Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup sour cream
  • 3 cloves garlic, minced
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp sea salt
  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 14 oz canned artichoke hearts, drained and roughly chopped
  • 1 cup shredded low-moisture mozzarella cheese
  • 0.5 cup freshly grated parmesan cheese
  • 0.5 cup shredded gruyère cheese

Instructions:

  1. Preheat your oven to 180°C (350°F).
  2. Prepare the spinach by placing thawed greens in a clean kitchen towel and wringing it out over the sink until no more liquid escapes. Roughly chop the drained artichoke hearts.
  3. In a large mixing bowl, combine softened cream cheese, sour cream, and minced garlic. Cream together using a spatula until smooth and no lumps remain.
  4. Fold in the prepared spinach, chopped artichokes, and the majority of the mozzarella, parmesan, and gruyère, reserving a small portion for the top.
  5. Transfer the mixture to a 9-inch pie dish or 1-quart oven-safe skillet. Top with the remaining cheese blend.
  6. Bake for 15 minutes or until the dip is bubbling and the cheese cap has developed a deep golden-brown crust.