ATK Spinach-Artichoke Dip

Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add spinach, 1 handful at a time, allowing each to wilt slightly before adding next; cook until wilted and liquid has evaporated, about 4 minutes.

Off heat, add cream cheese and stir until melted and combined, about 1 minute. Stir in gouda, Parmesan, artichokes, mayonnaise, pepper, and cayenne until combined. Transfer to 2-quart baking dish and smooth top with rubber spatula.

Bake until spotty golden brown and bubbling around edges, about 22 minutes. Let cool for 10 minutes. Serve.

TO MAKE AHEAD: At the end of step 2, let dip cool completely, wrap in plastic wrap, and refrigerate for up to 2 days. When ready to serve, continue with step 3, increasing baking time by 10 minutes.