Ingredients:

  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup melted unsalted butter
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained and chopped
  • 3 cloves garlic, minced
  • 1 tsp lemon juice
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese, sour cream, mayonnaise, and melted butter until the mixture is velvety and free of lumps. Stir in the minced garlic and lemon juice until fully incorporated.
  2. Add the squeezed-dry spinach and chopped artichoke hearts to the cream base. Fold in half of the mozzarella and half of the Parmesan. Stir gently until the greens and artichokes are evenly distributed throughout the cheese.
  3. Transfer the mixture into the baking dish, smoothing the top with a spatula. Sprinkle the remaining mozzarella and Parmesan over the surface.
  4. Bake at 375°F (190°C) for 20–25 minutes, or until the edges are bubbling and the cheese on top has turned a deep, golden brown.