Hot Spinach, Artichoke and Cheese Dip

  • 1-10 ounce package frozen chopped spinach, defrosted
  • 4 canned artichoke hearts, well drained
  • 5 tbsp. butter
  • ¼ cup minced onions
  • 2 tsp. minced shallots
  • 1 tsp. minced garlic
  • ¼ tsp. nutmeg
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • 1 tbsp. flour
  • 2 cups heavy cream
  • 4 ounces ( 1 cup ) shredded mozzarella
  • 6 ounces ( 2 cups ) shredded Parmesan

Drain, then squeeze as much moisture out of the spinach as possible.  Break up the clumped spinach and place in a large bowl.

Chop the artichoke coarsely, and combine with spinach.

In a heavy saucepan, melt the butter over medium heat.  Add the onions and sauté 3 minutes.  Stir in the shallots, garlic, nutmeg, salt, pepper, and continue cooking 2 minutes.

Sprinkle the flour evenly over the sautéed mixture.  Lower the heat to medium-low and cook 2 minutes.  Slowly add the cream, stirring constantly all the while, until slightly thickened, then let simmer 5 minutes.

Add mozzarella, a little at a time, stirring until thoroughly melted.  Add the Parmesan the same way. Simmer gently another 5 minutes, stirring often to avoid burning.  Remove from heat and let cool, 10 minutes.

Stir the sauce into spinach mixture, mixing well.  Pour into ovenproof dish. Serve.

6 Servings.

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