📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for getting that perfectly golden-brown crust. Don't skip this step!
2. In a large bowl, combine 1 (10 ounce) package of frozen chopped spinach, thawed and completely squeezed dry (this is super important, trust me!), with 1 (14 ounce) can of artichoke hearts, drained and chopped. If you’re using fresh spinach, make sure to thoroughly sauté and squeeze out as much water as possible.
3. Add 1 cup of mayonnaise (I prefer a good quality, high-fat mayo for extra richness), 1/2 cup of grated Parmesan cheese (the real stuff!), 1/4 cup of sour cream, 2 cloves of garlic, minced (don't be shy with the garlic!), 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the spinach and artichoke mixture. Mix everything until it's well combined. This is where the magic happens.
4. Pour the mixture into a greased 9x13 inch baking dish. Make sure to spread it evenly so that it cooks consistently.
5. In a separate bowl, combine 1/2 cup of grated Parmesan cheese with 1/4 cup of bread crumbs (panko works great here!). Sprinkle this mixture evenly over the top of the casserole, ensuring full coverage.
6. Bake for 25-30 minutes, or until the casserole is heated through and the top is golden brown and bubbly. Keep an eye on it during the last few minutes; ovens can vary!
7. Let the casserole rest for about 10 minutes before serving. This helps it set and makes for easier slicing.
8. Serve warm and enjoy! It's delicious on its own, or served with crusty bread for dipping. Honestly, I could eat this every day! (Don't judge me!)