Spinach Artichoke Dip

Spinach Artichoke Dip

Modified from this recipe 

Serving for 6

2 Tbls. butter

1/2 C. green onions, thinly sliced

2 cloves garlic, minced

salt

1 (6.5 ounce) can artichoke hearts, drained and chopped

1 (10 oz.) package frozen chopped spinach, thawed, drained, and squeezed dry

8 oz. cream cheese

1/2 C. grated gouda cheese

1/2 C. shredded parmesan

few drops hot sauce

1 pinch ground nutmeg

salt and freshly ground black pepper to tast

1/4 C. shredded mozzarella cheese

1. Preheat oven to 400 degrees.

2. Melt butter in a saucepan over medium-low heat; stir in onions and a 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, gouda, parmesan, 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.

Comments:

This is fantastic with french bread and our children loved it.  It is best fresh, keep that in mind when making it.  If you don't need serving for six, modify your amounts accordingly.