Ingredients

• • 2 cans artichoke hearts in water, I had a 14 ounce jar used half
• • 1 tablespoon olive oil
• • 3 garlic cloves, minced
• • One 6-ounce bag fresh spinach leaves (about 4 cups), I used 1 10 ounce frozen, thawed and squeezed
• • 3 tablespoons butter
• • 3 tablespoons all-purpose flour
• • 1-1/2 cups milk, plus more as needed
• • 4 ounces cream cheese (half 8-ounce package)
• • 1/4 teaspoon cayenne pepper
• • 1/2 teaspoon dried oregano
• • 1/2 cup crumbled feta cheese
• • 1 cup grated mozzarella cheese, divided-I used more
• • 2 tablespoons green onion, sliced (optional)
• • Salt and freshly ground black pepper, to taste

Directions

1. � Heat oven to 350. Butter or spray a square baking dish with non-stick cooking spray.

2. Open artichoke cans. Drain, rinse and coarsely chop artichokes. I did mine relatively fine.

3. Heat olive oil in a wide skillet with sides over medium heat then add minced garlic and cook about 1 minute until fragrant. Add artichokes then cook 2 to 3 minutes until warmed through and beginning to brown around the edges.

4. Add spinach then season lightly with salt and freshly ground black pepper. Wait about 30 seconds then as the spinach wilts, toss with artichokes. Set aside.

5. Place saucepan onto medium heat then add the butter. Once melted, whisk in the flour until a paste forms. Cook about 1 minute then pour in the milk, slowly. Bring to a gentle simmer, stirring often. The sauce will thicken. If it seems too thick, add milk as needed.

6. Turn heat to low then add cream cheese, cayenne pepper and oregano. Stir until cream cheese melts into the sauce. Now, add feta cheese and half (1/2 cup) of the mozzarella cheese. Stir until completely melted.

7. Stir in garlic, artichoke and spinach from earlier then transfer dip to baking dish and top with remaining mozzarella cheese (1/2 cup).

8. Bake dip 15 to 20 minutes until bubbly and cheese begins to brown on top. To make the cheese even more browned on top, turn oven to broil and broil 1 to 2 minutes. Serve warm.

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