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PW’s Spinach Artichoke Dip

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Ingredients

Scale
  • 3/4 stick butter
  • 4 T minced garlic
  • 12 oz bag of baby spinach
  • 2 14 1/2 oz cans of artichoke hearts, drained and chopped
  • 3 T flour
  • 1 1/2 C whole milk, plus a little more for thinning (the original recipe called for chicken broth, but I used milk instead)
  • 1 8 oz package of cream cheese, softened
  • 1/2 C crumbled feta cheese
  • 1/2 C grated Parmesan cheese
  • 2 C shredded pepper jack cheese (the original recipe called for 1 C, but I put 1 C in the dip and 1 C on top)
  • 1/4 t Kosher salt
  • 1/2 t black pepper
  • 1/4 t cayenne

Instructions

  1. Melt 3 T butter in large skillet over medium heat and add garlic, cook for 1 minute
  2. Add spinach, cook until it wilts, then move to a bowl
  3. Put the artichokes in the skillet and cook for a few minutes, then remove and set aside
  4. Add the rest of the butter to the skillet
  5. After it melts, sprinkle in the flour, salt, pepper and cayenne, cooking and stirring for a few minutes until it forms a paste
  6. Slowly pour in the milk, stirring constantly until it’s smooth
  7. Add cream cheese, feta, Parmesan and half of the pepper jack
  8. Stir until it all melts
  9. Add spinach and artichokes and place in a casserole dish
  10. Top with the remaining pepper jack
  11. Bake at 375 degrees for 15 to 20 minutes until the dip is hot and cheese has melted

Find it online: https://therockymountainwoman.com/pws-spinach-artichoke-dip/