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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!)
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If you do the optional baking step at the end, preheat oven to 350F
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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)
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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.
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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!
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Squeeze all possible excess water out of the spinach and then add to the cheese sauce. Give everything a good mix until combined.
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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!
