Method
- Step 1: Preheat oven to 375°F (190°C). Thaw frozen spinach completely and squeeze out every drop of moisture using a clean kitchen towel (this is non-negotiable for thick dip). Drain artichoke hearts and pat them dry, then roughly chop into bite-sized pieces.Step 2: In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until completely smooth and creamy (an electric mixer makes this extra fluffy, but a strong stir works too).Step 3: Stir in 1 cup mozzarella, ¾ cup parmesan, garlic, onion powder, red pepper flakes (if using), salt, and black pepper until evenly combined. Fold in the squeezed-dry spinach and chopped artichokes until everything is well distributed.Step 4: Spread the dip into an 8x8-inch baking dish (or similar size). Sprinkle the remaining ½ cup mozzarella and ¼ cup parmesan evenly over the top to create that golden, bubbly crust.Step 5: Bake uncovered for 25–30 minutes until the dip is bubbling around the edges and the top is golden brown. If you want extra browning, broil for the last 2–3 minutes (watch closely). Rest for 5 minutes, garnish with parsley, and serve hot with chips, bread, crackers, or veggies.
Notes
Nutrition Facts (per serving): Carbs: 9g | Protein: 11g | Fat: 23g