# What You Need:
→ Vegetables
01 - 1 can (14 oz) artichoke hearts, drained and roughly chopped
02 - 5 oz fresh baby spinach (or 9 oz frozen, thawed and drained)
03 - 2 cloves garlic, minced
→ Dairy
04 - 8 oz cream cheese, softened
05 - 1 cup sour cream
06 - 1/2 cup mayonnaise
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
→ Spices & Seasoning
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)
# Directions:
01 - Set oven temperature to 375°F.
02 - If using fresh spinach, sauté over medium heat until wilted, about 2 minutes, then drain and chop; for thawed frozen spinach, squeeze out excess liquid.
03 - In a large bowl, beat cream cheese, sour cream, and mayonnaise together until smooth.
04 - Incorporate garlic, salt, black pepper, and red pepper flakes if using; stir to combine.
05 - Fold in chopped artichoke hearts, spinach, mozzarella, and half of the Parmesan cheese until evenly mixed.
06 - Transfer mixture to a greased 1-quart baking dish, smooth the surface, and sprinkle remaining Parmesan on top.
07 - Bake for 25 minutes until hot, bubbly, and lightly golden on top.
08 - Allow dip to cool for 5 minutes before serving warm with preferred bread or chips.
