Untested Recipe Adapted from Ree Drummond/Food Network
- 6 tablespoons
- 1/4 cup minced garlic
- One (10-oz) bag fresh baby spinach
- Kosher salt and freshly ground black pepper
- 2 (14-oz) cans artichoke hearts, rinsed, drained and quartered
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk, plus more if needed
- One (8-oz) package regular cream cheese, softened
- 3/4 cup grated jack or pepper jack cheese, more for topping
- 1/2 cup crumbled feta
- 1/2 cup grated Parmesan
- 1/4 teaspoon cayenne
Pita Chips
- 6 whole wheat pitas
- 1/4 cup olive oil
- 1 tablespoon kosher salt
- Preheat the oven to 375 degrees F. Butter a 9-inch round casserole dish.
- Melt 1 tablespoon butter in a skillet over medium heat. Add the minced garlic and cook until fragrant.
- Raise the heat and add spinach. Stir for a couple of minutes until it wilts; season with a little salt and pepper. Transfer to a mesh strainer set over a bowl to drain. Set aside.
- Melt 1 tablespoon butter in the same skillet, add artichokes and cook over medium-high heat until the artichokes start to get a little color, about 3 minutes. Transfer the artichokes to the strainer with the spinach.
- Set the heat to medium low; in the same skillet, melt the remaining tablespoon of butter and mix in the flour until well combined. Slowly pour in the milk and mix until slightly thickened, about 3 minutes.
- Add sour cream and mix well. Add more milk if it seems too thick.
- Add all the different cheese and stir until melted and the sauce is smooth.
- Chop the artichokes and spinach and add them to the sauce. Stir to combine.
- Pour the mixture into the prepared casserole dish. Top with extra grated jack cheese.
- Bake until the cheese is melted and bubbly, about 15 minutes.
Pita Chips
- Preheat the oven to 375 degrees F.
- Cut the pita breads into 6 wedges each. Lay the wedges on a parchment-lined baking sheet and brush both sides generously with the olive oil. Sprinkle both sides with salt.
- Bake until golden brown and crisp, 15 to 18 minutes.