Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 1/2 medium yellow onion, finely chopped (approx. 75g)
  • 1 (10-ounce/283g) package frozen chopped spinach, thawed and squeezed dry
  • 1 (14-ounce/397g) can artichoke hearts, drained and chopped
  • 8 ounces (226g) cream cheese, softened
  • 1/2 cup (113g) sour cream
  • 1/2 cup (113g) mayonnaise
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (25g) grated mozzarella cheese, plus extra for topping
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Optional: A squeeze of fresh lemon juice

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add onion and garlic and cook until softened and fragrant, about 5 minutes.
  2. In a large bowl, combine the sautéed onion and garlic, squeezed spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, and red pepper flakes (if using). Season with salt and pepper to taste. Add a squeeze of lemon juice for brightness.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Sprinkle the remaining mozzarella cheese over the top.
  5. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly. The top should be nicely browned.
  6. Let cool for a few minutes before serving with your favourite dippers.