Sauce/Spread/Dip

Spinach Artichoke Dip

Is it just me, or is this photo blurry?

photo2

I think it is, which reeeeeeally annoys me because the picture on my phone is crystal clear.

grrrrrrr……..

Anyway, the countdown to Christmas continues, and I have changed my mind about what type of dessert to serve for Christmas Eve exactly 12.6 times so far.

So far.

One year ago: Chewy Chocolate Chip Gingerbread Cookies and Cucidati

Spinach Artichoke Dip – adapted from the Pioneer Woman

3 tbs. butter
4 tbs. garlic, minced
2 bags fresh spinach
fresh ground black pepper, to taste
2 cans artichoke hearts, rinsed and drained
3 tbs. butter (additional)
3 tbs. flour
1-1/2 cups milk
1 8 oz. packagesoften ed cream cheese
1 cup grated parmesan
3/4 cup grated pepper jack cheese
1/4 tsp cayenne pepper
Additional grated pepper jack cheese

Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and set it aside.

Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.

In the same skillet or a different pot, 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, parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.

Pour into buttered baking dish. 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, or crackers.

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