- 2 tablespoons olive oil
- 2 medium Spanish yellow onions, thinly sliced
- 2 teaspoons diamond crystal kosher salt (use 1 tsp for Mortons)
- 6-8 cloves minced garlic
- 8 oz cream cheese
- 1 cup sour cream
- 4 tablespoons mayonnaise (preferably Japanese)
- 1 cup freshly grated gruyere cheese
- 1 cup freshly grated low-moisture mozzarella (sometimes labeled as 'part skim')
- 16 oz frozen spinach, thawed (I use microwave), water pressed out (use a sieve), and chopped
- 14 oz (1 can) artichoke hearts, drained and chopped
- Freshly grated black pepper, to taste
- Red pepper flakes, to taste
- Add the olive oil to an oven safe 1 quart pot or 8" skillet set over medium low heat. Add the thinly sliced onions and salt. Let caramelize 60-90 minutes, alternating between medium-low and low heat, and stirring occasionally. You can prepare the other ingredients and relax during this time. Add the garlic to the onions when they have about 10 minutes left.
- Preheat the oven to 375° F.
- In a large bowl, mix together the remaining ingredients, but make sure to save a handful of gruyere and a handful of the mozzarella to sprinkle on top of the dip.
- Add the caramelize onions and garlic to the mixture of everything else. Mix well, and taste for seasoning. Keep in mind that the chips you use might be salty, so you may not need to add that much more salt.
- Sprinkle on the reserved gruyere and mozzarella and bake 20-25 minutes, or until bubbly and golden brown.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.