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Hot Spinach Artichoke Dip – Less is More for the First Time Ever


2 tablespoons butter
1/2 cup chopped green onion, white and light green parts only
2 cloves garlic, very finely minced
1 package (10 ounce) frozen chopped spinach, thawed, drained, squeezed dry
1 can (14 ounce) artichoke hearts, drained, roughly chopped
8 ounces cream cheese
1/4 teaspoon hot sauce
very small pinch of nutmeg
salt and fresh ground black pepper to taste
1/2 cup grated gruyere cheese
1/2 cup grated Parmesan cheese, preferably Parmigiano Reggiano
1/4 cup mozzarella, shredded

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