The Humpherys Family

ZZ Spinach Artichoke Dip

Recipe Added:  6/11/2012
6 Tbsp butter, divided
4 Tbsp garlic, minced
1 bag spinach
salt and pepper, to taste
2 cans artichoke hearts, rinsed
3 Tbsp flour
1 1/2 cup milk
1 8-oz pkg softened cream cheese
1/2 cup crumbled Feta cheese
1/2 cup grated Parmesan
3/4 cups grated Pepper Jack cheese
1/4 tsp Cayenne pepper
 Version Two
1 1/2 cups whipping cream
2 Tbsp flour
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
8 oz cream cheese, softened
16 oz frozen chopped spinach
2 15-oz cans artichoke hearts
1 tsp hot sauce
1 cup grated Parmesan cheese
1 cup grated Mozzarella cheese
Melt 3 Tbsp 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 put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach 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 Tbsp of butter and whisk in 3 Tbsp 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, feta, 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. May slice some flatbread or pita bread into wedges. Then spread the wedges on a baking sheet and warm for a few minutes before dipping.

Version Two  Preheat the oven to 350. Lightly grease a 9x13 or similar sized baking dish. Drain artichokes. Thaw spinach and squeeze dry. In a large microwave-safe bowl, whisk together the cream, flour, garlic powder, salt and pepper. Microwave the mixture in 1-minute intervals, whisking fully after each minute, until the mixture is thickened, about 4-5 minutes. Stir in the remaining ingredients until well combined. Spread the dip into the prepared pan. Bake for 25-30 minutes until bubbling and golden on top. Serve warm with bread or tortilla chips.
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