Spinach Artichoke Dip

Instructions

1. 1

   Preheat the oven to 375°F (190°C). The key to a non-watery dip is thoroughly squeezing the 10 oz thawed frozen chopped spinach — wrap it in a clean kitchen towel and wring with both hands until no more liquid comes out.

2. 2

   In a large bowl, beat 8 oz cream cheese until smooth. Mix in 1 cup sour cream, ½ cup mayonnaise, 1 cup of the 1½ cups shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese, 3 cloves minced garlic, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, salt, and black pepper until fully combined.

3. 3

   Fold in the squeezed spinach and the roughly chopped 1 can (14 oz) artichoke hearts.

4. 4

   Transfer the mixture to a 9-inch baking dish or oven-safe skillet. Top with the remaining ½ cup mozzarella cheese.

5. 5

   Bake at 375°F (190°C) for 20–25 minutes until the dip is hot and bubbly throughout, and the cheese on top is golden brown in spots.

6. 6

   Serve immediately with tortilla chips, crackers, or toasted bread.