Effortless Creamy Spinach Spread (Print Version)
# Ingredients:
→ Cheeses
01 -
50 g Parmesan cheese, shredded (divide for later steps)
02 -
100 g Gruyère cheese, shredded (or swap for more mozzarella)
03 -
100 g mozzarella cheese, shredded
→ Base & Cream
04 -
0.5 chicken bouillon cube
05 -
2 tablespoons of unsalted butter
06 -
1 teaspoon Dijon mustard
07 -
3 garlic cloves, chopped finely
08 -
120 g mayo (or try with extra sour cream)
09 -
225 g creamy, softened cream cheese (cut in cubes)
10 -
120 ml chicken stock
11 -
120 g sour cream
→ Vegetables
12 -
1 to 2 teaspoons lemon juice, squeezed fresh
13 -
140 g fresh or 280 g thawed spinach, loosely chopped
14 -
1 jar (410 g) artichoke hearts, drained and cut up
→ For Serving (Optional)
15 -
Crunchy baguette rounds
16 -
Classic tortilla chips
17 -
Toasted naan pieces
18 -
Sliced pita bread, toasted
19 -
Assorted crackers
20 -
Fresh cut-up veggies
# Instructions:
01 -
Scoop some onto chips, crackers, or veggies. Let it cool for a moment first.
02 -
Slide the dish in uncovered. After 20 or so minutes, you'll see it bubble. Want a crispier top? Stick under the broiler for 1 to 2 minutes at 260°C, but keep your eyes on it so it doesn't burn.
03 -
Move your mix into a lightly greased oven-safe dish (about 1–2 liters or a pie plate is great). Sprinkle on that cheese you saved.
04 -
Mix in most of the cheese, keeping a cup aside for later. When everything’s gooey and melted, pull off the heat and stir in lemon juice.
05 -
Pile in the chopped artichokes first, then wilt down the spinach (fresh or thawed). Don’t forget to drain frozen spinach really well if you’re using it.
06 -
Drop the heat to medium-low. Pour in the chicken broth, bouillon, Dijon, mayo, sour cream, and toss in the cubed soft cream cheese. Keep stirring till it’s smooth.
07 -
Drop some butter into a saucepan over medium heat. Next, toss in the garlic and sizzle for a couple of minutes till you can smell it.
08 -
Crank your oven up to 175°C, which is about 350°F.
09 -
Throw all your mozzarella, Gruyere, and Parmesan into a bowl. Mix them up and put a cup of that blend aside for topping at the end.
# Notes:
01 -
For the best gooey factor, shred cheese from the block instead of using pre-grated in packages.
02 -
No bouillon? Swap with about a quarter teaspoon of salt.
03 -
Make sure your cream cheese is really soft to help it melt in fast and smooth.
04 -
Frozen spinach needs a good squeeze after thawing so the dish isn’t watery.
05 -
Amp up flavor by mixing in some sun-dried tomatoes or crispy bacon with the artichokes.
06 -
You can prep this early and keep it in the fridge two days, then just bake right before eating.
07 -
Stash leftovers in a sealed dish in the fridge for up to four days.