24ozfresh spinachSubstitute with 12 oz frozen spinach
2cupsheavy creamcan substitute with half and half or whole milk
1.5teaspoonred pepper flakesdivided, ½ teaspoon for garnish
4ozshredded Mozzarella cheese
6ozshredded Cheddar Jack cheese divided; use half Monterrey Jack and half Sharp Cheddar if buying separate
1teaspoonblack pepperfor garnish
If using fresh spinach, blanch in a pot of hot water, drain the water and set aside - you can use an ice bath to preserve the color as desired. You can also chop up the blanched spinach if you want smaller bites (but I prefer not to do this!)
If you do the optional baking step at the end, preheat oven to 350F
In a cast iron skillet (or oven safe skillet) melt butter on medium heat and then sauté the onions until they are fully sweated (about 3 to 4 minutes)
Add heavy cream and stir to combine until bubbles start to appear. Reduce the heat to low and then add Dijon mustard, garlic powder and red pepper flakes. Bring to a simmer.
Next, add the Mozzarella and 4 oz of the Cheddar Jack cheese and whisk to create a thick gooey cheese sauce. If you're not planning to bake in the last step, add all the cheese at this step!
Squeeze all possible excess water out of the spinach and then add to the cheese sauce. Give everything a good mix until combined.
Add the 2 oz of Cheddar jack on top and bake in the oven for about 3-4 minutes until the top layer melts really well. Top with a bit more red pepper flakes and black pepper and serve hot!
If you use frozen spinach, you don't need to blanch it. Just make sure to thaw it before you start this recipe and drain excess water before adding in.
You can also just use Cheddar instead of Cheddar Jack or vary the proportions of the cheese to your liking!
I find that additional salt is not necessary for this recipe, but if you prefer, you can add a teaspoon to the cream mixture.