Ingredients:

  • 10 oz (285 g) frozen chopped spinach, thawed and squeezed very dry
  • 14 oz (400 g) can artichoke hearts in water, drained and chopped
  • 1/3 cup (55 g) oil-packed sun-dried tomatoes, drained and finely chopped
  • 1 medium Roma tomato (about 1/2 cup / 75 g), seeded and diced
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (120 g) sour cream
  • 2 garlic cloves, minced
  • 1 tsp (5 ml) fresh lemon juice
  • 1/4 tsp (1 g) crushed red pepper flakes
  • 1/2 tsp (3 g) fine sea salt
  • 1/4 tsp (0.5 g) black pepper
  • 1 cup (115 g) shredded whole-milk mozzarella, divided
  • 1/2 cup (50 g) finely grated Parmesan, divided
  • 2 tbsp (2 g) chopped fresh basil

Instructions:

  1. Preheat the oven to 190°C (375°F) with the rack in the center.
  2. Microwave the frozen spinach for 3 to 4 minutes until fully thawed. Wrap it in a clean towel and twist hard over the sink. Keep squeezing until only a dry, compact ball remains and no more liquid drips out.
  3. Drain the artichoke hearts, pat them dry, and chop them into roughly 1/4-inch (6 mm) pieces.
  4. Drain the sun-dried tomatoes well and chop them finely. Seed the Roma tomato, then dice it and pat the pieces dry on a paper towel.
  5. Beat the softened cream cheese in a large bowl for about 1 minute, until fluffy and no lumps remain. It is ready when a fingertip presses into it easily.
  6. Add the sour cream, garlic, lemon juice, red pepper flakes, fine sea salt, and black pepper. Beat for about 30 seconds more, until uniformly smooth and pale.
  7. Stir in the squeezed spinach, chopped artichokes, sun-dried tomatoes, and Roma tomato until evenly distributed.
  8. Add half the mozzarella (1/2 cup) and half the Parmesan (1/4 cup). Stir until the cheese disappears into the base.
  9. Spread the dip evenly in an 8-inch square baking dish or 1-quart oven-safe dish. Sprinkle the remaining mozzarella and Parmesan over the top.
  10. Bake for 18 to 22 minutes, until the dip bubbles vigorously around the edges and the top turns light golden with a few browned spots.
  11. Let the dip rest for 5 minutes until it thickens slightly.
  12. Scatter 2 tbsp chopped fresh basil over the top just before serving.
  13. Refrigerate leftovers within 2 hours of baking, covered tightly, for up to 4 days. To reheat, cover with foil and warm at 180°C (350°F) for 15 to 20 minutes, until hot throughout (74°C / 165°F).