Ingredients: 

• 6 tablespoons butter divided, plus more for greasing 

• 4 cloves garlic, chopped 

• 1 bag spinach 

• Salt and pepper to taste 

• 2 cans of artichoke hearts, rinsed and drained 

• 3 tablespoons flour 

• 1 ½ cups whole milk, plus more if needed 

• 1 (8 oz) package of cream cheese, softened 

• ½ cup crumbled feta 

• ½ cup grated parmesan  

• ¾ cup grated pepper jack cheese, plus more for topping 

• ¼ teaspoon cayenne 

• Pita wedges, tortilla chips, or crackers to serve 

Steps: 

1. In a skillet melt 3 tablespoons of the butter over medium heat 

2. Add in the garlic and cook for a couple of minutes 

3. Crank up the heat a bit and throw in the spinach 

4. Stir around and cook for a couple of minutes until the spinach wilts 

5. Remove the spinach from the skillet and put it in a small strainer  

6. Squeeze the excess juice into the skillet, set the spinach aside  

7. Add the artichokes to the skillet and cook over medium high heat for several minutes until the liquid is cooked off and the artichokes start to get a little color 

8. Remove the artichokes to a plate 

9. In the same skillet melt the remaining 3 tablespoons of butter and whisk in the flour until it makes a paste 

10. Cook over medium low heat for a minute or two then pour in the milk 

11. Stir and cook until slightly thickened 

12. Add the cream cheese, feta, parmesan, pepper jack, and cayenne and stir until the cheeses are melted and the sauce is smooth 

13. Stir to combine 

14. Pour into a buttered back dish 

15. Top with extra grated pepper jack and bake at 375 degrees F until the cheese is melted and bubbly (15 minutes)