Spinach and Artichoke Dip with Green Chilies
Servings 4 people
Ingredients
- 2 cups chopped artichoke hearts (I used frozen ones)
- 3 packed cups 150g fresh baby spinach leaves
- 3 cloves garlic, minced
- 4 tbsp salted butter
- 3 tbsp plain flour
- 2 cups whole milk + extra if desired
- 5 oz cream cheese, room temperature
- 1/2 cup feta cheese
- 1/2 cup Parmesan, grated
- 1 tin drained and rinsed chopped green chilies or 1 cup fresh roasted and diced
- 1-2 handfuls shredded Monterey jack cheese
Instructions
- Slice your artichokes in half horizontally, then dice into small pieces. Peel and mince or finely dice your garlic cloves. Grate your cheese. Wash and pat your spinach leaves dry. Now you’re ready!
- Begin by melting 1 tablespoon salted butter in a large frying pan over a medium heat. Next add your minced or diced garlic and cook whilst moving continuously so as not to burn, for around 30 seconds or so until fragrant and slightly golden. Add in your diced artichokes, followed by your spinach leaves and continue to stir and mix together. Your spinach leaves will wilt and reduce in size, which is exactly what you want. Keep cooking for 3-4 minutes then tip into a bowl and reserve for later.
- Bring the same pan back to a medium heat and add in the remaining 3 tablespoons of butter. Once melted add 3 tablespoons flour and stir to combine and cook through, approx 1-2 minutes. Next, pour in your cold milk, using a whisk to break up and lumps until smooth and just beginning to thicken. Add in the cream cheese and feta, lower heat and stir to combine until smooth. Next turn the heat all the way off and add in your Parmesan and stir to combine once again. Add back in the artichokes and spinach along with the chopped green chilies and stir to combine.
- Tip your mixture into a grill safe/oven safe baking dish or serving bowl. Set your oven to grill or broil if available at 200C/400F. Generously scatter grated Monterey jack cheese over the top of your dish then place under the grill for 5-10 minutes until golden brown and bubbling. Serve immediately with tortilla chips.