Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained and finely chopped
  • 1/2 cup water chestnuts, finely diced
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced into a paste
  • 1 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Purge the spinach. Place the thawed spinach and chopped artichokes into a clean kitchen towel. Press down firmly with your palms until the towel feels barely damp and no more liquid escapes. Note: This is the most critical step for thickness.
  2. Cream the base. Put the 225g (8 oz) softened cream cheese, 120ml (1/2 cup) mayonnaise, and 60ml (1/4 cup) sour cream into a bowl. Use a hand mixer on medium speed until the mixture is velvety and smooth.
  3. Infuse flavor. Stir in the minced garlic paste and 1 tbsp fresh lemon juice. Mix until you smell a bright, zesty aroma filling the bowl.
  4. Fold in vegetables. Using a silicone spatula, gently fold in the squeezed spinach and chopped artichokes. Note: Folding preserves the texture of the artichokes.
  5. Add the crunch. Stir in the 60g (1/2 cup) diced water chestnuts and 60g (1/2 cup) grated Parmesan cheese.
  6. Season. Add 1/2 tsp salt and 1/4 tsp black pepper. Mix until the spices are evenly distributed.
  7. Set the dip. Cover the bowl tightly with plastic wrap.
  8. Chill. Refrigerate for 2 hours until the dip feels firm and cool to the touch.