Everyone has at least one Spinach Artichoke Dip recipe, and most everyone has their favorite. This is my take on the Pioneer Woman's version, a little different and worth the extra effort. This one is really, really good!
Lighten it up by using fat free or light cream cheese, sour cream, part-skim mozzarella, and low fat milk if you prefer.
Melt 3 tablespoons butter in a large skillet over medium high heat. Add the artichokes and cook for several minutes, until liquid is cooked off and they just start to get a little color.
Lower heat to medium and add minced garlic; cook for a couple of minutes until fragrant but don't brown the garlic.
Add the spinach and continue to stir for a few minutes until spinach wilts. Pour spinach mixture into a bowl and set aside.
In the same skillet melt 3 tablespoons of butter and whisk in the flour until a paste forms. Cook over medium-low heat for a couple of minutes to cook out the flour taste, then whisk in the milk. Continue to stir until smooth and sauce begins to thicken. Add more milk if needed. You want it to be a medium thickness that coats the back of a spoon. (Think Alfredo Sauce thickness.)
Add both cream cheeses, Parmigiana, Pepper Jack, and sour cream; stir until sauce is smooth and cheeses melted.
Return the artichoke and spinach mixture to the skillet and stir to combine. Taste and add salt, white pepper or cayenne, if needed.
Pour into buttered baking dish. Top with Mozzarella and bake at 375 for 15 minutes, or until cheese is melted and bubbly. If you want a golden cheesy crust bake it another 5-10 minutes.
Serve with my Garlic Parmesan Panetini, Melba rounds or tortilla or pita chips. Enjoy!
TIP: For an alternative appetizer stuff mushroom caps with this dip and bake for 10 minutes.