Who doesn’t love spinach and artichoke dip? Every time I serve this dish or see it served at parties, there are never any leftovers.

This version is cooked on the stove top without any baking time (unless you want a crusty top), so it’s not only delicious, it’s simple to prepare.

Ingredients:

• 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 (1 1/2 cups) shredded Parmesan

Directions:

1. Drain, then squeeze as much moisture out of the spinach as possible. Break up the clumped spinach and place in a large bowl.
2. Chop the artichoke coarsely and combine with spinach. Set aside.
3. In a heavy saucepan, melt the butter over medium heat. Add the onions and sauté 3 minutes. Add the shallots, garlic, nutmeg, salt, pepper and continue cooking 2 minutes.
4. Sprinkle the flour evenly over the sautéed mixture. Lower the heat to medium-low and cook 2 minutes. Slowly add the cream, stirring constantly, until slightly thickened, then let simmer 5 minutes.
5. 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.
6. Stir the sauce into spinach mixture, mixing well.  Pour into ovenproof dish. Serve.

6 Servings.