Velvety Hearth-Baked Spinach and Artichoke Gratin

Preheat your oven to 400°F (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.

In a large mixing bowl, fold together the cream cheese, Greek yogurt, and minced shallots until a smooth, uniform base is formed.

💡 Tip: Ensure the cream cheese is at room temperature to avoid unwanted lumps in your dip.

Gently fold in the chopped spinach, diced artichokes, red pepper flakes, and half of both cheeses.

💡 Tip: Squeeze the spinach thoroughly in a clean kitchen towel to remove every drop of water before adding.

Transfer the mixture to the prepared dish, smoothing the top with a spatula, then sprinkle the remaining cheeses evenly over the surface.

💡 Tip: Top with a final dusting of Pecorino for an extra punch of umami flavor.

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.