Ingredients

• 0.25 cup panko breadcrumbs
• 10 ounce frozen spinach, thawed and squeezed dry
• 14 ounce canned artichoke hearts, drained and chopped
• 8 ounce cream cheese, softened
• 0.5 cup sour cream
• 0.5 cup mayonnaise
• 1 cup Parmesan cheese, grated, grated
• 0.5 cup mozzarella cheese, shredded, shredded
• 2 garlic, minced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon nutmeg
• 2 tablespoon butter, melted
• 2 tablespoon fresh parsley, chopped

Steps

1. Preheat oven to 375°F.
2. In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth and well blended.
3. Fold the thawed and squeezed-dry spinach and chopped artichoke hearts into the cream cheese mixture.
4. Stir in the minced garlic, Parmesan cheese, mozzarella cheese, salt, pepper, and nutmeg until evenly distributed.
5. Transfer the mixture into an 8-inch baking dish, spreading it evenly.
6. In a small bowl, combine panko breadcrumbs with melted butter and stir until the breadcrumbs are coated.
7. Sprinkle the buttered breadcrumb mixture evenly over the top of the dip.
8. Bake in the preheated oven for 20-25 minutes, until the dip is heated through and the topping is golden brown.
9. Remove from oven and garnish with fresh chopped parsley.
10. Let cool for 2-3 minutes before serving with crackers or bread.

Nutrition