Ingredients
In a large skillet, heat your algae oil over medium-low until hot. Add your garlic and saute until soft and fragrant, 3-5 minutes. Add you spinach and arugula and cook until everything is wilted down and bright green. Transfer to a cutting board, let cool slightly, and then roughly chop it.
To a large bowl, add your softened cream cheese and sour cream and beat to combine. Add your lemon zest, spinach garlic mixture, chopped artichokes, and gochugaru oil and mix to combine. Then, fold in your cheese. Add salt and pepper to taste, and more gochugaru oil if needed.
Transfer to a shallow baking dish and smooth the surface. Cover with remaining cheese and bake in a 375 F degree oven until golden and bubbly, 20-25 minutes, finishing with the broiler to get it extra bubbly.
