Mix together the spinach, artichoke hearts, tomatoes, cream cheese, mozzarella, Parmesan, garlic, pepper and sea salt by hand in a large bowl until well blended. Transfer to an 8-by-11-inch casserole dish, pressing the mixture into an even layer.
Bake until the dip is starting to bubble and brown around the edges, about 15 minutes.
Serve with bread or tortilla chips.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Renee's Organic Oven, Tucson, AZ