How to Make Spinach and Artichoke Dip

Ingredients

• 14 ounce artichoke hearts drained chopped canned
• 2 tablespoons butter 
• 8 ounces cream cheese 
• 2 cloves garlic minced
• 0.5 cup green onions light thinly sliced
• 1 pinch ground nutmeg 
• 0.5 cup gruyère cheese shredded
• 0.3 teaspoon hot sauce 
• 0.5 cup parmigiano-reggiano cheese finely grated
• 6 servings salt 
• 6 servings salt and pepper black freshly ground to taste
• 0.3 cup mozzarella cheese shredded
• 10 ounce pkt spinach frozen dry thawed drained chopped

Equipment

• bowl
• sauce pan
• oven
• ramekin

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
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.
3. Mix spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
4. Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
5. Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.