Yum and yum. This dip is so easy and delicious! From Mel's Kitchen Cafe (which is a fabulous site, by the way).
Prep time: 20 minutes
Cook time: 35 minutes
Ingredients
1 1/2 c. heavy cream, half and half or milk*
2 Tbsp. flour
1/2 tsp. garlic powder
1 tsp. kosher salt
1/4 to 1/2 tsp. black pepper
8 oz. cream cheese, softened
2 15 oz. cans artichoke hearts, drained and coarsely chopped
1/2 to 1 tsp. hot sauce, optional
1 c freshly grated parmesan cheese
1 to 1/2 cups freshly grated mozzarella or Monterey Jack cheese
16 oz frozen, chopped spinach, defrosted and squeezed dry
Preheat the oven to 350 degrees. Lightly grease a 9x13 inch or similar sized baking dish. In a large pot (so you only have to dirty one pot) over medium heat, whisk together the cream (or milk), flour, garlic powder, salt & pepper. Heat and stir until mixture is thickened to the consistency of warm pudding. (You can do this in the microwave - I just wanted more control over it.) Stir in the cream cheese and mix u til well-combined (it's ok if there are a few lumps but try to get it as smooth as possible.) Add the remaining ingredients, spinach last - crumble the spinach in with your hands to prevent large clumps. (Not critical.) Mix well. 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.
****This dip is completely luxurious is you use cream for the white sauce, however, using half and half or milk is still super delicious. Also increasing the cheese amounts will make it all the more decadent.
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