Ingredients:

  • 1 tbsp (15 ml) Olive Oil (Extra Virgin)
  • 2 cloves Fresh Garlic, minced
  • 10 oz (280 g) Frozen Chopped Spinach, thawed and thoroughly squeezed dry
  • 14 oz (400 g) Marinated Artichoke Hearts, drained well and roughly chopped
  • 8 oz (225 g) Full-Fat Cream Cheese, softened to room temperature
  • 1/2 cup (120 ml) Full-Fat Sour Cream
  • 1/4 cup (60 ml) Mayonnaise
  • 1/2 tsp (2.5 ml) Onion Powder
  • 1/4 tsp (1.25 ml) Red Pepper Flakes (optional)
  • 1 cup (100 g) Low-Moisture Mozzarella Cheese, shredded (divided)
  • 1/2 cup (50 g) Freshly Grated Parmesan Cheese (plus 1 tbsp for topping)
  • 1/2 cup (50 g) Gruyère or Monterey Jack Cheese, shredded (optional)
  • 1 tsp (5 g) Kosher Salt
  • 1/2 tsp (2.5 ml) Freshly Ground Black Pepper

Instructions:

  1. Squeeze the Spinach: Place the thawed spinach in a clean kitchen towel and squeeze out as much moisture as physically possible. Roughly chop the drained artichoke hearts. Sauté Garlic: Heat the olive oil in a small pan, add the minced garlic, and sauté gently for 30–60 seconds until fragrant. Remove from heat.
  2. Preheat & Prepare: Preheat oven to 375°F (190°C) and lightly grease a 9-inch baking dish. Combine Creamy Ingredients: In the large mixing bowl, thoroughly combine the softened cream cheese, sour cream, and mayonnaise until smooth and lump-free.
  3. Add Seasoning: Stir in the onion powder, red pepper flakes (if using), salt, black pepper, and the sautéed garlic and oil mixture.
  4. Add Cheese: Fold in 3/4 cup of the shredded Mozzarella, all of the Parmesan (reserving 1 tbsp for topping), and the Gruyère/Monterey Jack (if using). Reserve the remaining Mozzarella.
  5. Fold in Vegetables: Gently fold in the squeezed spinach and chopped artichoke hearts until evenly distributed throughout the cheesy mixture. Taste and adjust salt if necessary.
  6. Transfer: Spoon the mixture into the prepared baking dish. Top: Sprinkle the reserved 1/4 cup of Mozzarella and the extra tablespoon of Parmesan over the top of the dip.
  7. Bake: Bake for 20–25 minutes, or until the dip is bubbling around the edges, the topping is golden brown, and the centre is heated through. Rest: Remove from the oven and let it rest for 5 minutes before serving.