Prepare the spinach. Place the thawed spinach in a clean tea towel. Gather the corners and twist firmly over the sink. You'll see a steady stream of green water—keep squeezing until the towel is barely damp. This step is non-negotiable; wet spinach makes a watery dip. You should be left with a dense, dry clump of leaves.

Sauté the aromatics. In a large frying pan over a medium heat, warm the olive oil until it shimmers. Add the minced garlic and cook for about 60 seconds, stirring constantly. The kitchen will fill with a sweet, pungent aroma, and the garlic should turn a pale gold—not brown. If it browns, it's bitter.

Build the creamy base. Reduce the heat to low. Add the softened cream cheese, sour cream, and mayonnaise to the pan. Stir with a wooden spoon until the cream cheese has fully melted and the mixture is glossy and smooth. This should take about 2–3 minutes. The texture will look like thick, silky custard.

Incorporate the greens and artichokes. Tip in the squeezed spinach and chopped artichoke hearts. Stir thoroughly for another 2 minutes, breaking up any clumps of spinach. The dip will turn a lovely, speckled green and white, and the artichokes will soften slightly.

Add the cheeses and seasoning. Add the grated mozzarella, the 200g of Parmesan, the cayenne pepper, salt, and black pepper. Stir continuously for 3–4 minutes as the cheeses melt into the sauce. The mixture will become thick, stretchy, and incredibly fragrant. Taste a small amount (careful, it's hot!) and adjust the salt if needed.

Bake to perfection. Preheat your oven to 200°C (180°C fan). Transfer the dip to a 20cm ovenproof skillet or baking dish. Smooth the top with a spatula, then sprinkle over the extra Parmesan cheese. Bake for 15–20 minutes, until the dip is bubbling around the edges and the top is a deep, golden brown. The surface will look puffed and blistered, and you'll hear a gentle sizzle.

The finishing touch. Remove from the oven and let it rest for 5 minutes. This rest time is crucial—it allows the dip to set slightly so it doesn't slide off the dipper. Just before serving, scatter over the fresh parsley. It provides a vibrant green pop against the golden crust.