Categories: Appetizers

Ingredients

• 2 tbsp salted butter, plus more for the baking dish
• 2 tbsp minced garlic
• 5-6 oz. bag baby spinach
• Kosher salt and black pepper, to taste
• 14 oz. can artichoke hearts, drained and rinsed, halved if whole
• 1 tbsp all-purpose flour
• 1 cup whole milk, plus more if needed
• 4 oz. cream cheese, at room temp
• 1/4 cup crumbled feta
• 1/4 cup grated Parmesan
• 1/2 cup shredded pepper jack, plus more for topping
• 1/8 tsp cayenne pepper
• Pita wedges, for serving

Directions

1. Preheat the oven to 375. Melt 1 tbsp butter in a large skillet over medium heat. Add the garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach; season with salt and lots of black pepper. Cook, stirring, until the spinach wilts, about 2 minutes. Remove the spinach to a small strainer and squeeze out the excess liquid. Set the spinach aside.

2. Throw the artichokes into the skillet and cook over medium-high heat until the liquid is cooked off and the artichokes start to get a little color, about 3 minutes. Remove the artichokes to a plate.

3. In the same skillet, melt the remaining 1 tbsp butter over medium-low heat. Whisk in the flour until it makes a paste and cook for a minute. Stir in the milk and cook, stirring, until slightly thickened, about 1 minute. Splash in a little more milk to thin the consistency, if needed.

4. Add the cream cheese, feta, Parmesan, pepper jack, cayenne to the skillet; stir and mash until the cheese are melted and the sauce is smooth. Chop the artichokes and spinach and add to the cheese sauce. Stir to combine.

5. Pour the dip into a buttered 1 1/2-quart baking dish. Top with more pepper jack and bake until melted and bubbly, about 15 minutes. Serve with pita wedges.

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