Hot Spinach and Artichoke Dip

Ingredients

• 10 oz frozen chopped spinach, thawed
• 14 oz canned artichoke hearts in water, drained
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup shredded low-moisture mozzarella
• 2 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp fresh lemon juice
• Tortilla chips or sliced baguette, for serving

Before you cook

• Wrap the thawed spinach in a clean kitchen towel and wring it out hard over the sink until almost no liquid comes out.
• Drain the artichoke hearts, press them dry, and chop them into rough half-inch pieces.
• Mince the garlic and let the cream cheese come to room temperature.
• Butter a 1-quart baking dish.

Steps

1. Heat the oven to 375 degrees Fahrenheit.
2. Beat the cream cheese in a large bowl with a spoon or hand mixer until it is smooth and lump-free.
3. Stir in the sour cream and mayonnaise until the mixture is even.
4. Add the Parmesan, half the mozzarella, the garlic, salt, pepper, red pepper flakes, and lemon juice, and mix well.
5. Fold in the squeezed spinach and the chopped artichokes, breaking up any clumps of spinach as you go.
6. Scrape the mixture into the buttered dish and smooth the top.
7. Scatter the remaining mozzarella over the surface.
8. Bake for 25 to 30 minutes, until the edges bubble and the top is spotted brown.
9. Let the dip settle for 5 minutes, then serve it hot with chips or bread.