½cupgreen onionsthinly sliced (white and light green parts only)
2clovesgarlicminced
Pinchof salt
114-ounce can artichoke hearts, drained and chopped
110-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
8ouncescream cheese
½cupshredded Gruyere cheese
½cupfinely grated Parmigiano-Reggiano cheese
¼teaspoonhot sauce
Pinchground nutmeg
Salt and freshly ground black pepper to taste
¼cupshredded mozzarella cheese
Instructies
Preheat the oven to 400 degrees F (200 degrees C).
Melt unsalted butter in a saucepan over medium-low heat; stir in green onions and a pinch of salt.
Cook, stirring occasionally, until the onions are soft, about 5 minutes.
Stir in minced garlic into the onions and remove from heat.
Combine the green onion mixture with spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until well combined.
Spoon the artichoke mixture into two ramekins.
Top each with shredded mozzarella cheese.
Bake in the preheated oven until the tops are golden brown and bubbling, about 25 minutes.
