Ingredients:

  • 1 lb frozen chopped spinach, thawed and squeezed bone-dry
  • 3 cloves garlic, minced
  • 1/2 cup green onions, finely sliced
  • 8 oz canned water chestnuts, drained and finely chopped
  • 8 oz full-fat cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tsp red pepper flakes
  • 1 cup freshly grated Mozzarella
  • 1/2 cup freshly grated Parmesan Reggiano
  • 1/2 cup shredded Fontina or Gruyère

Instructions:

  1. Thaw the spinach. Place it in a fine mesh sieve or use the potato ricer method. Note: If you don't have a ricer, wrap the spinach in a clean kitchen towel and wring it like you're trying to extract gold.
  2. Mince the aromatics. Chop the 3 cloves of garlic and 1/2 cup of green onions. Note: Keep the white and green parts of the onions for different flavor depths.
  3. Prepare the chestnuts. Drain the 8 oz can and chop them into tiny bits. Note: They should be about the size of a peppercorn.
  4. Cream the base. In your large bowl, beat the 8 oz softened cream cheese until completely smooth and airy.
  5. Fold in the liquids. Add 1/2 cup sour cream and 1/4 cup mayonnaise, mixing until a glossy emulsion forms.
  6. Season the mix. Stir in the 1 tsp red pepper flakes and the minced garlic.
  7. Incorporate the greens. Add the dry spinach, green onions, and chopped water chestnuts. Note: Break up any spinach clumps with a fork so it distributes evenly.
  8. Add the cheese. Fold in 1/2 cup of the Mozzarella and all of the Parmesan and Fontina.
  9. Transfer and top. Spread the mixture into your baking dish and sprinkle the remaining 1/2 cup of Mozzarella over the top.
  10. Bake the dip. Place in a 190°C (375°F) oven for 20 minutes until the top is golden and crackling.