Ingredients
Method
- Preheat and Prep: Preheat your oven to 375°F (190°C). Ensure your spinach is thoroughly squeezed dry using a clean kitchen towel or paper towels. Roughly chop the drained artichoke hearts into bite-sized pieces.
- Create the Creamy Base: In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use a hand mixer on low speed or a sturdy spatula to beat until completely smooth and no lumps remain. This step is crucial for a uniform texture.
- Add Flavor and Texture: Stir in the minced garlic, grated Parmesan, chopped artichokes, and dried spinach. Add the black pepper, nutmeg, and red pepper flakes if using. Mix gently until all ingredients are evenly distributed throughout the creamy base.
- Transfer to Baking Dish: Spread the mixture evenly into a small baking dish (approx. 8x8 inch) or an oven-safe skillet. Smooth the top with a spatula so it bakes evenly. Sprinkle half of the shredded mozzarella over the top.
- Bake Until Bubbling: Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Return to the oven for another 10-15 minutes, or until the dip is bubbling around the edges and the cheese topping is golden brown and melted.
- Cool Slightly: Let the dip rest for at least 5 minutes before serving. This allows it to set slightly, making it easier to scoop without sliding off your chips or bread. Serve warm with crusty bread, tortilla chips, or vegetable sticks.
Nutrition
Notes
The secret is squeezing the thawed spinach until it feels nearly dry. If you skip this step, your dip will weep water in the oven and become soupy. I use a clean kitchen towel to wring out every drop of moisture. This simple prep ensures the flavors concentrate rather than dilute, giving you that rich, restaurant-style texture right on your own counter.