14 ounces artichoke hearts, drained and chopped (255 grams)

10 ounces frozen chopped spinach, thawed and drained (283 grams)

1 cup sour cream (227 grams)

1/4 cup mayonnaise (56.5 grams)

4 ounces cream cheese, softened (113.5 grams)

1/4 cup Parmesan cheese, grated (25 grams)

1/2 cup mozzarella cheese, grated (56.5 grams)

2 garlic cloves, minced

1/2 tablespoon Worcestershire sauce

1/2 – 1 teaspoon salt

1/8 – 1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

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Preheat the oven to 325°F (165°C).
In a mixing bowl, blend together the sour cream, mayonnaise, and softened cream cheese until smooth.
Stir in the chopped artichokes, spinach, grated Parmesan, mozzarella cheese, garlic, Worcestershire sauce, salt, black pepper, and cayenne pepper. Taste the mixture and adjust salt and pepper as desired.
Pour the mixture into a 2-cup baking dish and spread evenly.
Cover the dish with foil and bake for 25-30 minutes, until the dip is hot and bubbling.
Serve with your favorite chips, pita chips, or vegetables for dipping.

Can be made ahead of time and stored in the fridge for up to 24 hours before baking.
For a spicier version, add more cayenne pepper or hot sauce.
Can be frozen before baking for up to 2 months, thaw in the fridge and bake as usual.
Can substitute mozzarella with cheddar or goat cheese for variation.