By Chef Casey Corn
- 1 ea shallot
- 2 ea garlic cloves
- 2 5 oz packages spinach
- 10 oz marinated artichoke hearts, chopped
- 8 oz cream cheese, room temp
- ½ c mayo
- 2 Tbs The Truffleist Truffle Oil
- 1 c parmesan, grated
Preheat oven to 400F.
Finely mince the shallot, and microplane the garlic. Heat one tablespoon of truffle oil in a sauté pan over low heat, and sweat the shallots for a few minutes until translucent, then add in the garlic. Sauté a couple more minutes, just until garlic is soft. Transfer shallot and garlic to a small bowl.
Heat the second tablespoon of truffle oil, and, over medium high heat, sauté the spinach in batches. Once all the spinach is sautéed, remove from the pan and onto a cutting board, then roughly chop it.
Add the spinach, shallot and garlic, artichokes, cream cheese, mayo and ¾ cup parmesan back into the pan, and stir until all melted together and mixed thoroughly.
At this point, transfer into a baking dish or oven-safe ramekins. Sprinkle the remaining parmesan over the top, and place in the oven for about 20-25 min, until golden and bubbling.