Ingredients
Scale
- 2 Tablespoons 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 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 Whole Milk
- 1/2 Cup Heavy Cream
- 1 teaspoon Freshly 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
- 1/8 Cup Parmesan Cheese, freshly grated (Do NOT use canned)
- Assorted chips (pita chips, tortilla chips, bagel chips) or sliced baguette, for dipping
Instructions
- Preheat the oven to 350°F. and 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.