Quick Spinach and Artichoke Dip Without Defrosting

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 cups frozen artichoke hearts
• 220 g of cream cheese
• 2 cups chopped frozen spinach
• 1 tbsp. grated Havarti cheese
• 1 tbsp. grated dry mozzarella
• 1/4 cup heavy cream
• 1/3 cup mayonnaise
• 1 clove of garlic, grated
• 1/4 tbsp. grated parmesan
• 1/4 cup panko breadcrumbs

Preparation:

1. Preheat oven to 400°F (200°C). Pour olive oil into the bottom of a 2-quart (2-liter) baking dish. Arrange the artichokes on top, add cream cheese in the center, and top with spinach. Sprinkle with Havarti and mozzarella cheese, top with heavy cream, mayonnaise, and garlic. Sprinkle with Parmesan cheese. Bake until the dip is golden brown and bubbly, 33-36 minutes.
2. Preheat oven to broil. Use kitchen shears to cut artichokes and spinach into small pieces. Stir the sauce with scissors, distributing the vegetables evenly. Sprinkle with breadcrumbs and grill until crispy, about 1 minute. Serve hot.