- 1
- 10 mins
- 50 mins
Ingredients
- 3 tbsp. plus 3 tbsp. unsalted butter, divided
- 4 cloves garlic, minced
- 5 ounces (about 2 cups) fresh baby spinach
- 2 8.5-ounce cans quartered artichoke hearts, rinsed and drained
- 3 tbsp. all-purpose flour
- 1 1/2 cups whole milk
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1 package (8 ounces) cream cheese, softened and cut into cubes
- 1/3 cup crumbled goat cheese
- 1/2 cup grated parmesan
- 3/4 cup plus 1 cup jack cheese, grated and divided
- 1/4 tsp. cayenne pepper
- Optional: baguette for serving
Preparation
Step 1
Preheat oven to 375 degrees.
Melt 3 tbsp. butter in a large skillet over medium-high heat. Add the garlic and cook for 1-2 minutes, until fragrant. Add the spinach and stir until it wilts. Remove the cooked garlic and spinach mixture from the pan and set aside.
In the same pan, add the quartered artichoke hearts and cook over medium-high heat until they lose their moisture and start to brown, about 8-10 minutes. Remove the artichokes and set aside with the spinach and garlic. Once cooled, roughly chop the spinach and artichokes and then set aside.
In the same pan, heat the remaining 3 tbsp. butter over medium-high heat until melted. Add the flour and stir to combine until flour is completely incorporated and makes a paste. Slowly add the milk, little bit by little bit, stirring frequently, until mixture is smooth. Cook until slightly thickened, about 4-6 minutes.
Add the salt, black pepper, cream cheese, goat cheese, parmesan, 1/2 cup of the jack cheese, and the cayenne pepper and cook until smooth and creamy and the cheeses are melted, about 3-6 minutes.
Add the chopped spinach, garlic and artichokes to the cheese mixture and stir to combine.
Pour the mixture into a baking dish (an 8×8-inch, 9×9-inch or similar will work). Sprinkle the remaining 1 cup of jack cheese evenly over the top and then place in the oven. Bake for 15-20 minutes, until the cheese is melted, bubbly, and beginning to turn golden-brown.