Baked Spinach & Artichoke Skillet Dip

Creamy cheese, tender spinach, and tangy artichoke hearts baked until molten and bubbly, topped with a golden crust — the ultimate crowd-pleaser for game day or cozy nights in.

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Ingredients (serves 6)
• 1 Tbsp butter
• 1 garlic clove, minced
• 1 cup (150 g) chopped canned artichoke hearts, drained
• 2 cups (60 g) fresh spinach, roughly chopped
• 4 oz (115 g) cream cheese, softened
• ½ cup (120 g) sour cream
• ½ cup (50 g) grated Parmesan
• ½ cup (60 g) shredded mozzarella, divided
• Pinch of salt & pepper
• Warm baguette slices or pita chips, to serve

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Instructions
1. Sauté veggies – Melt butter in an oven-safe skillet. Add garlic, cook 30 s. Stir in artichokes and spinach; sauté 2 min until spinach wilts.
2. Mix base – Off heat, blend in cream cheese and sour cream until smooth. Fold in Parmesan, ¼ cup mozzarella, salt, and pepper.
3. Bake – Smooth top, sprinkle remaining mozzarella. Bake at 375 °F / 190 °C for 15 min until hot and bubbling with golden spots.
4. Serve – Let stand 5 min, then dive in with crusty bread or chips.

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