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Big Game Party: Cheese Oven-Baked Spinach and Artichoke Dip

January 5, 2018

Cheese Oven-Baked Spinach and Artichoke Dip

Ingredients:

3 Tbsp. butter

4 Tbsp. Minced Garlic

1 bag baby spinach

Salt And Pepper, to taste

2 cans artichoke hearts, rinsed and drained

3 Tbsp. butter (extra)

3 Tbsp. all-purpose flour

1 ½ c. milk

1 pkg (8 oz.) cream cheese, softened

½ c. crumbled Feta cheese

½ c. grated parmesan

¾ c. shredded pepper jack cheese

¼ tsp. cayenne pepper

Pita wedges for dipping

Directions:

Melt 3 Tbsp. butter in a skillet on medium heat. Add the minced garlic and cook for 2 minutes. Increase heat to medium high and spinach, stirring until wilted. Remove spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.

Dump in drained artichokes and cook over medium high heat for 4 minutes. Remove artichokes.

Melt 3 additional tablespoons of butter in skillet and whisk in 3 Tbsp. flour until it makes a rue. Cook over medium-low heat for 2 minutes and addmilk. Stir and cook until slightly thickened.

Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheeses are melted and a smooth consistency. Chop artichokes and spinach and add to the cheese mixture stirring to combine. Pour into buttered casserole dish. Top with extra grated pepper jack and bake at 375° F for 15 minutes.

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