ほうれん草とアーティチョークのディップ

Set a rack in the middle of the oven and heat it to 190°C (375°F). Lightly grease a 1.5-quart baking dish or a 20 cm (8-inch) cast-iron skillet.

Pile the thawed spinach into a clean kitchen towel, gather the corners, and wring hard over the sink until no more liquid drips out — you should extract several tablespoons of water. Drain the artichoke hearts, press them gently between paper towels, and chop into rough 1 cm (1/2-inch) pieces.

In a large bowl, beat the softened cream cheese with a spatula or hand mixer until completely smooth. Stir in the sour cream, mayonnaise, minced garlic, lemon juice, salt, black pepper, and red pepper flakes (if using) until the mixture is uniform and glossy.

Add the squeezed spinach, breaking up any clumps with your fingers as you go, then the chopped artichokes, 85 g (3/4 cup) of the mozzarella, and 35 g (about 1/3 cup) of the Parmesan. Fold until everything is evenly distributed with no pockets of plain cream cheese.

Scrape the mixture into the prepared dish and smooth into an even layer. Scatter the remaining 30 g (1/4 cup) mozzarella and 15 g (about 2 1/2 tbsp) Parmesan over the top.

Bake for 20-25 minutes, until the edges are bubbling steadily and the center is hot when you slip a knife in and touch it to your wrist. The top should be melted and just starting to color.

For spotty, golden-brown cheese, switch the oven to broil and cook 2-3 minutes more, watching the whole time — it goes from golden to burnt fast.

Let the dip sit for 5 minutes so the dairy settles and thickens to a scoopable texture, then serve warm straight from the dish with chips, crostini, or crunchy vegetables.