- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic, grated
- One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry, and coarsely chopped
- One 14-ounce can artichoke hearts, drained well and coarsely chopped
- 1/2 cup shredded whole-milk mozzarella
- 3/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper
- Crackers, chips, or toasted bread, for serving
- Position a rack in the upper third of the oven and preheat to 350 degrees F.
- Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise, and garlic in a large bowl.
- Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.)
- Add the spinach to the cream cheese mixture, breaking it up as you add it.
- Add the artichokes, mozzarella, and 1/2 cup of the Parmesan, mixing to combine.
- Season with salt and pepper.
- Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes.
- Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes.
- Serve warm with crackers, chips or toasted bread.
