Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 0.5 cup full-fat sour cream
  • 0.5 cup plain Greek yogurt
  • 2 cloves garlic, grated
  • 1 tbsp lemon juice
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained and chopped
  • 0.5 tsp red pepper flakes
  • 1 cup low-moisture mozzarella cheese, shredded
  • 0.5 cup parmesan cheese, freshly grated

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Squeeze the spinach. Use a clean towel to wring out every drop of moisture until the spinach looks like a dry, crumbly ball.
  3. Cream the base. Beat the 8 oz cream cheese, 0.5 cup sour cream, and 0.5 cup Greek yogurt in a large bowl until velvety and free of lumps.
  4. Add aromatics. Fold in the 2 cloves grated garlic, 1 tbsp lemon juice, and 0.5 tsp red pepper flakes.
  5. Prep the vegetables. Roughly chop the 14 oz artichoke hearts and break up the squeezed spinach.
  6. Incorporate bulk. Stir the spinach, artichokes, and 0.5 cup of the mozzarella into the cream cheese mixture until the greens are evenly distributed.
  7. Transfer to dish. Spread the mixture into your baking pan, smoothing the top with your spatula.
  8. Top with cheese. Sprinkle the remaining 0.5 cup mozzarella and 0.5 cup parmesan over the top.
  9. Bake for 20 minutes. Remove when the edges are bubbling vigorously and the top has golden brown peaks.
  10. Rest before serving. Let it sit for 5 minutes until the sauce thickens and the sizzle subsides.