Spinach and Artichoke Dip

Method

1. prep10 min
   spinach wrung in a clean towel until it stops releasing water; artichokes drained, blotted and chopped
   Squeeze the thawed spinach far harder than seems necessary, then drain and blot the artichoke hearts before chopping them. This is the recipe's main technique: retained vegetable water does not disappear in the oven — it dilutes the dairy base, prevents browning and can leave a loose or separated dip.
2. mix6 min
   cream cheese fully softened before the vegetables are added
   Stir the cream cheese smooth with sour cream, mayonnaise, garlic, pepper, half the Parmesan and most of the mozzarella. Fold in the dry spinach and artichokes only after the base is uniform. Starting with softened cream cheese prevents lumps without requiring enough aggressive mixing to mash the vegetables into paste.
3. season2 min
   taste before using all the salt
   Taste the mixture and add salt cautiously. Parmesan, mozzarella and canned artichokes all contribute sodium, and their saltiness varies by brand. The unbaked dip should taste a little brighter than you expect because baking will concentrate the dairy richness.
4. bake23 min
   375°F in a shallow baking dish; remaining Parmesan and mozzarella on top
   Spread the mixture in a shallow dish, top with the remaining cheeses and bake until the center is hot and the edges bubble. Stop once the dip is heated through: long hard baking is not a thickening strategy and can drive fat out of the cheese and cream base.
5. broil2 min
   close watch, just until the top develops browned spots
   Broil briefly for color, watching continuously. Browning belongs on the surface after the dip is already hot; using a hotter oven for the whole cook would overheat the dairy before the top gets the same color. Rest a few minutes before serving so the dip regains scoopable body.