Description
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
- 2 tablespoons butter
- ½ cup green onions, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- salt
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
- 8 ounces cream cheese
- ½ cup shredded Gruyere cheese
- ½ cup finely grated Parmigiano-Reggiano cheese
- ¼ teaspoon hot sauce
- 1 pinch ground nutmeg
- salt and freshly ground black pepper to taste
- ¼ cup shredded mozzarella cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Mix green onion mixture
- spinach
- artichoke hearts
- cream cheese
- Gruyere
- Parmigiano-Reggiano
- hot sauce
- nutmeg
- salt
- and pepper in a large bowl until combined.
- Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
- Bake in the preheated oven until tops are golden brown and bubbling
- about 25 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6