1 (10-ounce) package frozen chopped spinach, thawed and excess moisture squeezed out
1 (14-ounce) can artichoke hearts, drained and finely chopped
1 1/2 cups (6 ounces) shredded Monterey Jack cheese, divided
1 1/2 cups (6 ounces) finely shredded or grated Parmesan cheese, divided
6 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup milk
1/4 cup heavy cream
2 garlic cloves, finely minced
1 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat the oven to 350 degrees F.
In a large bowl, combine the spinach, chopped artichokes, spinach,1 1/4 cups of Monterey Jack cheese, 1 1/4 cups of Parmesan cheese, cream cheese, mayonnaise, sour cream, milk, heavy cream, garlic, red pepper flakes, salt and pepper, and stir well to combine.
Spoon the mixture into a 1 1/2-quart baking dish. Sprinkle the remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheeses on top. Bake for 25 to 35 minutes, or until browned and bubbly. Serve warm with tortilla or pita chips, crackers, vegetables, or in a bread bowl. Leftovers can be stored in the refrigerator, covered, for up to 4 days.
The dip can be assembled a day in advance, covered and refrigerated. Bring to room temperature before baking.
You can double the recipe and bake in a 9×13-inch dish or other 3-quart baking dish.
To make in a slow cooker, assemble exactly as directed above, cook on low for 2 hours, then stir together and serve.
You can replace the mayonnaise and sour cream with Greek yogurt.