Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 0.5 cup sour cream
  • 0.25 cup high-quality mayonnaise
  • 2 cloves garlic, minced into a paste
  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 14 oz can artichoke hearts, drained and roughly chopped
  • 0.5 cup sun-dried tomatoes in oil, drained and julienned
  • 1 cup Parmesan cheese, freshly grated and divided
  • 1 cup low-moisture mozzarella, shredded
  • 0.5 tsp red pepper flakes
  • 0.25 tsp sea salt
  • 1 pinch cracked black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Combine the 8 oz cream cheese, 0.5 cup sour cream, and 0.25 cup mayonnaise in a large bowl.
  3. Whisk vigorously until the mixture is completely smooth and no lumps remain.
  4. Fold in the minced garlic, 0.5 tsp red pepper flakes, sea salt, and black pepper.
  5. Press the thawed spinach in a towel until not a single drop of water escapes.
  6. Add the dried spinach, 14 oz chopped artichokes, and 0.5 cup sun dried tomatoes to the bowl.
  7. Stir in 0.5 cup of the Parmesan and 0.5 cup of the mozzarella.
  8. Transfer the mixture to a small oven safe baking dish or a 9 inch cast iron skillet.
  9. Top with the remaining cheese until the surface is evenly covered.
  10. Bake for 20 minutes until the edges are bubbling and the top is golden and crackling.