Ingredients
Method
Baking Walkthrough
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch cast-iron skillet or 2-quart ceramic baking dish with olive oil or cooking spray.
- Ensure the thawed spinach is thoroughly squeezed dry using a clean kitchen towel or cheesecloth. Squeeze out all excess moisture until the spinach is crumbly and light—this is critical to avoid a watery dip.
- In a large mixing bowl, beat softened cream cheese, sour cream, mayonnaise, minced garlic, kosher salt, black pepper, and red pepper flakes with a spatula until smooth, velvety, and well blended.
- Fold in the chopped artichoke hearts, dried spinach, 1 cup of mozzarella cheese, 1/4 cup of parmesan cheese, and all of the shredded gruyère cheese until evenly combined.
- Transfer the dip mixture into the prepared cast-iron skillet, smoothing the top with an offset spatula. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup parmesan evenly over the entire surface.
- Bake in the preheated oven for 20 to 22 minutes until the edges are vigorously bubbling and the cheese is melted throughout. Turn the broiler to high for the final 2 minutes to achieve a blistered, golden-brown crust.
- Garnish with freshly chopped parsley and serve immediately alongside warm toasted garlic crostini, pita chips, and crisp celery sticks.