Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 3 cloves garlic, minced
  • 10 oz frozen cut leaf spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained and chopped
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated parmesan cheese
  • 0.25 cup grated pecorino romano cheese
  • 0.5 tsp red pepper flakes
  • 0.25 tsp fine sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Place thawed spinach in a clean kitchen towel or cheesecloth. Twist and wring forcefully over the sink until no more liquid escapes. Repeat this process with the chopped artichoke hearts until they are tacky to the touch.
  2. In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Use a spatula to cream them together until the mixture is completely smooth and free of lumps.
  3. Fold in the minced garlic, red pepper flakes, salt, pepper, and half of the mozzarella, parmesan, and pecorino romano cheeses.
  4. Gently fold the dry spinach and artichoke hearts into the cream base until evenly distributed.
  5. Transfer the mixture into a 1.5-quart oven-safe baking dish, smoothing the top with a spatula.
  6. Sprinkle the remaining half of the cheeses over the top. Bake at 375°F (190°C) for 20 minutes, then broiler for 1-2 minutes until the cheese crust is golden brown and bubbling.