Spinach Artichoke Dip

Preheat your oven to 375°F. Thaw the frozen spinach completely and squeeze out as much excess moisture as possible. This step helps prevent the dip from becoming watery. Drain and chop the artichoke hearts into small pieces so they mix evenly throughout the dip.

In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy. Add minced garlic, salt, black pepper, and red pepper flakes if using. Mix until all ingredients are evenly combined.

Fold the drained spinach and chopped artichoke hearts into the cream cheese mixture. Add parmesan cheese and mozzarella cheese, reserving a small amount of cheese for topping if desired. Stir everything together until the ingredients are evenly distributed.

Transfer the mixture into a lightly greased baking dish. Sprinkle the remaining cheese on top and bake at 375°F for 20–25 minutes until the dip is hot, creamy, and lightly golden on top. Allow it to cool for a few minutes before serving.