Ingredients:

  • 225g (8 oz) Full-fat cream cheese, softened to room temperature
  • 120ml (1/2 cup) Sour cream
  • 60ml (1/4 cup) High-quality mayonnaise
  • 3 cloves Garlic, minced
  • 5ml (1 tsp) Worcestershire sauce
  • 2g (1/2 tsp) Red pepper flakes
  • 300g (10 oz) Frozen chopped spinach, thawed and squeezed bone-dry
  • 170g (6 oz) Marinated artichoke hearts, drained and chopped
  • 150g (1.5 cups) Shredded low-moisture mozzarella cheese, divided
  • 50g (1/2 cup) Freshly grated Parmesan cheese, divided
  • 2g (1/2 tsp) Kosher salt
  • 1g (1/4 tsp) Freshly cracked black pepper

Instructions:

  1. Thaw the spinach completely. Place in a clean kitchen towel and wring it out aggressively over the sink until no more liquid emerges to prevent a watery dip. Finely chop the squeezed spinach.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Fold in the sour cream, mayonnaise, minced garlic, Worcestershire sauce, salt, pepper, and red pepper flakes until the mixture is uniform and fluffy.
  3. Gently fold in the dried spinach, chopped artichokes, 1 cup of the mozzarella, and 1/4 cup of the Parmesan. Transfer to a 1.5-quart oven-safe baking dish and spread into an even layer.
  4. Optional: Cover tightly with plastic wrap and refrigerate for up to 24 hours to allow flavors to meld. If baking immediately, proceed to the next step.
  5. Preheat oven to 190°C (375°F). Remove plastic wrap and top the dip with the remaining mozzarella and Parmesan. Bake for 20–25 minutes until the edges are bubbling and the cheese top is golden brown.