1 (10 oz) package frozen chopped spinach, thawed and drained

1 (14 oz) can artichoke hearts, drained and chopped

8 oz cream cheese, softened

½ cup sour cream

¼ cup mayonnaise

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

2 garlic cloves, minced

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes (optional, for a kick)

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Preheat the oven to 375°F (190°C) and grease a small baking dish.
In a medium bowl, combine the cream cheese, sour cream, and mayonnaise. Stir until smooth and well mixed.
Add the thawed spinach, chopped artichoke hearts, minced garlic, mozzarella, Parmesan, salt, black pepper, and red pepper flakes (if using). Mix until fully incorporated.
Transfer the mixture into the prepared baking dish, spreading it evenly.
Bake for 20-25 minutes, or until the dip is hot and bubbly, with a lightly golden top.
Serve warm with tortilla chips, crusty bread, or fresh vegetables for dipping.

If you’re short on time, you can assemble the dip ahead of time and refrigerate it until you’re ready to bake.

For a spicier version, add hot sauce or chopped jalapeños to the mix.

Feel free to add more cheese for a gooier dip.