Ingredients:
10 Ounces Of Frozen Chopped And Thawed Spinach
14 Ounces Of Quartered & Marinated Ferrara Artichoke Hearts
3 Ounces Of Grated California Monterey Jack Cheese
1 Cup Of Grated California Dry Jack Cheese
1/8 Teaspoon Of Durkee Ground Nutmeg
1/2 Teaspoon Of Freshly Ground Black Pepper
2 Tablespoons Of Nellie Joes Famous Key Lemon Juice Double Strength
2 Tablespoons Of Montina Amazing Grains Gluten Free All Purpose Flour
3/4 Cup Of Eden Foods Organic Eden Soy Milk
1 Teaspoon Of Fine Table Salt
1/4 Cup Of Heavy Cream
1 Large Minced Garlic Clove
3 Tablespoons Of Land O'Lakes Butter
Information:
Serving Size 6
288 Calories Per Serving
20 Grams Of Fat
Cooking Directions:
Get ready for some tasty spinach dip, California style. To begin this wonderful recipe, you will first need to preheat your oven to 400 degrees Fahrenheit, or roughly 204 degrees Celsius. Next you will want to rinse and drain your artichoke hearts and spinach thoroughly, making sure they are dry upon completion. Once done place them in a large mixing bowl, along with the California Dry Jack cheese and minced garlic. Using a large mixing spoon, mix up the contents of the bowl very well, you want an even consistent disbursement of ingredients throughout. Once you are done mixing, set the bowl off to the side. Next take out a small saucepan, and melt the butter over medium heat. Once the butter is melted, add in the flour, and whisk for roughly 3 full minutes. Next add in the soy milk, and whisk for another four minutes, or until the sauce begins to boil. Now add in the salt, pepper, lemon juice, nutmeg, and heavy cream. Continue whisking until you have a thick and even cream sauce. From here you will want to spoon into the saucepan your spinach and artichoke mixture, get it all into the saucepan, while stirring vigorously. Once the ingredients in your saucepan are blended well, start spooning it all into a small greased baking dish, level it off at the top, and sprinkle on the California Monterey Jack cheese. Bake it in the oven for about half an hour, or until the cheese begins to bubble, or turn slightly brown. Remove the dish from the oven, and let it cool for about ten minutes before serving. Serve with a bag of Tostitos Restaurant Style 100% White Corn Tortilla Chips, and a bottle of Carneros Creek 2005 Reserve Pinot Noir California Wine.
