Ingredients
Method
Prepping the Base & Oven
- Preheat your oven to 375°F (190°C). Lightly grease an 8-inch cast iron skillet or 1-quart ceramic baking dish with olive oil.
- Using a clean kitchen towel or cheesecloth, squeeze every drop of excess moisture out of the thawed spinach and chopped artichoke hearts. This ensures your dip bakes up thick and velvety rather than watery.
Mixing the Cheeses & Greens
- In a large mixing bowl, beat softened cream cheese, sour cream, and mayonnaise together until smooth and fluffy.
- Fold in the minced garlic, squeezed spinach, chopped artichoke hearts, 1 cup of mozzarella, and 1/3 cup of parmesan. Season with salt, black pepper, and red pepper flakes until evenly distributed.
Baking to Golden, Bubbly Perfection
- Spread the mixture evenly into the prepared skillet. Top with the remaining 1/2 cup mozzarella and grated parmesan.
- Bake at 375°F (190°C) for 20 to 22 minutes until heated through and bubbling around the edges.
- Switch oven to BROIL on HIGH for 2 to 3 minutes to achieve irresistible golden-brown cheese blisters across the top. Garnish with chopped fresh parsley and flaky salt.
Crisping the Garlic Crostini
- Brush baguette slices with olive oil and toast on a baking sheet at 375°F for 8 to 10 minutes until golden and crisp. Rub warm bread lightly with the cut side of a raw garlic clove.
- Serve the piping-hot dip immediately in the center of the table surrounded by crisp crostini and artisan crackers.