1 pound frozen spinach, thawed
1 can (14oz.) artichoke hearts, drained
1 1/4 C. Wünder Creamery plain quark
8 oz. sharp cheddar, grated, divided
3/4 Tspn. kosher salt, plus more to taste
1/2 Tspn. freshly ground black pepper
1/4 Tspn. freshly grated nutmeg
4 Tspn. dijon mustard
1 loaf of pan-toasted thinly sliced baguette, for serving
Preheat the oven to 400°F. Grease a 2.5-quart (11″), broiler-safe baking dish with either butter or a thin layer of olive oil, set aside.
Bundle the thawed spinach in a kitchen towel. Hold over the sink, a bowl, or garbage can. Squeeze hard, multiple times until hardly any water. When you think you’ve squeezed all there is to squeeze, squeeze one more time. Dump the spinach in a big mixing bowl. Wring out the towel to remove any excess moisture. Now bundle up the drained artichokes. Hold over the sink, a bowl, or garbage can and, this time, squeeze a little more gently. You want to get rid of extra water, but not completely mush the delicate artichoke hearts.
Once the artichokes are dry, rough-chop them, then add to the bowl with the spinach. Add the quark to the bowl. Add all but 3/4 cup of the grated cheddar and mix again. Add the salt, pepper, and dijon and mix again. Transfer the final mixture to the baking dish and spread out evenly. Sprinkle the remaining grated cheddar on top, then grate fresh nutmeg all over the dip. Bake uncovered for about 20 minutes, or until the interior of the dip is hot. Turn on the broiler. Broil for about 4 minutes until the top is beautifully browned. Serve with warm, toasted bread.