Preheat your oven to 180°C (160°C fan) and lightly grease a 1-litre ovenproof baking dish.

Place your thawed spinach in the centre of a clean tea towel or several layers of kitchen paper. Gather the ends and twist tightly over the sink, squeezing out as much water as you possibly can. You’ll be surprised how much comes out. Set the dry spinach aside.

In a large bowl, combine the softened cream cheese, soured cream, and mayonnaise. Stir with a wooden spoon or spatula until the mixture is smooth and well combined.

Stir in the minced garlic, the squeezed spinach, and the chopped artichoke hearts. Mix until everything is evenly distributed.

Add half of the grated mozzarella (50g) and half of the grated Parmesan (25g) to the bowl, along with the ground nutmeg, salt, and pepper. Stir everything together until fully incorporated.

Spoon the mixture into your prepared baking dish and spread it into an even layer.

Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top. What works best for me is to mix the two cheeses together first for an even coating.

Bake for 20-25 minutes, or until the dip is hot, bubbling at the edges, and the cheese on top is melted and lightly golden brown.

Remove the dish from the oven and let it rest for at least 5-10 minutes before serving. This allows the dip to set slightly and the flavours to meld together.