayonnaise, and lemon juice until velvety.
  5. Stir in the minced garlic, squeezed spinach, and chopped artichokes.
  6. Fold in half of the mozzarella and half of the Parmesan, then season with salt and pepper.
  7. Transfer the mixture into a 9-inch cast iron skillet or ceramic baking dish, smoothing the top with a spatula.
  8. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
  9. Bake for 20–25 minutes until the edges are bubbling and the top is a deep golden brown.