1 10-ounce package frozen chopped spinach
1 14-ounce can or jar artichoke hearts packed in water, drained and chopped
3 medium scallions, sliced thin
2 cloves garlic, minced
4 ounces low-moisture mozzarella cheese, shredded and divided (1 cup total)
1 ounce parmesan cheese, grated (1 cup)
8 ounces cream cheese, cut into 8 pieces
1 cup sour cream
½ cup mayonnaise
½ teaspoon kosher salt, plus more as needed
¼ teaspoon freshly ground black pepper
Finely grated zest of 1 medium lemon
Crackers, tortilla chips, baguette slices, crostini or crudité
Arrange the oven rack 5 to 6 inches from the broiler element. Heat the oven to broil. Coat an 8-inch by 8-inch baking dish with cooking spray.
Microwave the frozen spinach in 1-minute bursts until defrosted. When the spinach is cool enough to handle, squeeze the excess moisture from it. Place the spinach in a large saucepan, and add the artichokes, scallions and garlic. Add ½ cup of the mozzarella, all the parmesan, the cream cheese, sour cream, mayonnaise, salt and pepper to the saucepan. Cook the dip over medium heat, stirring frequently until the cream cheese is melted and the dip is evenly combined and steaming, about 8 to 10 minutes. Remove the dip from the heat and stir in the lemon zest.
Transfer the dip to the baking dish and spread it in an even layer. Sprinkle the remaining ½ cup of mozzarella over the top. Broil until the cheese on top is melted and golden, about 3 to 5 minutes. Serve warm with crackers, tortilla chips, baguette slices, crostini or crudité.