Ingredients:

  • 10 oz package frozen chopped spinach, thawed and squeezed bone-dry
  • 8 oz cream cheese, full-fat, softened
  • 1 cup full-fat mayonnaise
  • 1 cup full-fat sour cream
  • 1/4 cup frozen chopped onion flakes (or 1/4 cup finely minced fresh onion)
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup finely grated Parmesan cheese
  • 1 cup shredded low-moisture mozzarella cheese

Instructions:

  1. Ensure the frozen spinach is completely thawed. Place it in a clean tea towel or several layers of paper towels and squeeze out every drop of excess water to prevent a watery dip.
  2. In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use a spatula to beat until the mixture is completely smooth and homogenous.
  3. Incorporate the dried parsley, garlic powder, onion powder, salt, and pepper into the creamy base. Mix until evenly distributed.
  4. Gently fold in the dried spinach, Parmesan cheese, and 1/2 cup of the mozzarella cheese until just combined.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld and the mixture to firm up slightly.
  6. If serving cold: Transfer the dip to a serving bowl, sprinkle the remaining 1/2 cup of mozzarella on top, and serve immediately. If baking: Transfer the mixture to a prepared 8x8 inch baking dish. Sprinkle the remaining mozzarella evenly over the top.
  7. Bake the dip at 375°F (190°C) for 15-20 minutes, or until the top is golden brown and the edges are bubbling. Let the dip rest for 5 minutes before serving warm.