I am so excited that the NFL lockout is officially over. Not because I love football but because I love dips and snacks. I love having friends and family over and making all kinds of snacks on football Sundays. I was seriously getting worried that I might not get to eat chips & dip all day every Sunday this fall. I am sure I am not the only wife out there that looks forward to eating dip and hanging out on the couch all day!
This is one of Cliff’s favorite dips. And mine too! I know most spinach artichoke dips contain mayonnaise, but not this one. So, if you hate mayo, try this version. Even if you don’t hate mayo you should still try it. I am not a huge fan of spinach. I do eat it in moderation though. If you really love spinach go ahead and add the whole box of frozen spinach. The best part about this dip is that not only does it taste great but it reheats great as well. If we don’t finish it all on Sunday we eat it for dinner the next day. I hope you enjoy this one as much as we do.
2 Tablespoons butter
2 Tablespoons flour
1 cup milk
1 5 ounce package frozen chopped spinach, thawed and drained.
1 lg. can artichoke hearts, chopped & drained
8 ounces Monterey Jack cheese, shredded
½ cup grated Romano cheese
Dash hot sauce
Begin by making a white sauce. Melt butter in a pot over low heat. Whisk in the flour. Continue cooking until smooth and bubbly. Add the milk. Continue whisking until the mixture boils. Remove from heat. Add the rest of the ingredients. I used about 1 tablespoon of hot sauce, but use as much as you’d like. Serve with tortilla chips.
Source: A Live Love Pasta original