Black Truffle Chili Crunch Spinach & Artichoke Dip
- 5 cloves garlic, sliced
- 1 5 oz pack baby spinach
- 1 14 oz can artichokes, chopped
- Momofuku Savory Seasoned Salt
- 1 8 oz pack cream cheese, softened at room temperature
- ½ cup Greek yogurt
- 8 oz pepper jack cheese, grated
- ½ cup Pecorino Romano cheese, grated
- 2–3 tablespoons Black Truffle Chili Crunch (substitute Momofuku Chili Crunch if you’d prefer to leave out the black truffle)
One of our all-time favorite party dips—but in our version, we add Momofuku Black Truffle Chili Crunch, made with real black truffles. If you’re not a fan of truffles, our regular Momofuku Chili Crunch also works really well here—and don’t be afraid of adding the extra tablespoon if you’re a fan of spicy.
Heat oven to 425°F.
Heat 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Add garlic, and cook for 1 minute until softened. Add spinach and toss with garlic, allowing it to wilt for about 2 minutes. Add in artichokes and toss with spinach for 2 minutes, scraping up any browned bits on the bottom of the pan. Season with 1 teaspoon of Savory Seasoned Salt.
Remove from heat and stir in cream cheese, yogurt, Pecorino Romano cheese, half of the grated pepper jack cheese, and Momofuku Black Truffle Chili Crunch. Smooth dip into an even layer in the skillet, then top with remaining pepper jack cheese and sprinkle with more Momofuku Savory Seasoned Salt.
Roast in the oven for 10 minutes or until it is bubbling. Turn broiler on high and place dip on the top rack of the oven and allow cheese to brown for 1–2 minutes. Remove from the oven and allow it to cool slightly.
Serve with flatbreads, chips, and crudites.