Ingredients:

  • 10 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 14 oz canned artichoke hearts, drained and roughly chopped
  • 3 cloves garlic, minced into a paste
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 tsp red pepper flakes
  • 0.25 tsp smoked paprika
  • 0.125 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven. Set it to 350°F (180°C). Note: This ensures the cheese melts evenly without burning the bottom.
  2. Place the thawed spinach in a clean towel and twist until no more green liquid drips out.
  3. Drain them well and give them a rough chop until they are bite-sized pieces.
  4. In your large bowl, mash the softened cream cheese, sour cream, and mayo until silky and combined.
  5. Smash your minced garlic with a pinch of salt using the side of your knife until it looks like a paste.
  6. Add the dry spinach, chopped artichokes, and garlic paste to the bowl.
  7. Stir in the red pepper flakes, smoked paprika, and black pepper until the spices are evenly distributed.
  8. Fold in 0.5 cup of Monterey Jack and all the Parmesan.
  9. Spread the mixture into your baking dish and top with the remaining Monterey Jack.
  10. Cook for 20 minutes until the cheese is bubbling and golden.