Chef John's Hot Spinach Artichoke Dip

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 284 Calories

Ingredients

• 2 tablespoons butter
• 8 ounces cream cheese
• 1 pinch ground nutmeg
• ¼ cup shredded mozzarella cheese
• 2 cloves garlic, minced
• salt and freshly ground black pepper to taste
• ½ cup shredded Gruyere cheese
• 1 (14 ounce) can artichoke hearts, drained and chopped
• salt
• ¼ teaspoon hot sauce
• ½ cup green onions, white and light green parts only, thinly sliced
• 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
• ½ cup finely grated Parmigiano-Reggiano cheese

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.

Step 4

Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.

Step 5

Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.