Ingredients:

  • 10 oz (285g) frozen chopped spinach, thawed and squeezed until your hands hurt.
  • 14 oz (400g) canned artichoke hearts, drained and roughly chopped.
  • 3 cloves garlic, minced into a fine paste.
  • 8 oz (225g) full fat cream cheese, softened to room temperature.
  • 0.5 cup (120ml) sour cream
  • 0.25 cup (60ml) mayonnaise
  • 1 tsp (5ml) fresh lemon juice
  • 1 cup (115g) shredded mozzarella cheese, Divided (half for the mix, half for the top).
  • 0.5 cup (45g) freshly grated Parmesan cheese
  • 0.5 cup (60g) shredded Monterey Jack cheese
  • 0.5 tsp red pepper flakes
  • 0.25 tsp smoked paprika
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Preheat oven. Set your rack to the middle position and heat to 190°C (375°F).
  2. Place thawed spinach in a clean towel and wring it out over the sink until no more green water drops out.
  3. Drain the cans and rough chop the hearts into 1cm pieces so they distribute evenly.
  4. Combine the softened cream cheese, sour cream, mayo, and lemon juice in your bowl. Stir until the mixture looks like smooth frosting.
  5. Add the squeezed spinach, chopped artichokes, and minced garlic into the cream base.
  6. Stir in half of the mozzarella, all the Monterey Jack, and half of the Parmesan.
  7. Fold in the red pepper flakes, smoked paprika, salt, and pepper until the spices are visible throughout.
  8. Spread the mixture into your baking dish and sprinkle the remaining mozzarella and parmesan on top.
  9. Slide it into the oven for 25 minutes until the edges are bubbling and the top is golden brown.
  10. Let the dish sit for 5 minutes before serving.