Name: Spinach and Artichoke Dip
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for oiling the dish; 1/4 cup heavy cream; Kosher salt and freshly ground black pepper; Pinch of freshly grated nutmeg; 4 scallions, thinly sliced; 2 cloves garlic, finely chopped; One 10-ounce bag baby spinach, roughly chopped; Two 6-ounce jars marinated artichokes, drained and chopped; 6 ounces cream cheese, cut into small pieces; 2 tablespoons grated Parmesan; Toasted bread and/or crackers, or serving

Directions

Preheat the oven to 350 degrees F. Lightly oil a 1-quart baking dish.
Whisk the heavy cream, 1 teaspoon salt, a few grinds of pepper and the nutmeg together in a small bowl. Set aside.
Heat the oil in a large skillet over medium heat. Add the scallions and garlic. Cook, stirring, until the garlic is fragrant and the scallions are soft, about 2 minutes. Add the spinach and artichokes and cook, stirring, until the spinach wilts, about 3 minutes. Add the cream cheese and stir until melted, about 1 minute.
Remove the skillet from the heat and stir in the heavy cream mixture. Transfer it to the prepared dish and sprinkle the Parmesan on top. Bake until the center of the dip is just set and the edges are golden brown, about 30 minutes. Serve warm or at room temperature with toasted bread or crackers.

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Spinach and Artichoke Dip

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