1 (14 oz) can artichoke hearts in water, thoroughly drained, chopped
4 cloves garlic, minced
2/3 cup shredded mozzarella (divide into 2 parts)
4 oz cream cheese
2 tbs mayonnaise
2 tbs sour cream
1/4 cup grated Parmesan
dash of back pepper
GUIDE / INSTRUCTIONS
Preheat oven to 350 degrees F
Melt cream cheese in microwave or saucepan over low heat. When soft enough to stir, add in mayonnaise, sour cream, grated parmesan cheese, chopped artichoke hearts, minced garlic, black pepper, and half of the shredded mozzarella. Stir to combine.
If spinach cool enough to touch, drain by squeezing out as much moisture as possible, then fold into artichoke mixture.
Transfer mixture to a baking dish. Smooth top with a spatula and sprinkle the remaining shredded mozzarella over top.
Bake for roughly 30 minutes until bubbling, and hot throughout. Some like to broil on low and slightly brown top, but be sure to watch at all times to prevent burning.