Our version of this dip is rich with four different cheeses and all kinds of spices, including real garlic. Once baked, this dip will be the party favorite. (Maybe you should make two!)
Total Time: 1 hour
6 Tbsp Butter, separated
Spice World Garlic
4 Tbsp Spice World Ready-to-Use Minced Garlic or 4 Tbsp Squeeze Garlic or 14 cloves Spice World Peeled Garlic, minced or 14 cloves Spice World Fresh Garlic, minced
1 bag spinach
Salt and pepper, to taste
2 cans artichoke hearts, rinsed and drained
3 Tbsp flour
1-1/2 cup whole milk
8oz cream cheese, softened
1/2 cup crumbled feta
1/2 cup grated parmesan
3/4 cups grated pepper jack cheese
1/4 tsp cayenne
Grated pepper jack cheese, for topping
Pita wedges or tortilla chips or crackers, to serve
Melt 3 tablespoons of butter in a skillet over medium heat. Add the garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts.
Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed. Add cream cheese, feta, Parmesan, Pepper Jack, and cayenne and stir until cheeses are melted and sauce is smooth.
Chop artichokes and spinach and add to the sauce. Stir to combine.
Pour into buttered baking dish. Top with extra grated Pepper Jack and bake at 375 for 15 minutes, or until the cheese is melted and bubbly. Serve with pita wedges, chips, or crackers!