Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 0.5 cup high-quality mayonnaise
  • 0.5 cup full-fat sour cream
  • 2 cloves garlic, minced
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper
  • 0.25 tsp smoked paprika
  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 14 oz canned artichoke hearts, drained and chopped
  • 1 cup shredded low-moisture mozzarella cheese, divided
  • 0.5 cup freshly grated parmesan cheese, divided
  • 0.5 cup shredded Gruyère cheese
  • 0.25 cup shredded Pecorino Romano cheese

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Place thawed or sautéed spinach into a clean kitchen towel and twist forcefully over the sink until no more liquid escapes. Break the dry spinach into small flecks.
  3. In a large mixing bowl, combine softened cream cheese, mayonnaise, and sour cream. Stir until the mixture is smooth and fully emulsified.
  4. Fold in the garlic, sea salt, black pepper, and smoked paprika. Add the artichoke hearts, prepared spinach, Gruyère, Pecorino Romano, and half of the Mozzarella and Parmesan.
  5. Transfer the mixture to a 1.5-quart baking dish or a 9-inch cast-iron skillet. Spread evenly with a spatula.
  6. Top with the remaining Mozzarella and Parmesan cheese to create the crust layer.
  7. Bake for 25 minutes until the dip is bubbling. For a mahogany crust, finish under a high broiler for the final 120 seconds.