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Ingredients
  • 14 ounces canned artichoke hearts drained and chopped
  • 10 ounces frozen chopped spinach thawed and drained
  • 8 ounces cream cheese softened
  • 2 ¾ cup mozzarella cheese shredded, divided
  • 1 ¼ cup sour cream
  • 1 ½ tablespoons lemon juice (1 lemon)
  • ½ tablespoon lemon zest
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • Red pepper flakes for garnish
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