Spinach Artichoke Dip

I saw this on Instagram via The Pioneer Woman - it looked delicious - BUT - what really hooked me was that is it EGGLESS!

It's almost GAME DAY - so I'm excited to give this recipe a GO!

Spinach Artichoke Dip

3 T butter

4 T garlic, minced

1 bag spinach

Salt and pepper, to taste

2 cans artichoke hearts, rinsed and drained

3 T butter (additional)

3 T flour

1 1/2 c whole milk (more if needed)

8 oz. softened cream cheese

1/2 c crumbled feta

1/2 c grated parmesan

3/4 c grated pepper jack cheese

1/4 t cayenne

Extra grated pepper jack

Tortilla chips for serving

Melt 3 T butter in a skillet over medium heat. add the minced garlic and cook for a couple of minutes. crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.

Throw in the artichokes and cook over medium high heat for several minutes until liquid is cooked off and artichokes start to get a little color. remove the artichokes.

In the same skillet or a different pot, melt 3 additional T of butter and whisk in 3 T of flour until it makes a paste. Cook over medium low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened, splash in more milk if needed.

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

Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.