Ingredients
Method
Sauté Greens & Squeeze Dry
- In a large oven-safe cast iron skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1 minute until fragrant. Add fresh spinach in batches and cook for 2 to 3 minutes until completely wilted.
- Transfer wilted spinach and chopped artichokes to a clean kitchen towel or colander and press firmly to remove all excess moisture. This critical step prevents a watery dip!
Blend Creamy Cheeses
- In a large mixing bowl, beat the softened cream cheese, sour cream, mayonnaise, salt, black pepper, and red pepper flakes with a spatula until completely smooth and creamy.
- Fold in the drained spinach, chopped artichoke hearts, 1 cup of shredded mozzarella, and 1/2 cup of grated parmesan cheese until evenly distributed.
Bake to Molten Perfection
- Spread the dip evenly back into the cast iron skillet (or an 8x8-inch baking dish). Top generously with the remaining 1/2 cup mozzarella and 1/4 cup parmesan cheese.
- Bake at 375°F (190°C) for 18 to 20 minutes until bubbling vigorously around the edges and thoroughly heated through.
Broil for Golden Crust & Serve
- Switch the oven to HIGH BROIL for 2 to 3 minutes, watching closely, until the cheese topping forms deep golden-brown blistered spots.
- Let rest for 5 minutes before serving hot with crispy tortilla chips, warm toasted crostini, and fresh crunchy vegetables!