Ingredients:
- ¼ cup Tuscan Herb Infused Olive Oil
- 4 cups fresh baby spinach
- ¼ cup white onion, diced
- 2 garlic cloves, minced
- ½ tsp sea salt
- ½ tsp fresh cracked black pepper
- ¼ tsp ground nutmeg
- 2 Tbsp AP Flour
- 1 cup heavy cream
- ½ cup milk
- 1 8oz block of cream cheese, softened and cubed
- ½ cup parmesan cheese
- 2 cups grated mozzarella cheese
- ½ cup diced red bell pepper
- 1 cup artichoke hearts, chopped
Directions:
In a large, deep non-stick skillet over medium heat, add 2 tbsp olive oil, spinach, onion, and garlic. Sprinkle with salt, pepper, and nutmeg, and sauté the greens for 7-8 minutes, until the spinach has completely wilted. Remove from heat and drain spinach in a mesh sieve, pressing gently to drain excess liquid from the greens. Allow to cool in the strainer.
Preheat oven to 350°F. Wipe out the non-stick skillet, then add the remaining olive oil and flour, whisking until smooth. Place over medium heat until the flour-oil mixture starts to bubble, then whisk in whipping cream and milk until smooth. Then stir in cubes of cream cheese and parmesan. Stir until the cheese melts into a creamy, thick sauce. Remove from heat and then stir in 1 cup of mozzarella cheese.
Mix in the reserved spinach, red peppers, and artichokes into the sauce, checking for seasoning. Sprinkle with the remaining mozzarella and bake for 30 minutes, until bubbly and the top is golden.
Serve immediately with pita chips or sourdough bread.
Leftovers can be kept in an airtight container in the fridge for up to 1 week.