Friday, March 1, 2013

Cheesy Spinach and Artichoke Dip

Growing up we rarely went out to eat. When we did we didn't get all the extra appetizers, desserts, or drinks. When I started dating my hubby, he didn't hold back. We ordered everything. One of the things I tried and fell in love with is Spinach and Artichoke dip. Every restaurant seems to put their own spin on it and so do I. I like it extra cheesy! I actually like to use fresh baby spinach but frozen works in a pinch, it's just a bit more of a spinach-y flavor.

Cheesy Spinach and Artichoke Dip

4 Tbsp garlic, Minced 
1 box frozen spinach, roughly chopped
Salt and pepper, to taste 
2 cups marinated artichoke hearts, roughly chopped 
6 Tbsp butter
3 Tbsp flour 
1-1/2 cup milk (more if needed) 
1 package (8 oz) softened cream cheese 
3/4 cup shredded Swiss cheese 
1/2 cup grated Parmesan 
1 cup grated Mozzarella plus more for topping 
Pita Wedges, Tortilla Chips, Crackers, Veggies

Melt 3 tablespoons butter in a cast iron skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Throw in the artichokes and cook over medium high heat for several minutes, until artichokes start to get a little color. Toss in spinach and cook for a couple more minute. Remove artichokes and spinach from pan.
In the same skillet 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, Swiss, Parmesan, and mozzarella, and stir until cheeses are melted and sauce is smooth. Add spinach and artichokes to the sauce. Stir to combine.
Top with extra grated pepper jack and bake at 375° for 15 minutes, or until cheese is melted and bubbly.
Serve with pita wedges, chips, veggies, or crackers!

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