HANDS DOWN The BEST Spinach Artichoke Dip EVER

• Produce

  • 1/2 (6 1/2-ounce Jar Artichoke hearts
  • 1 tbsp Garlic, organic
  • 1/2 cup Onion, organic
  • 1 (10-ounce Pkg. Spinach, fresh organic

• Condiments

  • 1 tsp Lemon juice, Freshly Squeezed Organic

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/8 tsp Cayenne pepper
  • 1/2 tsp Sea salt
  • 1/8 cup Whole wheat flour, white

• Dairy

  • 1/2 cup Brie cheese
  • 2 tbsp Butter, unsalted organic
  • 1/2 cup Heavy cream, organic
  • 1/2 cup Monterey jack cheese
  • 1/8 cup Parmesan cheese
  • 1/2 cup Whole milk, organic

• Other

  • Assorted chips (pita chips, tortilla chips, bagel chips or sliced baguette, for dipping

Found on happilyunprocessed.com

Ingredients

• 2 Tablespoons Unsalted Organic Butter, plus more for the pan
• 1 (10-ounce) Pkg. Fresh Organic Spinach (stems removed)
• 1/2 Cup Organic Onion, diced small
• 1 Tablespoon Organic Garlic, minced
• 1/2 teaspoon Sea Salt
• 1/4 teaspoon Freshly Ground Black Pepper
• 1/8 teaspoon Cayenne Pepper
• 1/8 Cup White Whole Wheat Flour (I use Bob Mills)
• 1/2 Cup Organic Whole Milk
• 1/2 Cup Organic Heavy Cream
• 1 teaspoon Freshly Squeezed Organic Lemon Juice
• 1/2 Cup Brie Cheese, cut in cubes
• 1/2 Cup Monterey Jack Cheese, shredded
• 1/2 (6 1/2-ounce) Jar Marinated Artichoke Hearts, drained and chopped
• 1/8 Cup Parmesan Cheese, freshly grated (Do NOT use canned)
• Assorted chips (pita chips, tortilla chips, bagel chips) or sliced baguette, for dipping

Directions

• Preheat the oven to 350°F
• Grease a small dish lightly with butter
• Bring a pot of water to a boil
• Meanwhile, roughly chop up the spinach after you have removed the stems and once the water comes to a boil, add the spinach and cook until wilted, 2 to 3 minutes
• Strain the spinach in a colander and rinse with cold water to stop the cooking. Put on paper towels or squeeze to remove the excess water. Set aside
• In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring occasionally for a few minutes
• Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute
• Add the flour and cook, stirring constantly, to make a light roux, about 1-2 minutes
• Add the milk and cream in a steady SLOW stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes
• Add the cooked spinach and lemon juice, and stir to incorporate
• Add the Brie, Monterey Jack, artichoke hearts and stir well
• Remove from the heat and pour into the prepared dish
• Top with the Parmesan and bake until bubbly, about 10 minutes
• Remove from the oven and serve hot with chips or baguette slices.