Ingredients
The following ingredients have 9 Servings
- 1 1/2 cups heavy cream (half-and-half or milk (see note))
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1 teaspoon salt (I use coarse, kosher salt)
- 1/4 to 1/2 teaspoon black pepper (I use coarsely ground black pepper)
- 8 ounces cream cheese (light or regular, softened)
- 2 cans (15-ounce each) artichoke hearts, drained and coarsely chopped
- 1/2 to 1 teaspoon hot sauce (like Tapatio brand, optional (but adds great flavor))
- 1 cup freshly grated Parmesan cheese
- 1 to 1 1/2 cups freshly grated mozzarella or Monterey Jack cheese
- 16 ounces frozen (chopped spinach, defrosted and squeezed dry)
Instruction
- Preheat the oven to 350 degrees. Lightly grease a 9X13-inch or similar sized baking dish.
- In a large microwave-safe bowl, whisk together the cream (or milk), flour, garlic powder, salt and pepper. Microwave the mixture in 1-minute intervals, whisking fully after each minute, until the mixture is thickened to the consistency of warm pudding, about 4-5 minutes.
- Stir in the cream cheese and mix until well-combined (it's ok if there are a few lumps, but try to whisk it until as smooth as possible). Add the remaining ingredients; I like to add the spinach last, crumbling it in with my fingers to avoid large clumps. 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.