Spinach Dip (Fresh)

Ingredients

• Butter pats for wilting
• 16 oz tub spinach
• 2 Tbsp Butter
• 1 1/2 Tbsp Flour
• 1/4 cup Onion
• Garlic
• 1 1/4 cup parmesan
• 2/3 cup fontina
• 2/3 cup monterrey jack
• 3 oz cream cheese
• 2/3 cup half and half (plus milk to a cup)
• 2 tsp lemon juice
• 1 tsp hot sauce
• 1/2 cup sour cream
• 1 jar artichokes
• Salt, garlic powder, onion powder (season spinach and to taste later)

Directions

• Wilt fresh spinach in batches with melted butter in pan. Transfer to smaller warming pan and season with salt, garlic powder, and onion powder.
• Melt butter and fry onion and garlic. Stir in flour. Add cream/milk and heat until thick. Add all cheeses and extra milk as needed. Add lemon, hot sauce, and then sour cream.
• Stir in artichokes. Place paper towels in corner of spinach holding pan and squeeze out extra liquid. Then take out with tongs and stir into dip.

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