Ingredients
Scale
- 2 Tablespoons Unsalted Butter, plus more for the pan
- 1 (10-ounce) Pkg. Fresh Spinach (stems removed)
- 1/2 Cup Onion, diced small
- 1 Tablespoon Garlic, minced
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/8 teaspoon Cayenne Pepper
- 1/8 Cup Flour
- 1/2 Cup Milk
- 1/2 Cup Heavy Cream
- 1 teaspoon Squeezed 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
- 1/4 Cup Parmesan Cheese
- Assorted chips (pita chips, tortilla chips, bagel chips) or sliced baguette, for dipping
Instructions
- Preheat the oven to 350°F
- Grease a small dish lightly with butter
- 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
Nutrition
- Serving Size: 1
