Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tsp lemon juice
  • 10 oz frozen spinach, thawed and squeezed dry
  • 14 oz artichoke hearts, drained and chopped
  • 8 oz roasted red peppers, patted dry and diced
  • 1/2 tsp red pepper flakes
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. In a medium bowl, beat together the softened cream cheese, sour cream, mayonnaise, minced garlic, and lemon juice until the mixture is completely smooth.
  2. Gently fold in the squeezed-dry spinach, chopped artichokes, and diced roasted red peppers.
  3. Stir in the red pepper flakes, salt, and black pepper until the vegetables are evenly distributed.
  4. Stir in half of the mozzarella and all of the Parmesan cheese.
  5. Spread the mixture evenly into an 8x8 inch baking dish and top with the remaining mozzarella.
  6. Bake at 375°F (190°C) for 20 minutes until the edges are bubbling and the top is golden mahogany.
  7. Let the dip rest for 5 minutes before serving to allow the cheese to set.