Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 2 cloves garlic, minced
  • 10 oz fresh baby spinach, wilted and squeezed dry
  • 14 oz can artichoke hearts, drained and chopped
  • 0.5 tsp lemon juice
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated parmesan cheese, divided
  • 0.25 cup pecorino romano cheese
  • 0.25 tsp red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Wilt the 10 oz fresh baby spinach in a pan over medium heat until dark green and collapsed. Note: This only takes about 2 minutes; don't overcook it.
  2. Transfer the wilted spinach to a clean kitchen towel or several layers of paper towels.
  3. Squeeze the spinach with all your might until no more green liquid drips out. Note: This is the most important step for a thick texture.
  4. In a large bowl, combine the 8 oz softened cream cheese, 0.5 cup sour cream, and 0.25 cup mayonnaise.
  5. Mix until the base is velvety and no lumps remain.
  6. Fold in the minced garlic, chopped artichoke hearts, lemon juice, red pepper flakes, and the squeezed spinach.
  7. Stir in the 1 cup mozzarella, 0.25 cup of the parmesan, and 0.25 cup pecorino romano.
  8. Transfer the mixture to your prepared dish and sprinkle the remaining 0.25 cup parmesan over the top.
  9. Oven toast at 190°C (375°F) for 20 minutes until the edges are bubbling and the top is golden brown.