Artichoke & Spinach Dip

By infusionstudio

Ingredients

• Medium white sauce:
• 1 10oz package frozen chopped spinach (thaw & drain well)
• 1 lg can artichoke hearts, chopped & drained
• 1 cup Monterey Jack cheese, shredded
• 1 cup grated Parmesan cheese
• 2 tbls butter
• 2 tbls flour
• 1 cup milk
• Dash of hot sauce.

Preparation

Step 1

Thaw and drain spinach.
Chop and drain artichoke hearts.

Combine with Monterey Jack and Parmesan cheeses.

Set aside.

Heat 2 tbls of butter, 2 tbls flour and 1 cup milk to sauce consistency.

Stir into other ingredients.