Ingredients

1 package of chopped frozen spinach (10 oz), thawed

1 can of artichoke hearts, drained. Opt for the ones packed in water; leave the oils for massages

1 block of Monterey jack cheese (8 oz), freshly shaved

1 small block of Parmesan cheese (5 oz), freshly shaved

½ cup of creamy mayonnaise

4 plump cloves of garlic, minced

Preparation

  1. Turn up the heat with a 450 degree oven. Take the softened spinach in your hands and gently squeeze until liquid emerges and flows out between your fingers.

  2. In an oven-safe dish, combine just-moist spinach, artichoke hearts, Monterey jack cheese, half of the Parmesan (the rest likes to be on top), creamy mayonnaise, and garlic. Stir it all together with a spoon until all are nicely intertwined. Sprinkle the other half of the Parmesan over the top so it creates a thin, salty film in the heat.

  3. Bake for 15 to 20 minutes, until nicely tanned and melted throughout.