I've always enjoyed hot spinach artichoke dip, but it always struck me as a little oily.
I decided to try a mayo-less version, and then raised the stakes even higher by excluding the sour cream as well. To counter this, a bit more cheese was added, and the results were amazing. A rich, creamy, cheesy, not greasy dip.
Ingredients
- butter: 2 Tbsp
- green onions, white and light green parts only: 0.5 cup (sliced)
- garlic: 2 clove (minced)
- salt:
- artichoke hearts: 1 can (14 ounce can, chopped)
- frozen chopped spinach , thawed, drained and squeezed dry: 1 pack (10 ounce pack)
- ounces cream cheese: 8 piece
- Gruyère cheese: 0.5 cup (shredded)
- finely grated Parmigiano-Reggiano cheese: 0.5 cup
- hot sauce: 0.25 tsp
- pinch ground nutmeg: 1 piece
- salt and freshly ground black pepper: (to taste)
- mozzarella cheese: 0.25 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.
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Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
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Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
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Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.
