Ingredients: |
Ingredients: 6 tablespoons of butter
4 tablespoons of minced garlic
1 12 ounce bag of baby spinach
Two 14.5 ounce cans of artichoke hearts, drained, rinsed, halved or roughly chopped
3 tablespoons all-purpose flour
1 1/2 cups whole milk
One, 8 ounce package cream cheese, softened
1/2 cup crumbled feta cheese
1/2 cup grated parmesan cheese
1 cup shredded pepper jack cheese
chicken broth as needed for thinning
1/4 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of Cheyenne pepper
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Directions: |
Directions:1. Preheat oven to 375
2. Melt 3 tablespoons of butter in a large skillet over medium heat and stir in the garlic. Cook for 1 minute.
3. Add the spinach.....
4. And cook it until it is wilted. This will take less than a minute.
5. Remove the spinach to a plate and set aside.
6. Then throw in the artichoke hearts and cook for two minutes while stirring them around.
7. Remove the artichoke hearts and set them aside.
8. Melt the remaining 5 tablespoons of butter in the skillet, and then sprinkle in the flour.
9. Whisk it around until it forms a paste. Cook the paste for 1 minute, whisking constantly.
10. Pour in the milk.
11. And whisk the sauce until it is nice and smooth.
12. Add the cream cheese....
13. Along with the feta, parmesan, and 1/2 cup of pepper jack.
14. Stir the mixture until all the cheese is melted. It will be slightly lumpy because of the feta. If it seems overly thick, splash in a little chicken broth.
15. Add in the salt and pepper.
16. The Cheyenne pepper....
17. And the spinach and artichokes. Make sure to get all the juices from the plate into the mixture.
18. Stir it until it is all combined.
19. Then pour it into a small baking dish.
20. Top with the remaining 1/2 cup of Pepper Jack cheese.
21. Bake until the cheese is melted and golden and the dip is bubbly, 15 to 20 minutes.
Serve hot! |
This recipe for Spinach Artichoke Dip (Pioneer Woman) is from