Cheese Oven-Baked Spinach and Artichoke Dip
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
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.