Hot Spinach Artichoke Dip

Similar to the cold dip, this tasty recipe includes two of my favorite vegetables in a classic al fredo sauce…well, mostly classic.

Ingredients:
10 oz package of frozen chopped spinach, defrosted and drained
14-16 oz can of artichoke hearts, coarsely chopped
4 tbsp butter
4 tbsp flour
4 cups milk (quart) (at least 2%)
1 cup of hard Italian cheese, grated or shredded – usually ½ parmesan and ½ romano, but asiago can also be added to the mix if desired***
1 tsp Italian seasoning (or ½ tsp basil & ½ tsp oregano)
2-3 cloves of garlic, minced

Directions:

In a saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk for roughly one minute while the flour cooks. Add the garlic and the seasoning and stir briefly.

Begin adding the milk ~1/2 cup at a time. Stir until mixture thickens and bubbles and then add the next ½ cup.

Once the all of the milk has been incorporated and the sauce has thickened, add the cheese ~1/4 cup at a time. Stir until cheese has melted and then add the next ¼ cup.

Turn heat to low and switch to a spoon. Stir in the chopped spinach & chopped artichoke hearts. Let the mixture simmer for ~10 minutes for the flavors to combine, stirring frequently to keep the bottom from burning.

Serve warm with tortilla chips, pita chips, or firm bread like a French baguette or some form of rye.


*** My usual note about the cheese: use the good imported stuff from the cheese case by the deli and not the cans that are next to the tomato sauces in the pasta aisle. SERIOUSLY!