Ingredients
Method
Prepping the Oven & Vegetables
- Preheat your oven to 375°F (190°C). Lightly grease an 8-inch cast iron skillet or 1.5-quart ceramic baking dish with olive oil.
- Wrap the thawed spinach in a clean tea towel and squeeze aggressively over the sink to remove all excess liquid. Thoroughly drain the artichokes, pat dry with paper towels, and roughly chop.
Mixing the Creamy Foundation
- In a large mixing bowl, beat softened cream cheese, sour cream, and mayonnaise together until completely smooth and velvety.
- Fold in minced garlic, squeezed spinach, chopped artichokes, 1 cup of shredded mozzarella, and ⅓ cup of grated parmesan. Season with salt, pepper, and red pepper flakes.
Baking to Golden, Bubbly Perfection
- Spread the dip evenly into the prepared skillet. Top with remaining mozzarella and parmesan cheese.
- Bake at 375°F (190°C) for 20 to 22 minutes until heated through and bubbling around edges. Switch oven to BROIL on high for 2 minutes until top cheese blisters golden-brown.
- Garnish immediately with freshly chopped parsley and flaky sea salt.
Crisping the Garlic Crostini
- Brush baguette slices lightly with olive oil and toast on a baking sheet at 375°F for 8 to 10 minutes until crisp. Rub warm bread gently with the cut side of a raw garlic clove.
- Serve hot in the center of the table alongside crunchy crostini, pita chips, and crisp celery sticks.