Filled with four kinds of cheese and plenty of tender artichoke hearts, this dip is creamy with a crisp, golden top. Be sure to drain the thawed frozen spinach well to avoid excess water, which can break the cheese sauce.

Ingredients

• 6 ounces cream cheese, softened
• 3 ounces gouda cheese, grated (about 3/4 cup)
• 2 ounces low-moisture part-skim mozzarella cheese, shredded (about 1/2 cup)
• 1 cup chopped thawed frozen spinach, drained well
• 3/4 cup chopped thawed frozen artichoke hearts
• 1/4 cup chopped scallions (from 3 scallions)
• 1/4 cup mayonnaise
• 1 teaspoon finely chopped garlic (from 1 garlic clove)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1 ounce parmesan cheese, grated (about 1/4 cup)
• crostini or tortilla chips

Directions

1. Preheat oven to 400°F. Stir together cream cheese, Gouda, mozzarella, spinach, artichoke hearts, scallions, mayonnaise, garlic, salt, and cayenne pepper in a medium bowl until smooth. Spoon into a 1-quart baking dish; sprinkle top evenly with Parmesan. Bake in preheated oven until browned and bubby, about 25 minutes. Serve with crostini or tortilla chips.