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Velvety Hearth-Baked Spinach and Artichoke Gratin
Velvety Hearth-Baked Spinach and Artichoke Gratin
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15m
Prep
20m
Cook
10
Servings
876
Views
by Yumzy
Elevate your appetizer game with this sophisticated, oven-finished dip that balances earthy greens with tangy artichokes and a decadent cheese base. Perfectly suited for gatherings, this recipe delivers a restaurant-quality texture that pairs beautifully with crusty baguettes or crisp crudités.
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10
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Ingredients
- ✓340 g Fresh baby spinach, blanched and finely chopped
- ✓425 g Marinated artichoke hearts, drained and diced
- ✓227 g Full-fat cream cheese, softened to room temperature
- ✓120 ml Greek yogurt
- ✓240 ml Freshly grated Gruyère cheese
- ✓120 ml Locally sourced Pecorino Romano
- ✓1 whole Shallot, finely minced
- ✓30 ml Fresh chives, snipped
- ✓0.5 teaspoon Red pepper flakes
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Instructions
1
Preheat your oven to 204 °C (200 °C) and lightly grease a shallow ceramic baking vessel.
💡
Tip:Using a wide, shallow dish ensures maximum surface area for the golden cheese crust.
2
In a large mixing bowl, fold together the cream cheese, Greek yogurt, and minced shallots until a smooth, uniform base is formed.
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Tip:Ensure the cream cheese is at room temperature to avoid unwanted lumps in your dip.
3
Gently fold in the chopped spinach, diced artichokes, red pepper flakes, and half of both cheeses.
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Tip:Squeeze the spinach thoroughly in a clean kitchen towel to remove every drop of water before adding.
4
Transfer the mixture to the prepared dish, smoothing the top with a spatula, then sprinkle the remaining cheeses evenly over the surface.
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Tip:Top with a final dusting of Pecorino for an extra punch of umami flavor.
5
Bake for 18–22 minutes or until the edges are bubbling vigorously and the top has developed a deep golden-brown hue.
💡
Tip:Place the dish under the broiler for the final 60 seconds to achieve a perfect, blistered cheese topping.
appetizers
vegetarian
party-food
comfort-food
holiday-hosting
Yumzy Culinary Collection
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