Spinach and Artichoke Dip

Method

1. 1Deal with the spinach first. Put the thawed frozen spinach into a clean tea towel or several layers of paper towel and squeeze hard — very hard — over the sink. You want to remove as much water as physically possible. Press, twist, press again. One standard 300g block of frozen spinach can release nearly half a cup of water. If that water stays in, the dip will be thin and wet by the time it comes out of the oven. Once squeezed, roughly chop the spinach if the pieces are large. Set aside.
2. 2Mix the base. Make sure the cream cheese is genuinely at room temperature — it should feel soft when you press it, not cold and firm. Cold cream cheese will not blend smoothly and will leave lumps. Put the cream cheese, sour cream, and mayonnaise in a large bowl and stir together until smooth. Add the garlic, parmesan, about two-thirds of the mozzarella, salt, pepper, and red pepper flakes if using. Mix until combined.
3. 3Add the vegetables. Fold in the squeezed spinach and roughly chopped artichoke hearts. Don't over-mix — you want to see distinct pieces of artichoke rather than a uniform paste. Taste the mixture now, before it goes into the oven, and adjust the salt. The flavors will concentrate slightly as it bakes, so if it tastes right raw it will taste right baked.
4. 4Bake. Preheat the oven to 180°C (350°F). Spread the mixture into a lightly greased baking dish — a 20 cm square or a medium cast iron pan both work. Scatter the remaining mozzarella evenly over the top. Bake for 20 to 25 minutes until the edges are bubbling and the cheese on top has melted. For a browned top, switch the oven to grill/broil for the final 2 to 3 minutes. Watch it closely — the difference between golden and burnt is about 60 seconds under a broiler.
5. 5Serve. Let the dip rest for 5 minutes before serving — it sets slightly and is easier to scoop. Serve hot directly from the baking dish with toasted baguette slices, pita chips, crackers, or vegetable sticks. The dip firms up as it cools and can be reheated: cover with foil and warm in a 160°C oven for 15 minutes, or microwave in short bursts.