Prep your ingredients. This includes thawing out your frozen spinach, draining and squeezing out the liquid. Draining your artichoke hearts. And mincing your garlic.
Once your food is prepped, combine the 1½ cups of the mozzarella cheese, ½ cup of sour cream, 2 tablespoons of freshly grated Parmesan cheese, ¼ teaspoon of black pepper, 3 minced garlic cloves, the drained artichoke hearts, 16 ounces of cream cheese, and the 10-ounce package of chopped spinach that is now dry.
Either combine in a mixer or stir by hand in a large bowl. (I opted for the latter.)
Transfer the dip to a 1½ quart oven-safe dish that has been sprayed with cooking spray. Top with the remaining ½ cup of mozzarella and 2 tablespoons of Parmesan. Bake the dip for 30 minutes or until it's bubbly and golden brown on top. And enjoy!!
Notes
Notes: Serve with your favorite tortilla chips and crackers. Personally I love Triscuit Thin Crips for a healthier option or Tostitos scoops or bite sized tortilla chips.