# What you'll need:
→ Vegetables
01 - 10 ounces frozen chopped spinach, thawed and well-drained
02 - 14 ounces canned artichoke hearts, drained and roughly chopped
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Dairy & Cheese
05 - 4 ounces cream cheese, softened
06 - 1 cup sour cream
07 - 1 cup shredded mozzarella cheese
08 - ½ cup grated Parmesan cheese
09 - 1 cup shredded cheddar cheese
→ Pantry
10 - 2 tablespoons olive oil
11 - ½ teaspoon salt
12 - ¼ teaspoon ground black pepper
13 - ¼ teaspoon ground nutmeg (optional)
# How to make it:
01 - Preheat the oven to 375°F. Lightly grease a medium baking dish approximately 2 quarts in capacity.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until softened, then add minced garlic and sauté for an additional minute.
03 - Incorporate thawed spinach and chopped artichoke hearts into the skillet. Cook, stirring occasionally, for 2 to 3 minutes until heated through.
04 - Remove the skillet from heat. Add softened cream cheese, sour cream, salt, black pepper, and optional nutmeg. Stir until the cream cheese melts and the mixture is creamy.
05 - Fold half of the mozzarella, cheddar, and Parmesan cheeses into the creamy vegetable mixture.
06 - Transfer the mixture to the prepared baking dish. Evenly sprinkle the remaining mozzarella, cheddar, and Parmesan cheeses over the top.
07 - Bake in the preheated oven for 25 to 30 minutes until bubbly and golden brown on top.
08 - Allow the dish to cool for several minutes before serving.
