Ingredients:

  • 1 (283g/10 oz) package frozen chopped spinach, thawed and squeezed dry
  • 1 (397g/14 oz) can artichoke hearts, drained and chopped
  • 227g (8 oz) cream cheese, softened
  • 1 cup (113g/4 oz) mayonnaise
  • 1 cup (113g/4 oz) sour cream
  • ½ cup (56g/2 oz) grated Parmesan cheese, plus extra for topping
  • ½ cup (56g/2 oz) grated Mozzarella cheese, plus extra for topping
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 2 tablespoons finely chopped fresh parsley, for garnish (optional)

Instructions:

  1. Ensure spinach is thoroughly drained and artichoke hearts are chopped.
  2. In the mixing bowl, combine cream cheese, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, garlic, and red pepper flakes. Mix well.
  3. Gently fold in the drained spinach and chopped artichoke hearts until evenly distributed.
  4. Season with salt and pepper to taste.
  5. Spread the mixture evenly into the prepared baking dish.
  6. Sprinkle the remaining Parmesan and Mozzarella cheese evenly over the top.
  7. Bake in a preheated oven at 175°C/350°F for 20-25 minutes, or until golden brown and bubbly.
  8. Sprinkle with fresh parsley, if desired.
  9. Serve immediately with your favourite dippers. Perfect as warm dips for any occasion.