HOT & CHEESY SPINACH ARTICHOKE DIP

By bklynmommy

Ingredients

• 3 tablespoons butter
• 1 shallot, finely chopped
• 1 clove garlic, chopped
• 2 tablespoons all purpose flour
• 1 cup heavy whipping cream
• 1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
• Sea Salt & Pepper to your taste
• 1 (8-ounce) jar artichoke hearts, drained and chopped
• 1 (10-ounce) can diced tomatoes with green chilies (recommended: Rotel)
• 1 cup shredded 4 cheese blend (mexican variety is good)
• 1/4 to 1/2 cup of grated or shaved Parmesan cheese
• Tortilla chips and cut vegetables, for serving

Details

Adapted from justgetoffyourbuttandbake.com

Preparation

Step 1

Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes.

Add the flour and cook while stirring until it becomes a light blonde color.

Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes.

Stir in the artichoke hearts, tomatoes, Parmesan and half of the 4 cheese blend and stir just until the cheese is melted.

Put the dip in an oven safe serving dish and sprinkle the remaining cheese on the top. (I added a bit more)

Preheat the oven to 350 degrees.

Heat the dip just until the cheese has melted fully and it’s nice and warm/hot – NOT BOILING!

Serve with warm tortilla chips

OH SO GOOD