# What You Need:
→ Vegetables
01 - 1 (14 oz) can artichoke hearts, drained and roughly chopped
02 - 5 oz fresh spinach, chopped, or 10 oz frozen spinach, thawed and well-drained
03 - 2 cloves garlic, minced
04 - 1 small yellow onion, finely diced
→ Dairy & Cheese
05 - 8 oz cream cheese, softened
06 - 1 cup sour cream
07 - 1/2 cup mayonnaise
08 - 1 cup shredded mozzarella cheese
09 - 1 cup grated Parmesan cheese
10 - 1/2 cup shredded sharp cheddar cheese
→ Seasonings
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes, optional
14 - 1/2 teaspoon dried Italian herbs or oregano
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 2-quart baking dish.
02 - Heat a large skillet over medium heat. Add diced onion and minced garlic; sauté until softened and fragrant, about 2-3 minutes.
03 - Add spinach to the skillet. If fresh, cook until wilted, approximately 2 minutes. If frozen, stir until heated through and moisture evaporates. Remove from heat.
04 - In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
05 - Fold in spinach mixture, chopped artichokes, half of shredded mozzarella, half of grated Parmesan, shredded cheddar, salt, black pepper, red pepper flakes if using, and dried Italian herbs. Stir until evenly combined.
06 - Transfer the mixture into the prepared baking dish. Evenly sprinkle remaining mozzarella and Parmesan over the top.
07 - Bake for 25 to 30 minutes until the surface is golden and bubbling.
08 - Let cool slightly before serving. Best enjoyed warm with sliced baguette, crackers, or vegetable sticks.
