Instructions

• Preheat oven to 350°F. Lightly spray a small baking dish with cooking spray and set aside.
• Drain the 14-ounce can of artichoke hearts, squeeze out excess liquid, and roughly chop. Thaw the 1/2 cup frozen spinach, then squeeze out excess liquid. Finely mince the 1 clove garlic.
• In a large bowl, combine 8 ounces softened cream cheese, 1/2 cup mayonnaise, and 1/2 cup sour cream. Stir or beat until smooth and evenly combined.
• Add 1/2 cup grated mozzarella, 1/2 cup freshly grated parmesan, the chopped artichoke hearts, the drained spinach, and the minced garlic. Add a pinch of red pepper flakes or cayenne and the zest of one lemon, if using. Stir until the mixture is evenly combined.
• Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the top with additional mozzarella and additional parmesan to your preference.
• Bake for 20–25 minutes, until the dip is bubbly and the top is starting to brown.
• If you want a more browned top, place the dish under the broiler for 1–2 minutes—watch closely to avoid burning.
• Remove from the oven, let sit a few minutes to cool slightly, and serve immediately with tortilla chips, vegetable sticks, crackers, or toasted bread.