Creamy Baked Spinach Artichoke Dip

Ingredients:

Cream cheese softened 8 oz / 225g

Sour cream 1/2 cup / 120g

Mayonnaise 1/2 cup / 115g

Fresh spinach chopped 10 oz / 280g or frozen thawed and squeezed dry 10 oz / 280g

Artichoke hearts canned drained and chopped 14 oz / 400g

Mozzarella cheese shredded 1 1/2 cups / 170g divided

Parmesan cheese grated 1/2 cup / 50g

Garlic minced 3 cloves / 9g

Onion powder 1/2 tsp / 2g

Black pepper 1/4 tsp / 0.5g

Red pepper flakes pinch optional

Salt to taste 1/4 tsp / 1.5g

Method:

Prep – Preheat oven to 375F / 190C, grease small baking dish or 2 small ramekins.

Cook spinach – If using fresh spinach, wilt in pan with 1 tbsp olive oil 2 mins till soft, cool and squeeze water, chop. If using frozen, thaw and squeeze very dry.

Mix base – In large bowl beat cream cheese till smooth, add sour cream, mayonnaise, garlic, onion powder, pepper and salt, mix well till creamy.

Add veggies and cheese – Fold in chopped spinach, artichoke hearts, 1 cup mozzarella and parmesan, mix evenly.

Bake – Spread mixture into baking dish, top with remaining 1/2 cup mozzarella, bake 20 to 25 mins till bubbly hot and top golden brown with light brown spots.

Serve – Let sit 5 mins, serve hot with tortilla chips, pita chips, toasted baguette slices or crackers.

Tips: Squeeze spinach super dry or dip will be watery, chop artichokes small for easy dipping, make ahead up to 1 day fridge then bake, leftovers fridge 3 days reheat in oven 350F / 175C 10 mins, add extra cheese pull with low moisture mozzarella.

Ready in 35 mins, Makes about 3 cups, Serves 6 to 8 as appetizer