Spinach Artichoke Dip

Ingredients

• 10 ounces frozen chopped spinach – thawed and squeezed dry
• 14 ounces canned artichoke hearts – drained and chopped
• 3 cloves garlic – minced
• 8 ounces cream cheese – softened
• 0.5 cups sour cream
• 0.5 cups mayonnaise
• 0.5 cups Parmesan cheese – finely grated
• 1 cups mozzarella cheese – shredded
• 1 tbsp lemon juice – freshly squeezed
• 0.75 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 0.25 tsp red pepper flakes

Instructions

1. Heat the oven to 375°F and position a rack in the middle; have a 1-quart baking dish ready.
2. In a large bowl, beat the cream cheese until smooth, about 1 minute. Add the sour cream and mayonnaise and mix until creamy.
3. Stir in the garlic, lemon juice, kosher salt, black pepper, and red pepper flakes until evenly seasoned.
4. Fold in the spinach (thawed and squeezed completely dry), artichoke hearts (drained and chopped), Parmesan, and mozzarella until evenly distributed.
5. Spread the mixture into the baking dish and smooth the top. Bake until hot and bubbling around the edges and lightly golden on top, 20–25 minutes. Let stand 5 minutes before serving.