Ingredients:

  • 10 oz (280 g) frozen chopped spinach, thawed and very well squeezed (or 8 oz / 225 g fresh spinach, wilted and squeezed)
  • 14 oz (398 mL) canned artichoke hearts, drained and roughly chopped
  • 8 oz (226 g) full-fat cream cheese, room temperature
  • 1/2 cup (120 g) sour cream (or Greek yogurt)
  • 1/4 cup (60 g) mayonnaise (optional — adds silkiness; omit for lighter version)
  • 1 cup (100 g) shredded mozzarella (or 1 cup / 113 g low-moisture mozzarella)
  • 1/2 cup (50 g) freshly grated Parmesan (or Pecorino Romano)
  • 2–3 cloves garlic, minced (~1–2 tsp / 5–8 g)
  • 1 tbsp (15 mL) olive oil (for sautéing if using fresh or to bloom garlic)
  • 1 tsp (5 mL) freshly squeezed lemon juice
  • 1/4 tsp (0.5 g) red pepper flakes (optional)
  • 1/2 tsp (3 g) kosher salt (adjust to taste)
  • 1/4 tsp (1 g) freshly ground black pepper
  • 2–3 tbsp (15–30 g) panko breadcrumbs or extra Parmesan for topping (optional)
  • For garnish (optional): 1–2 tbsp (5–10 g) chopped fresh parsley or chives
  • Lemon wedges for serving

Instructions:

  1. Prep the spinach and artichokes: Thaw frozen spinach, place in a colander, press and squeeze using a clean towel or cheesecloth until very dry; chop coarsely if needed. Drain canned artichokes, roughly chop and pat dry.
  2. Cook aromatics (if using fresh spinach or to remove excess moisture): Heat olive oil in an ovenproof skillet over medium heat. Add minced garlic and red pepper flakes and sauté 30–60 seconds until fragrant. If using fresh spinach, add and wilt until just collapsed, then transfer to a colander and squeeze dry.
  3. Combine base ingredients: In a mixing bowl, beat room-temperature cream cheese until smooth. Stir in sour cream and mayonnaise until fully combined and silky. Fold in shredded mozzarella and grated Parmesan.
  4. Fold in vegetables and season: Add the well-drained chopped spinach and chopped artichokes to the cheese mixture. Add lemon juice, salt, and black pepper; mix until evenly distributed. Taste and adjust seasoning as needed.
  5. Transfer and top: Spoon the mixture into an 8-inch or 9-inch ovenproof skillet or a 1-quart baking dish, spreading evenly. Sprinkle panko breadcrumbs or extra Parmesan on top if using.
  6. Bake: Preheat oven to 375°F (190°C). Bake for 18–22 minutes, until the mixture is bubbling around the edges and the top is lightly golden. For a browned top, place under the broiler 1–2 minutes, watching closely to avoid burning.
  7. Finish and serve: Remove from oven and let rest 3–5 minutes to thicken slightly. Garnish with chopped parsley or chives and serve warm with crostini, pita chips, tortilla chips, or vegetables.