# What you need:
→ Vegetables
01 - 2 cups frozen chopped spinach, thawed and drained
02 - 1 can (14 oz) artichoke hearts, drained and roughly chopped
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
→ Dairy & Cheeses
05 - 7 oz cream cheese, softened
06 - 1 cup sour cream
07 - 1 cup shredded mozzarella cheese
08 - ½ cup grated Parmesan cheese
09 - ½ cup shredded sharp cheddar cheese
10 - 2 tablespoons unsalted butter
→ Seasonings
11 - ½ teaspoon salt
12 - ¼ teaspoon freshly ground black pepper
13 - ¼ teaspoon crushed red pepper flakes (optional)
14 - ½ teaspoon dried Italian herbs
# How to make it:
01 - Preheat the oven to 350°F. Grease a 2-quart baking dish thoroughly.
02 - In a skillet over medium heat, melt the butter. Add the diced onion and sauté for 3 to 4 minutes until softened. Incorporate the minced garlic and cook for an additional 30 seconds.
03 - In a large mixing bowl, combine the sautéed onion and garlic, thawed spinach, chopped artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, cheddar, salt, black pepper, red pepper flakes if using, and Italian herbs. Stir thoroughly until the mixture is smooth and evenly blended.
04 - Transfer the prepared mixture evenly into the greased baking dish. Optionally, sprinkle additional mozzarella and Parmesan cheese evenly on top.
05 - Place the dish in the preheated oven and bake for 30 to 35 minutes, until the casserole is bubbly and golden brown on the surface.
06 - Allow the casserole to rest for 5 minutes out of the oven. Serve warm, either as a main course or alongside toasted bread or crackers.
